Tortellini
Stuffed egg pasta
From Wikipedia, the free encyclopedia
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and served in capon broth (in brodo di cappone).[1]
 The distinctive shape of tortellini | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Emilia-Romagna |
| Variations | Tortelloni |
Origins
The origin of tortellini is disputed; both Bologna and Modena, cities in the Emilia-Romagna region of Italy, claim to be its birthplace.[2] The etymology of tortellini is the diminutive form of tortello, itself a diminutive of torta (lit. 'cake' or 'pie').[3]
The recipe for a dish called tortelletti appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's renaming to tortellini. In the 1800s, legends sprang up to explain the recipe's origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena,[2] is featured in one legend, in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He is inspired to create a pasta in this shape. This legend would be at the origin of the term ombelico di Venere (lit. 'Venus' navel'), occasionally used to describe tortellini.[4] In honour of this legend, an annual festival is held in Castelfranco Emilia.[5] Another legend posits that the shape comes from Modena's architecture, which resembles a turtle.[6]
Tortellini in brodo
Industrially-made tortellini, easily recognizable for the extremely regular cut of the dough and the symmetrical closing of the extremities
Comparison with tortelloni
Tortelloni is pasta in a similar shape, but larger, typically 5 g, vs. 2 g for tortellini.[7] While tortellini has a meat-based filling, tortelloni is filled with ricotta and sometimes with parsley or spinach. Moreover, while tortellini is traditionally cooked in and served with broth, tortelloni is cooked in water, stir-fried (traditionally with butter and sage), and served dry.
