Tortellini
History
Tortellini is a type of pasta that originates from the Italian region of Emilia-Romagna, specifically from the cities of Bologna and Modena. The history of tortellini is steeped in legend and folklore, with one of the most popular tales suggesting that the shape of the pasta was inspired by the navel of Venus, the Roman goddess of love. This story, while not historically verified, is a testament to the cultural significance of tortellini in Italian cuisine Read more.
The exact origins of tortellini are difficult to trace, as similar types of stuffed pasta have been prevalent in various regions of Italy for centuries. However, the first written record of tortellini can be traced back to the 17th century, in the writings of Bartolomeo Stefani, chef to the court of the Duke of Ferrara.
Preparation and Ingredients
Tortellini are small, ring-shaped pasta typically stuffed with a mix of meat (pork loin, prosciutto), cheese, and sometimes vegetables. The pasta dough is traditionally made from eggs and flour. The filling is then placed in the center of a small square of pasta, which is folded into a triangle and then twisted to form a ring shape.
The preparation of tortellini involves a series of steps that require skill and precision. The pasta dough must be rolled out to a very thin consistency, then cut into squares. The filling is then spooned onto each square, which is folded and sealed to encase the filling. The pasta is then cooked in a broth or sauce.
Tortellini can be served in a variety of ways, including in broth (tortellini in brodo), with sauce, or in a salad. They are traditionally served in capon broth during Christmas meals in Bologna and Modena.
Cultural Significance
In Italy, tortellini is more than just a type of pasta; it is a symbol of regional pride and cultural heritage. In Bologna and Modena, the traditional recipe for tortellini is fiercely guarded by the Confraternity of the Tortellino, an organization that was established in 1963 to preserve the traditional method of making tortellini. The Confraternity has even registered the recipe for traditional Bolognese tortellini with the Italian Chamber of Commerce.
Tortellini is also a staple of festive meals, particularly during the Christmas season. In Emilia-Romagna, it is customary to serve tortellini in brodo (in broth) as part of the Christmas Day meal.
Variations
While the traditional tortellini from Bologna and Modena is filled with a meat mixture, there are many variations of tortellini that feature different fillings and sauces. For example, in the region of Veneto, tortellini is often filled with a mixture of pumpkin, nutmeg, and Parmesan cheese. In the United States and other countries, tortellini may be filled with cheese or vegetables, and served with a variety of sauces.
Tortelloni, a larger version of tortellini, is also a popular variation. Unlike tortellini, which is typically filled with meat, tortelloni is often filled with ricotta cheese and spinach.