Pasta · Pasta shape · Short entry
Tortellini
Small rings of egg pasta folded around a filling of pork loin, prosciutto crudo, mortadella and Parmigiano Reggiano (the Bologna recipe deposited in 1974) — served in broth (in brodo), a speciality of Emilia-Romagna.
How it connects
Place
- grown in Bologna In preparation
Pasta shape
- similar Ravioli
- similar Tortellini di Valeggio sul Mincio
Recipe
- made with Tortellini in brodo
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