Tortellini
Tortellini are ring-shaped pasta sometimes also described as “navel-shaped”, hence their alternative name, “belly button”. Usually they are stuffed with a mix of minced meat (pork and prosciutto/ham) or various cheeses. Originally from the Italian region of Emilia (with reference to two main cities, Bologna and Modena), they are traditionally served in a meat broth (made both with beef or chicken). The larger variant of Tortellini is named Tortelloni (in Italian the suffix –one/oni stands for “bigger”) and they are typically stuffed with cheese and/or vegetables. If fresh packed, these two varieties of pasta have 7 weeks of shelf-life. The origin of tortellini is obscure although many legends lay claim to the origins of it. A strong local tradition has it that this dish was born in Castelfranco (a province of Modena). During a long trip, Lucrezia Borgia passed by this small town: a host of the locanda where she was spending the night, became so captivated by Lucrezia's beauty that he could not resist the urge to peek into her room through the keyhole. The bedroom was lit by only a few candles, and so he could barely see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the Tortellini the same night. Another tradition, tells how Venus and Jupiter arrived at a tavern on the outskirts of Bologna one night, weary from their involvement in a battle between that city and Modena.

Tortellini

Tortellini are ring-shaped pasta sometimes also described as “navel-shaped”, hence their alternative name, “belly button”. Usually they are stuffed with a mix of minced meat (pork and prosciutto/ham) or various cheeses. Originally from the Italian region of Emilia (with reference to two main cities, Bologna and Modena), they are traditionally served in a meat broth (made both with beef or chicken). The larger variant of Tortellini is named Tortelloni (in Italian the suffix –one/oni stands for “bigger”) and they are typically stuffed with cheese and/or vegetables. If fresh packed, these two varieties of pasta have 7 weeks of shelf-life. The origin of tortellini is obscure although many legends lay claim to the origins of it. A strong local tradition has it that this dish was born in Castelfranco (a province of Modena). During a long trip, Lucrezia Borgia passed by this small town: a host of the locanda where she was spending the night, became so captivated by Lucrezia's beauty that he could not resist the urge to peek into her room through the keyhole. The bedroom was lit by only a few candles, and so he could barely see her navel. This pure and innocent vision was enough to send him into an ecstasy that inspired him to create the Tortellini the same night. Another tradition, tells how Venus and Jupiter arrived at a tavern on the outskirts of Bologna one night, weary from their involvement in a battle between that city and Modena.
© Copyright 100ITA
P.I. 03371340542 REA PG - 284455 Cap. soc. interamente versato € 85.000
Powered by 100ITA