Category:Wikipedia semi-protected pages#Tortellini

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Tortellini

The distinctive shape of tortellini
Type	Pasta
Place of origin	Italy
Region or state	Emilia-Romagna
Variations	TortelloniCategory:Articles containing Italian-language text
Media: Tortellini

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 capponeCategory:Articles containing Italian-language text).^[1]

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 tortelliniCategory:Articles containing Italian-language text is the diminutive form of tortelloCategory:Articles containing Italian-language text, itself a diminutive of tortaCategory:Articles containing Italian-language text (lit. 'cake' or 'pie').^[3]

The recipe for a dish called tortellettiCategory:Articles containing Italian-language text 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 VenereCategory:Articles containing Italian-language text (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]

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  Tortellini in brodoCategory:Articles containing Italian-language text
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  Industrially-made tortellini, easily recognizable for the extremely regular cut of the dough and the symmetrical closing of the extremities

Comparison with tortelloniCategory:Articles containing Italian-language text

TortelloniCategory:Articles containing Italian-language text is pasta in a similar shape, but larger, typically 5 g, vs. 2 g for tortellini.^[7] While tortellini has a meat-based filling, tortelloniCategory:Articles containing Italian-language text is filled with ricotta and sometimes with parsley or spinach. Moreover, while tortellini is traditionally cooked in and served with broth, tortelloniCategory:Articles containing Italian-language text is cooked in water, stir-fried (traditionally with butter and sage), and served dry.

See also

• List of pasta
• Pelmeni
• Tortelli
• TortelloniCategory:Articles containing Italian-language text

References

External links

Wikimedia Commons has media related to Tortellini.Category:Commons category link from Wikidata

• Hand-made tortellini original recipe by a cooking school located in Bologna Archived 2015-12-23 at the Wayback MachineCategory:Webarchive template wayback links
• Hand-made tortellini in brodo how-to, with video
• Tortellini production video
• From the rolled out egg-rich and flour pasta dough, stuffed with a mix of meat, the hand made production of tortellini (navel-shaped pasta) - video