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 ({{#invoke:Lang|lang}}).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Origins

The origin of tortellini is disputed; both Bologna and Modena, cities in the Emilia-Romagna region of Italy, claim to be its birthplace.<ref name="encyclopedia">Template:Cite book</ref> The etymology of {{#invoke:Lang|lang}} is the diminutive form of {{#invoke:Lang|lang}}, itself a diminutive of {{#invoke:Lang|lang}} (Template:Literally).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

The recipe for a dish called {{#invoke:Lang|lang}} 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,<ref name="encyclopedia" /> 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 {{#invoke:Lang|lang}} (Template:Literally), occasionally used to describe tortellini.<ref>The Oxford Companion to Italian Food by Gillian Riley</ref> In honour of this legend, an annual festival is held in Castelfranco Emilia.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Another legend posits that the shape comes from Modena's architecture, which resembles a turtle.<ref>Template:Cite news</ref>

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• Industrially-made tortellini, easily recognizable for the extremely regular cut of the dough and the symmetrical closing of the extremities
  Industrially-made tortellini, easily recognizable for the extremely regular cut of the dough and the symmetrical closing of the extremities

Comparison with {{#invoke:Lang|lang}}

{{#invoke:Lang|lang}} is pasta in a similar shape, but larger, typically 5 g, vs. 2 g for tortellini.<ref>Barilla US (manufacturer) FAQ</ref> While tortellini has a meat-based filling, {{#invoke:Lang|lang}} is filled with ricotta and sometimes with parsley or spinach. Moreover, while tortellini is traditionally cooked in and served with broth, {{#invoke:Lang|lang}} is cooked in water, stir-fried (traditionally with butter and sage), and served dry.

See also

• List of pasta
• Pelmeni
• Tortelli
• {{#invoke:Lang|lang}}

External links

• Hand-made tortellini original recipe by a cooking school located in Bologna Template:Webarchive
• 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