Out of all the Italian cuisines nothing is more famous than Tortellini, with the exception of ravioli of course. Tortellini is considered the ambassador of Italian cuisine. The word tortellini comes from the Italian plural of tortellino, diminutive of tortello ‘small cake, fritter. The shape tortellini is often said to come from a legend. Legend has it that, a peeping Italian innkeeper, looking through a keyhole, spied the belly button of a bathing beauty, that inspired him to make tortellini. Another myth is that tortellini are also said to be a homage to the turtle-shaped roofs of 17th-century buildings in Modena. Tortellini origins are widely accepted coming from Castelfranco Emilia, a province of Modena, but both Modena and Bologna makes claims about its origins. In 1570, when the
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Traditionally it’s filled with a slow-simmered tomato rich pork and veal ragu. Make the ragu and tomato sauce a day or two in advance. That way, all that is left to do on the day of eating is to make, roll and fill the pasta. Tortellini freshly packed usually have 7 weeks of shelf-life.
Although Tortelloni was created in 1570, the name tortellini did not come into general use until somewhere late in the 17th century. Tortellini is considered Bologna’s number one gastronomic tradition, according to the president of the San Nicola Association, Gianni degli Angeli The town of Castelfranco Emilia celebrates tortellini every year with a festival to honor the creator of the cuisine. Generally, tortellini is always made with an egg pasta, but what you fill it with varies from family to family. People pack it with ricotta, parmesan, prosciutto, or beef and sometimes it's a combination of meat and cheese. No matter what the filling, it’s traditionally served in a broth. Tortellini is not to be confused with
Traditionally it’s filled with a slow-simmered tomato rich pork and veal ragu. Make the ragu and tomato sauce a day or two in advance. That way, all that is left to do on the day of eating is to make, roll and fill the pasta. Tortellini freshly packed usually have 7 weeks of shelf-life.
Although Tortelloni was created in 1570, the name tortellini did not come into general use until somewhere late in the 17th century. Tortellini is considered Bologna’s number one gastronomic tradition, according to the president of the San Nicola Association, Gianni degli Angeli The town of Castelfranco Emilia celebrates tortellini every year with a festival to honor the creator of the cuisine. Generally, tortellini is always made with an egg pasta, but what you fill it with varies from family to family. People pack it with ricotta, parmesan, prosciutto, or beef and sometimes it's a combination of meat and cheese. No matter what the filling, it’s traditionally served in a broth. Tortellini is not to be confused with