Tag: tortellino

Tortellino Bolognese takes De.Co recognition – Italian Cuisine

Tortellino Bolognese takes De.Co recognition


Great gala dinner on October 27 for the IX edition of the Tortellino Festival in Bologna: here all the information to participate in the consecration of the beloved stuffed pasta

New formula for the IX edition of the Tortellino Festival in Bologna: after skipping 2020 due to the pandemic, we are back with forks in hand in a new edition. This year it is a gala dinner that sees the tortellino as the absolute protagonist. In collaboration with the Municipality of Bologna, theTOur-tlen Association wishes to put Tortellino back at the center of attention of the city by paying homage to it with an adequate table service on the evening in which it will be given the De.Co. recognition (Municipal Name). The award underlines the work carried out, together with the previous administration, on the guidelines for the production of a Bolognese “supply chain” tortellino that maintains the ingredients of the recipe deposited in the Chamber of Commerce and adapts to the modern needs of traceability, sustainability and ethics. The intent is therefore to guarantee the consumer by promoting a typical recipe in the ingredients and packaging processes. The De.Co. it is also attributed to the Tour-tlen association and the Tortellino Festival for its commitment to promoting a central dish in the Bolognese tradition: congratulations!

Gala dinner October 27th

For the great evening of October 27th, participants who are passionate about tortellini will be able to enjoy a special menu:

Mignon of mortadella Felsineo Tourtlen Selection / Pasquale Troiano – Bentivoglio Winery

Traditional tortellini in beef and chicken broth / Lucia Antonelli – Taverna del Cacciatore

Tortellino with ray stuffing and anchovies creamed with butter and truffle sauce and turnip greens gel / Francesco Carboni – Acqua Pazza Restaurant

Traditional tortellino, artisan butter and black truffle, Parmigiano Reggiano, guinea fowl broth and hay and Lambrusco spheres / Vincenzo Vottero – VIVO Ristoarte

"Rich and poor" Traditional tortellino in bean cream, with Timut pepper and EVO oil / Carlo Alberto Borsarini – La Lumira Restaurant

The Cream Bomb / Demis Aleotti – Bottega Aleotti

The seats will be bookable at 392 3633049 and via email at info.tourtlen@gmail.com which must be followed by the payment of € 60.00 per person made on the IBAN IT25F0707202405000000196843 in the name of the Tourtlen association, up to the exhaustion of the 250 places available. The Green Pass will be mandatory and must be shown at the entrance, at the same time spacing and sanitization will be guaranteed as per hygiene rules for combating Covid-19.

Dama (of the tortellino) for a day – Italian Cuisine


At the Festival of the traditional tortellino of Castelfranco Emilia tasting the best tortellini in the world

And yes, I was a lady for a day. Indeed the lady of the tortellino. Yesterday on the closing day of the Festival of the traditional tortellino of Castelfranco Emilia, now in its thirty-ninth edition, broadcast from 4 to 13 September, I dressed (literally) as the lady, in the historical reenactment in costume of the birth of the stuffed bundle. Legend has it that around 1200 a marquise landed in the Antica Locanda Corona in Castelfranco. while refreshing herself with a bath in her room, the impertinent innkeeper had spied on her through the keyhole and, seeing her navel, was inspired by the famous shape of the tortellino. When he went down to the kitchen he created the miracle of goodness by arranging eggs, flour, pork loin, ham, mortadella, Parmigiano Reggiano, nutmeg and salt.

Ergo, I found myself dressed like a queen, in a long and embroidered dress with a crown, made by skilled seamstresses Anna and Rita. First they carried me with the canopy (I swear) and then on the stage together with the host of this edition, Paolo Cavicchioli, president of the Fondazione Cassa di Risparmio di Modena, also dressed ad hoc with a commemorative rolling pin. Together we participated in the cheerful theatrical skit that took up the mementum according to the legend, although obviously I only revealed the ankle. My busty predecessors Carmen Russo and Iva Zanicchi, not pennies. Anyway, joking aside, the festival is very beautiful for many reasons: the enthusiasm of Gianni Degli Angeli of the La San Nicola social promotion association, which has always organized the event. His sfogline is very good (even if it is said in these parts rezdore) that knead and roll up to 2,000 kilos of tortellini with a rolling pin and then close them by hand, one by one. The quality of the food was excellent and I tell you, the best tortellini in the world are here. Heavenly filling, just the right knotty pasta, served with capon broth as tradition dictates. Perfect organization, lots of young people, lots of joy as often happens in this region of Italy. To remind us that the festivals are one of the many (and precious) beauties of this wonderful country. See you for next year's edition which will be the 40th (lasannicola.it).

The legend of tortellino told by the rezdore- La Cucina Italiana – Italian Cuisine


Who invented the tortellini? We are told by the Emilian rezdore, among the protagonists of the special July issue of La Cucina Italiana. You can find them on page 42, service "The navel of the world" by Sara Tieni

A few words can fully tell the magic and tradition contained in the tortellini. For this reason, we thought of doing it through the voice of those who still contribute to making them a symbol of love, family and above all goodness. Who better than the rezdore of Castelfranco Emilia can you reveal the secrets and the legend of the tortellino?

The rezdore – as they say in the Emilian dialect – they are the "rulers" of the house, those who in the past supported the head of the family and managed all aspects of family life within the home. Among the responsibilities, there was certainly no lack of preparing the perfect pastry for tortellini.

We had the pleasure of meeting some wonderful rezdores at the voluntary association San Nicola, in Malvasia Castle in Panzano. To tell us the legend of the tortellino was Graziella, 75 years old (in the photo below you can see her together with her granddaughter Valentina, 21 years old, ready to receive the teachings of her grandmother).

The legend of the tortellino

Bologna is Modena they have always claimed the paternity of the tortellino, but Graziella has no doubts. The tortellino was born in Castelfranco Emilia: a slightly drunk host had the good fortune to host a splendid woman in his inn (according to one version of the legend, it was Venus himself) and, peering through the lock of the room, he was shocked by its beauty. His navel was particularly striking, so much that he decided to reproduce it with fresh pasta

In video below you can discover the legend of this legendary stuffed pasta, watching the closing of the tortellino performed by the expert hands of Graziella. Listening to its history with an authentic Emilian accent is a plus not to be missed.

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