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Tortellini
Tortellini are the symbol of the city of Bologna. Legend has it that they were born from an innkeeper who wanted to reproduce the navel of Venus. They are the typical first course of the Christmas lunch and, according to tradition, they must be cooked and eaten strictly in capon or chicken broth. In reality they can also be tasted with cream, seasoned with meat sauce or in an oven-baked timbale.
General Information
Open tabCountry of origin: Italy
Region of production: Emilia Romagna
ingredients: egg pasta (type "00" soft wheat flour, pasteurized eggs, durum wheat semolina, salt). Filling: pork, Grana Padano (milk, salt, rennet, lysozyme preservative), Parmigiano Reggiano (cow's milk, salt) mortadella (pork, salt, milk proteins, flavorings, spices, antioxidant: ascorbic acid, preservative : sodium nitrite), raw ham (pork, salt, preservative: potassium nitrate) breadcrumbs (soft wheat flour, water, brewer's yeast), salt, nutmeg, white pepper.
Allergens: sulfur dioxide, peanuts, crustaceans, nuts, gluten, milk and derivatives, fish, celery, sesame, mustard, soy, eggs.
Pack of: -
Producer: Essepi
It matches with
Open tabExcellent pairing with a Sangiovese di Romagna; in the version with meat sauce a Lambrusco is suggested.
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