In breve
The dish in short
- A filling of pork loin, prosciutto crudo, mortadella di Bologna, Parmigiano Reggiano, egg and nutmeg, rested 12 hours or more.
- Egg pasta rolled very thin.
- Served in the broth the Confraternita deposited in 2026: capon, beef, a femur bone and a Parmigiano rind, simmered slowly for four hours.
- Cooked in the broth, never in water.
Il video, Castelfranco Emilia, Emilia-Romagna
Tortellini in brodo
The video: Tortellini in meat broth
Tiny pork-filled pasta from the land between Bologna and Modena, served in a clear meat broth, following the recipe the Dotta Confraternita del Tortellino deposited in 1974 and, for the broth, the one it deposited in 2026. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 10
- Hands-on
- 4 h 26 min
- Cooking
- 6 h 43 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 23 steps, as in the recipe.
Altri video
