Tortellini in Brodo – Ricetta Ufficiale della Tradizione Bolognese

Tortellini in Broth – Official Recipe of the Bolognese Tradition

(As filed with the Bologna Chamber of Commerce, Industry, Crafts and Agriculture on December 7, 1974)

Ingredients for approximately 1000 tortellini

🧀 1. The Filling (Official Recipe)

The filling must rest in the refrigerator for at least 12 hours before use.

Ingredients:

  • 300 g roasted and cooled pork loin
  • 300 g very sweet prosciutto crudo
  • 150 g Mortadella di Bologna IGP
  • 450 g Parmigiano Reggiano aged 30 months
  • 3 eggs
  • Nutmeg to taste
  • Salt and pepper to taste

Preparation:

  1. Finely chop the roasted loin, prosciutto, and mortadella.
  2. Combine with the grated Parmesan.
  3. Add the eggs, nutmeg, salt, and pepper.
  4. Mix until a homogeneous mixture is obtained.
  5. Cover and let rest in the refrigerator for at least 12 hours.

🌾 2. The Pasta Dough (Official Recipe)

Bolognese pasta dough is the heart of tortellino: thin as a veil, elastic and luminous.

Ingredients:

  • 1000 g 00 flour
  • 10 eggs (approx. 600 g)

Traditional ratio: 1 egg per 100 g of flour.

Preparation:

  1. Arrange the flour in a well on a pastry board.
  2. Break the eggs in the center and knead vigorously until a smooth dough is obtained.
  3. Cover and let rest for 30 minutes.
  4. Roll the dough very thin with a rolling pin, as per tradition.

🟡 3. Folding the Tortellino (Traditional Shape)

  1. Cut the dough into squares of maximum 3 x 3 cm (as you know, the smaller they are, the better they taste).
  2. Place a small amount of filling in the center.
  3. Fold into a triangle, sealing the edges well.
  4. Wrap the triangle around your index finger and join the ends.
  5. This creates the famous “navel of Venus”.

🍗 4. The Capon Broth (Conditio Sine Qua Non)

Bolognese tortellini must only be served in traditional capon broth.

Ingredients:

  • 1 whole or half capon (preferably free-range)
  • 1 piece of beef (shoulder or flank)
  • Vegetables: carrot, celery, onion, ripe tomato
  • Coarse salt to taste
  • Cold water

Preparation:

  1. Place the meats and vegetables in cold water with salt.
  2. Bring slowly to a boil.
  3. Skim regularly to obtain a clear broth.
  4. Cook over very low heat for 3–4 hours.
  5. Strain before use.

🍽️ 5. Cooking and Serving

  • Cook the tortellini in boiling broth for 2–3 minutes.
  • Serve immediately, immersed in the broth, very hot and fragrant.
  • No additional seasoning is provided in the original recipe.

✨ Why it works 

  • Perfect balance between meat, cured ham, and Parmesan, designed to enhance each other in the broth.
  • Enveloping aroma of nutmeg that accompanies without dominating.
  • Very thin pasta dough that supports the filling without overpowering it.
  • Clear and rich broth, capable of enhancing each tortellino as if it were a small gem.

🧵 Consistency

  • The tortellino is soft but compact, enveloping but not heavy.
  • The broth is silky, rich, and warm, perfect for enhancing the pasta.
  • The bite is a total balance of texture, savoriness, and aroma.

🍴 Tips and pairings

  • Traditional wine: very light Lambrusco di Sorbara or still Pignoletto.
  • Lina Sapori e Delizie suggestion: serve it with a small card telling the original recipe from 1974.
  • It's a dish that speaks for itself: no need to add anything, except care and respect.
Back to blog