Tortellini in Broth – Official Recipe of the Bolognese Tradition

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

Ingredients for about 1000 tortellini

🧀 1. The Filling (Official Recipe)

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

Ingredients:

• 300g roasted and cooled pork loin
• 300 g very sweet raw ham
• 150 g PGI Bologna mortadella
• 450 g Parmigiano Reggiano aged 30 months
• 3 eggs
• Nutmeg to taste
• Salt and pepper to taste

Preparation:

1. Finely chop the roast loin, ham, and mortadella.
2. Add the grated Parmesan cheese.
3. Add the eggs, nutmeg, salt and pepper.
4. Mix until you get a smooth dough.
5. Cover and let rest in the refrigerator for at least 12 hours .

🌾 2. The Puff Pastry (Official Recipe)

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

Ingredients:

• 1000 g 00 flour
• 10 eggs (about 600 g)

Traditional ratio: 1 egg for every 100 g of flour.

Preparation:

1. Place the flour in a mound on the pastry board.
2. Crack the eggs into the center and knead vigorously until you obtain a smooth dough.
3. Cover and let rest for 30 minutes.
4. Roll out the pastry very thinly with a rolling pin, as per tradition.

🟡 3. Closing the Tortellino (Traditional Shape)

1. Cut the pastry into squares of no more than 3 x 3 cm (as you know, the smaller they are, the better they are) .
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 bring the tips together.
5. This is how the famous “navel of Venus” was born.

🍗 4. Capon Broth (Conditio Sine Qua Non)

Tortellini Bolognese should only be served in traditional capon broth.

Ingredients:

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

Preparation:

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

🍽️ 5. Cooking and Serving

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

✨ Why it works

• A perfect balance of meat, cured meat, and Parmesan, designed to enhance the flavor of broth.
• Enveloping aroma of nutmeg that accompanies without dominating.
• Very thin pastry that supports the filling without covering it.
• Clear and rich broth , capable of enhancing each tortellino as if it were a little gem.

🧵 Consistency

• The tortellino is soft but compact , enveloping but not heavy.
• The broth is silky, rich and warm , perfect for enhancing the pastry.
• The bite is a total balance between structure, flavour and aroma.

🍴 Tips and pairings

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