the pastas
Tortellini and tagliatelle: the two pastas on the walk
What each one is, how they differ and why Bologna and Modena both claim tortellini.
Reserve your food walk ↗Three Emilian pastas
| Pasta | What defines it |
|---|---|
| Tortellini | Stuffed pasta typical of Bologna and Modena, traditionally filled with pork loin, prosciutto, mortadella, Parmesan, egg and nutmeg |
| Tagliatelle | Long flat ribbons about 6 millimetres wide, traditionally made with egg; the classic sauce is a meat sauce |
| Tortelloni | A larger cousin of tortellini, about 5 grams against 2, filled with ricotta and cooked in water |
Tortellini
Tortellini are a stuffed pasta typical of Bologna and Modena. The traditional filling combines pork loin, prosciutto, mortadella, Parmesan, egg and nutmeg.
Served in broth
Traditionally tortellini are served in capon broth. How the trattoria on your walk dresses them is its own decision, so ask the guide rather than expecting a fixed dish.
Bologna or Modena
The origin is disputed and both cities claim it. One legend, set in Castelfranco Emilia between the two, has a keyhole-peeping innkeeper shaping the pasta after Venus's navel.
Tagliatelle
The name comes from the Italian tagliare, to cut. Tagliatelle are traditionally made with egg at a ratio of one egg to a hundred grams of flour, and the classic sauce is a meat sauce.
Not to be confused with tortelloni
Tortelloni look similar but are larger and filled with ricotta, sometimes with parsley or spinach, and they are cooked in water and served dry rather than in broth.
If you want to cook instead
The class in the second card makes spinach pasta sheets for a lasagna, not tortellini, and it adds a ragù, a béchamel and homemade gelato.