Tortellini

Tortellini are small ring-shaped filled pasta and a symbol of Bologna. The Bologna delegation of the Accademia Italiana della Cucina, together with the Dotta Confraternita del Tortellino, lodged their recipe with the Chamber of Commerce in 1974. The filling is pork loin browned in butter, prosciutto crudo, Mortadella di Bologna, Parmigiano Reggiano, eggs and nutmeg.

Dough of 00 flour and eggs is rolled very thin with a pin and cut into squares of about 3–4 cm (other sources give around 2 cm). A hazelnut-sized ball of filling goes on each, the square is folded into a triangle, the edges sealed and the corners joined around a fingertip into a ring. In Romagna similar pasta is called cappelletti.

Classically they are cooked and served in a broth of beef and hen or capon.