History

Tortellini di Valeggio (also called nodo d'amore, lovers' knot) come from the village of Valeggio sul Mincio 30 km southwest of Verona, the riverside hamlet of Borghetto with its historic mills converted into trattorias. The yearly Festa del Nodo d'Amore on the third Tuesday of June brings 4,000 people to Borghetto's bridge for a single-table dinner of the dish.

Common allergens: Gluten, Eggs, Dairy

Make it at home

Yield 4Hands-on 1 hr 30 minTotal 2 hr 30 minDifficulty Advanced

Ingredients

  • For the pasta: 400g 00 flour, 4 large eggs, 1 teaspoon olive oil, 1/2 teaspoon salt
  • For the filling: 200g beef chuck, 200g pork shoulder, 80g raw prosciutto, 80g mortadella, 100g grated Parmigiano, 1 egg, pinch of nutmeg, salt and pepper
  • To serve: 80g butter, 4 fresh sage leaves, 40g grated Parmigiano

Method

  1. Brown the beef and pork chuck in a heavy pan; transfer to a food processor with the prosciutto, mortadella, Parmigiano, egg and nutmeg. Pulse to a smooth filling. Chill 30 minutes.
  2. Make the pasta: mound the flour, make a well, add eggs, oil and salt; mix with a fork until shaggy, then knead 10 minutes until smooth. Rest 30 minutes wrapped.
  3. Roll the pasta out very thin (almost translucent) on a floured surface.
  4. Cut into 4cm squares. Place a small mound of filling on each square.
  5. Fold each square diagonally into a triangle, sealing the edges by pressing firmly with your fingers.
  6. Bring the two long corners of the triangle together around your fingertip and pinch to seal, forming the characteristic knot shape.
  7. Bring a large pot of well-salted water to a gentle boil. Cook the tortellini in batches for 3 to 4 minutes until they float and the pasta is al dente.
  8. Drain and toss in a warm pan with butter and sage; serve with grated Parmigiano.

Tip from the editors. The lovers'-knot fold is the technical point; practice with a few before committing all the filling.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat tortellini di valeggio

Tortellini di Valeggio in Verona

Il Bertoldo ★ 4.2

Trattoria With Classical Veronese Plates€€Citta Antica

Il Bertoldo in Verona runs a classical trattoria kitchen on Via Cappello near Juliet's House. Editor pick on TableJourney with address and what to order.

Signature: Tortellini di Valeggio, Pastissada de caval, Pearà bollito

Tip: The tortellini di Valeggio (the local Mantovan pumpkin tortellini) is the move; book 48 hours out on Sundays.

Via Cappello 16, 37121 Verona

Antica Trattoria da Bepi ★ 4.2

Italian€€

Antica Trattoria da Bepi in Verona: Sant'Anastasia pocket-trattoria where regulars eat without the Piazza Erbe surcharge; daily lunch sets for €16.

Why locals love it: Sant'Anastasia pocket-trattoria where regulars eat without the Piazza Erbe surcharge; daily lunch sets for €16.

Tip: Book Sunday lunch one week out for the bigoli con l'arna; weekdays you can walk in at lunch time without a booking at all.

Vicolo San Marco in Foro 17, 37121 Verona

Trattoria Al Bersagliere ★ 4.5

Family Veronese Since 1928€€Citta Antica

Trattoria Al Bersagliere in Verona is the family-run 1928 trattoria in Borgo dei Filippini. Editor pick on TableJourney with address and what to order.

Signature: Bigoli con l'arna, Pastissada de caval, Tagliere

Tip: The bigoli con l'arna and pastissada are reference Veronese plates; lunch with primo, secondo and a glass runs about €32.

Via Dietro Pallone 1, 37121 Verona Book →

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