Verona
3 hours
Verona: Tortellini Cooking Class and Lunch with Mamma Ivana
Learn how to cook tortellini from scratch in a homely atmosphere during this cooking class in Verona with Mamma Ivana. Enjoy your creations for lunch...
from€65Check dates
History
The tortellino reached its modern form in the 16th-century kitchens of the Emilian nobility, with Bologna and Modena both claiming origin. The legend places it at a Castelfranco Emilia tavern, where an innkeeper modelled the pasta on a noblewoman's navel. The Confraternita del Tortellino deposited the legal recipe with the Camera di Commercio of Bologna on 7 December 1974: pork loin, prosciutto di Parma, mortadella, Parmigiano Reggiano, egg and nutmeg, hand-folded into 5g parcels and served only in capon brodo. Trattoria Anna Maria, Diana and Tamburini serve the canonical version.
Book a food experience
Tours, tastings and classes that match this page, bookable on GetYourGuide.
Florence
Guided tour · 2 hours
Florence: Pasta Cooking Class with Unlimited Wine
Learn to make fresh pasta like the grandmothers of Italy during a class at a cooking school inside Florence's medieval tower. Learn every step of the...
from€18Check dates
Rome
2h 30m
Rome: Pasta & Tiramisu Class with Fine Wine by the Vatican
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
from€25Check dates
Naples
3 hours
Naples Official Pizza Making Class & Tiramisu with wood oven
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
from€21Check dates
Common allergens: Gluten, Egg, Dairy
Make it at home
Ingredients
- For the pasta: 300g 00 flour, 3 large eggs, 1 yolk
- For the filling: 100g pork loin, seared in butter
- 100g mortadella di Bologna IGP, finely chopped
- 100g prosciutto di Parma, finely chopped
- 150g Parmigiano Reggiano 24-month, finely grated
- 1 egg, 1 yolk, a generous grating of nutmeg, sea salt
- For the brodo: 1 capon (or 1.5kg chicken) plus 500g beef brisket
- 1 onion, 1 carrot, 1 celery stick, 1 bay leaf, sea salt
Method
- Make the brodo: cover the capon and brisket with cold water in a deep stockpot. Skim, add the aromatics and simmer 3 hours. Strain, salt to taste, keep hot.
- Make the filling: mince the seared pork loin, mortadella and prosciutto together in a food processor with the Parmigiano, egg, yolk and nutmeg until smooth. Refrigerate 1 hour.
- Make the pasta: form a well of flour, add the eggs, knead 10 minutes until smooth, rest under cling film 30 minutes. Roll to 1mm thickness, cut into 3cm squares.
- Place a 5g pinch of filling on each square. Fold into a triangle, press out air, wrap the long edge around your fingertip and pinch the two corners together to form the tortellino. Work in batches; keep finished tortellini under a damp cloth.
- Bring the brodo to a gentle simmer. Drop the tortellini in for 3 minutes until they float. Serve in shallow bowls, 30 to 40 tortellini per portion, in the clear brodo with no Parmigiano on top.
Tip from the editors. The brodo must stay clear; never let it boil hard once the tortellini are in or the parcels burst. Pasta should taste of pasta, not be a filling vehicle.
Where to eat tortellini in brodo
Tortellini in brodo in Bologna
Trattoria Anna Maria ★ 4.6
Trattoria Anna Maria in Bologna near Via Zamboni is the city's most-photographed sfoglia trattoria, run by Anna Maria Monari since 1985 with hand-rolled.
OrderTagliatelle al ragu, tortellini in brodo, lasagne verdi, gnocco fritto.
TipBook a week ahead for dinner. Lunch is calmer and the sfogline still hand-roll pasta in the window between services.
Tamburini ★ 4.4
Tamburini in Bologna's Quadrilatero is the 1932-founded salumeria-and-self-service operating from Via Caprarie, with cured-meat counters, a daily-changing.
OrderThe mortadella tagliere, the daily pasta plate, a tigella with squacquerone.
TipThe self-service runs 11:00-22:00 daily; the salumi counter closes at 19:30 and the aperitivo crowd takes over after 18:00.
Trattoria Meloncello ★ 4.3
Trattoria Meloncello (Italian) in Bologna: Book a week ahead for Sunday lunch; the portico walk from Porta Saragozza is the traditional pre-lunch passeggiata.
Why locals goAt the foot of the 666-arch portico up to San Luca; the post-Sunday-walk lunch destination that requires a 25-minute portico stroll first.
TipBook a week ahead for Sunday lunch; the portico walk from Porta Saragozza is the traditional pre-lunch passeggiata.
All'Osteria Bottega ★ 4.7
All'Osteria Bottega is saragozza's 28-seat osteria from daniele minarelli and valeria tonelli; the canonical emilian carte at full editorial precision.
Why locals goSaragozza's 28-seat osteria from Daniele Minarelli and Valeria Tonelli; the canonical Emilian carte at full editorial precision.
TipBook three weeks ahead by phone; the room seats 28 and the lunch service has the easiest tables.
Tortellini in brodo in Modena
Hosteria Giusti ★ 4.5
Hosteria Giusti in Modena hides behind the centuries-old Giusti delicatessen on Via Farini, a four or five table lunch room Adriano Morandi opened in 1989.
OrderThe tortellini in capon broth and the fried cotechino with Sorbara zabaione.
TipLunch only, Tuesday to Saturday, with a short seasonal carte; read the booking policy on the Hosteria's site and book well ahead.
L'Erba del Re 1 ★ ★ 4.7
L'Erba del Re in Modena is Luca Marchini's one Michelin star dining room on Via Castelmaraldo, a nine table restaurant built on historic Emilian recipes.
OrderThe tortellini in capon broth and the Modena style tagliatelle ragu.
TipThe tasting menu leans on historic Emilian dishes while a second carte covers the chef's newer plates; book ahead for dinner.
Trattoria Aldina ★ 4.5
Trattoria Aldina in Modena runs as a no reservations canteen above the Mercato Albinelli, a lunch only table for tagliatelle since the 1970s.
OrderThe tagliatelle al ragu, made with pasta hand rolled that same morning.
TipLunch only, no bookings and a shared single table; arrive before 12:15 for a seat.
Zemian Piccola Osteria ★ 4.6
Zemian Piccola Osteria hides on a quiet Modena back street off Via Fonte d'Abisso, easy to miss despite its careful Emilian cooking just inside.
Why locals goA handful of tables on a quiet back street off Via Fonte d'Abisso, easy to walk past despite careful Emilian cooking behind the plain door.
TipSeats are few and demand is high; call weeks ahead for a weekend table.
Osteria di Modena Rossi ★ 3.9
Osteria di Modena Rossi cooks tortellini in broth and fried gnocco opposite the Ducal Palace on Piazza Roma in central Modena, open every day of the week.
OrderTortellini in brodo followed by fried gnocco with cured meats.
TipAsk for a window table looking onto Piazza Roma and the Ducal Palace facade.
More cities are in research. Want tortellini in brodo covered somewhere specific? Tell us where you want to eat.