Modena
3 hours
Modena: Cooking Class with Tortelloni, Tagliatelle & Wine
Dive into Modena's culinary heritage with an interactive pasta-making class! Craft traditional tagliatelle and ricotta tortelloni, savor local...
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History
Tortelloni are the larger, ricotta-stuffed cousin of tortellini, a Friday and Lenten-day pasta in the Catholic calendar that became year-round osteria standard. The Accademia Italiana della Cucina deposited the legal Bolognese tortellone recipe in 1990: fresh cow's-milk ricotta, Parmigiano Reggiano, parsley and nutmeg, hand-folded into 10g parcels. The traditional sauce is burro fuso e salvia (melted butter with crispy sage), and the canonical garnish is more grated Parmigiano on top. Sfoglia Rina, Trattoria Anna Maria and Trattoria Meloncello all serve them, often as the second pasta course in a long Sunday lunch.
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Common allergens: Gluten, Egg, Dairy
Make it at home
Ingredients
- For the pasta: 300g 00 flour, 3 large eggs
- For the filling: 350g fresh whole-milk ricotta, well-drained
- 100g Parmigiano Reggiano 24-month, finely grated, plus more to serve
- 2 tablespoons flat parsley, finely chopped
- 1 egg yolk, generous grating of nutmeg, sea salt
- For the sauce: 100g unsalted butter, 12 fresh sage leaves
Method
- Make the pasta: form a well, add the eggs, knead 10 minutes until smooth. Rest wrapped 30 minutes.
- Make the filling: mix ricotta with Parmigiano, parsley, egg yolk, nutmeg and salt. It should be firm enough to hold a peak.
- Roll the pasta to 1mm, cut into 8cm squares. Place a 10g pinch of filling on each, fold into a triangle, then wrap the long edge around your finger and pinch the corners.
- Bring salted water to a simmer (not a hard boil). Cook the tortelloni 3 to 4 minutes until they float.
- Meanwhile, melt the butter in a wide pan, drop in the sage leaves and let them crisp 60 seconds. The butter should turn nut-brown.
- Drain the tortelloni, transfer to the pan, toss 30 seconds. Serve with extra Parmigiano on top.
Tip from the editors. Drain the ricotta overnight in a cloth-lined sieve; wet filling tears the pasta. Pull the pan off the heat when the sage hisses.
Where to eat tortelloni burro e salvia
Tortelloni burro e salvia in Bologna
Sfoglia Rina ★ 4.5
Sfoglia Rina is sfoglina counter with hand-rolled pasta sold by weight; the dine-in carte takes walk-ins for the same pasta the restaurant kitchens cook.
Why locals goSfoglina counter with hand-rolled pasta sold by weight; the dine-in carte takes walk-ins for the same pasta the restaurant kitchens cook.
TipWalk-in for the dine-in until 14:00; take-away pasta runs from 5 euros per 250g and the queue thins after 11:30.
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.
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.
Da Cesari ★ 4.4
Da Cesari in Bologna's Centro Storico is the four-generation Carati family trattoria, operating since 1955, a steady room for the canonical Bolognese carte.
OrderTagliatelle al ragu, cotoletta alla bolognese, friggione on the side.
TipBook a fortnight ahead by phone; the family carte does not change and the wine cellar is run by Massimiliano Carati personally.
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.
Tortelloni burro e salvia in Modena
Da Danilo ★ 4.4
Da Danilo in Modena has run as a family trattoria since 1934, plating pumpkin tortelloni and meat ragu tagliatelle near the Ghirlandina tower.
OrderThe pumpkin tortelloni with butter and Parmigiano and the mixed boiled meats cart.
TipAsk for the bollito misto cart tableside; the kitchen finishes several dishes with the house Aceto Balsamico.
Il Fantino ★ 4.3
Il Fantino keeps a time worn dining room on Modena's Via Donzi, a casual trattoria for gnocco fritto and tortelloni with butter and sage most days.
OrderThe gnocco fritto with a plate of cured meats to start.
TipEvenings are closed Sunday and Monday; portions run generous so pace yourself before the pasta course.
Trattoria Tagliatella ★ 4.3
Trattoria Tagliatella in Modena's centro storico serves classic ragu tagliatelle and pumpkin tortelloni on Via Masone, a reliable everyday address.
OrderThe tagliatelle al ragu and the pumpkin filled tortelloni.
TipClosed Mondays; book ahead for dinner on weekends when the small dining room fills fast.
Trattoria L'Antica Grama ★ 4.0
Trattoria L'Antica Grama cooks Sicilian-accented Emilian dishes on Via Vignolese in southern Modena, a family run trattoria closed on Tuesdays.
OrderTortelloni or a Sicilian influenced antipasto plate.
Why locals goSet on Via Vignolese well south of the tourist route, this trattoria draws a mostly local crowd and rarely appears in visitor guides.
TipThe Sicilian touches show up in the antipasti more than in the pasta courses.
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