I miss tortellini in brodo #IMissItaly #IMissEmilia

In Parma they’re called anolini (little rings). In Reggio Emilia they’re called cappelletti (little hats). And in Bologna they’re called tortellini (little tortelli from torta a word akin to the English torte as in savory pie or cake).

They each have different shapes but the concept is the same: Homemade, hand-rolled egg pasta that has been filled with a mixture of finely chopped pork, prosciutto crudo, freshly grated Parmigiano Reggiano, and breadcrumbs. The filling will vary from city to city and even family to family. But the ingredients are basically the same.

The stuffed pasta is then cooked and served in capon or chicken broth (hence the name tortellini in brodo or tortellini in broth). And then guests are encouraged to top them generously with more freshly grated Parmigiano Reggiano.

No matter the shape or filling, they are considered one of the world’s greatest delicacies. And they are paired — de rigueur! — with Lambrusco.

They are one of the things that we miss most here in the U.S. #IMissItaly #IMissEmilia #IMissTortellini

For the record, those are tortellini from Bologna in the image above. In Reggio Emilia commune where the Lini winery is located, they make cappelletti.

What do you miss from Italy?

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