"It’s not a joke… You are looking at the navel of the Goddess of Love. It’s Tortellino.”

We express our greatest thanks to Venus whose beauty inspired the creative and committed chefs in the kitchen of Bologna. Legendary as its origin may be, this fresh pasta is traditionally obtained from sfoglia, stuffed with pork loin, ham, Mortadella, Parmigiano Reggiano cheese, eggs and nutmeg and folded by fingers to create such an unique and lovely navel’s shape.

The value of these beautiful Tortellini can be attributed to how small they are and the best one should have a maximum diameter of 3 cm. To serve it right, broth is a perfect choice; if not, cream may enrich the deliciously buttery taste and the tempting appearance of the plate.

Finally, it is tempting to dress Tortellini in ragù alla Bolognese to make your gourmet trip more locally typical and memorably flavored.


The earliest evidence of Tortellini was documented in the 14th century in a anonymous codex that now is conserved in the Academic Library of Bologna. The filling consisted of pork loin, Parmigiano Reggiano cheese, eggs and elecampane, a perennial composite plant. Tortellini were cooked with meat broth flavored with grated cinnamon.

As sometimes the recipes orally passed down from generation to generation, there are very numerous local variations of tortellini with different fillings. In order to protect the nature of Bolognese tortellini from modifications, the 7th of December 1974 the Dotta Confraternita del Tortellino and the Accademia della Cucina Italiana deposited an authentic recipe for tortellini’s stuffing at Bologna Chamber of Commerce