Even though Naples became the center for pasta, it is northern Italy and the region of Emilio-Romagna had an important role in providing us with some of our beloved pasta shapes and fun stories behind them!
Tortellini are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” – ‘ombelico‘.
the origin of tortellini
The origins of tortellini are beautifully whimsical. One story tells that the dish was born in Castelfranco Emilia, a province of Modena. A guest named Lucrezia Borgia checked into an inn in a small town. The innkeeper over the course of the night was so mesmerized by her beauty that he couldn’t resist the urge to take a peek into her room through the keyhole. Since the room was lit with only a few candles, the only glance of Lucrezia he got, was her navel. The innocent vision was enough to send the innkeeper into a passionate frenzy and inspired him to create tortellini that night!
Tortellini is a pasta stuffed with anything from ground meat, ham, cheese, and spinach. It is traditionally served in a thin chicken or beef broth or a light tomato or cream-based sauce. Because this pasta is already stuffed, lighter sauces work best!
The Pasta Maker is often busy making bespoke tortellini as in the spinach and ricotta being demonstrated below. For this reason we ask that if you would like to order some for your next Champagne Broth, we will need up to 5 days notice.