Tortellini, and how they are made in Bologna. This post will need very little explanation – the photos tell it all!
Tortellini are everywhere in Bologna. The small tortellini (made with chicken and veal) are eaten in broth or with a cream dressing and grated Parmesan on top.
This woman worked quickly and drew much attention. Observe the size of the squares of pasta. Imagine the dexterity of stuffing and folding the pasta and shaping them into the shape of bellybuttons.
Observe the size for the tortellini for broth.
The egg pasta is rolled ultra thin and cut into small rectangular shapes. it took so much concentration even in the hands of a professional.
The filling is close by; the most common fillings are the roast chicken and veal or a mixture of mortadella, roast meats and parmigiano. Nutmeg and marjoram are also favourite flavourings in Bologna.
MARINETTI Filippo Tommaso, futurist, frequented a bar in Bologna