Tortellini
One of the most popular Italian pasta types are tortellini; an intricate creation made with a variety of ingredients securely wrapped inside a layer of egg pasta, creating a pocket which is then folded in a ring shape. They are commonly referred as navels, originating from the famous legend which claims that a chef created it after he saw the goddess Venus, and modeled it on the look of her belly button.
The first written record of tortellini goes back to the 17th century, although it is probable that they were created earlier than that. It is believed that they originate from the Emilia-Romagna area, specifically cities Modena and Bologna. Unlike other pasta varieties, tortellini were considered a luxurious food, usually served during important holidays or festivities.
The stuffing usually employed at the time lavish ingredients such as prosciutto, mortadella, parmesan cheese, pancetta, beef, or veal, all finely chopped to create a dense filling. Read more
Tortellini can be served in broth or sauce, but according to tradition, the only right way is to serve them submerged in a sizzling broth, usually made with chicken or beef. Serving them in soup promotes the tortellini as the star ingredient, not overshadowed by a fragrant sauce or heaps of parmesan.
The original way of preparation and serving has not drastically changed; tortellini are still made with traditional egg pasta and utilize the same ingredients to create a hearty filling. However, modern variations nowadays occasionally add natural coloring to pasta, like spinach and beetroot, and tomato, cream, or ragu-like sauces are more often used to accompany the tender tortellini.
Today, this refined pasta is considered a common ingredient, cherished in Italy and around the world. It is usually factory produced, but the homemade varieties, using fresh pasta, are considered to be a true delicacy. There are also tortellacci, which are basically an enlarged version of tortellini.
