Tortellini in Bologna | Eating Europe

Numerous cities and regions in Italy are synonymous with specific pasta styles, and in Bologna, tortellini is the shape of choice. It’s a treasured food in Bologna and throughout Emilia-Romagna, and no visit to ‘La Grassa’ is complete without a helping or two of fresh tortellini.

I’m a massive fan of tortellini, and it’s become a staple on my Bologna food tours. As it’s one of the hallmarks of the local culture and cuisine, it’s safe to say it’s pretty easy to find tortellini in Bologna. However, not every serving of tortellini will leave you wanting more, but I’ve unearthed some of the finest spots in the city to enjoy this stuffed, ring-shaped pasta!

What Is Tortellini and What Makes It Special?

Considering there are over 350 pasta styles out there, you may not be familiar with tortellini. In a nutshell, it’s a type of stuffed pasta that comes in a ring-like shape.

For the most part, tortellini is tightly packed with a meaty, savory mixture. Among the most traditional tortellini fillings and ingredients are pork loin, prosciutto, mortadella, parmigiano reggiano, nutmeg, and egg.

Tortellini in Bologna is typically served ‘en brodo,’ meaning ‘in broth.’ Piping-hot beef and capon broths tend to be the most popular, which gives the dish its signature rich flavor.

How Traditional Tortellini Are Made in Bologna

Making traditional tortellini is no simple feat. In fact, there are quite a few techniques to master and steps to follow to create the perfect tortellini!

When it comes to tortellini pasta dough preparation, you’ll need to combine 00 flour, a type of very fine wheat flour, with eggs and roll the mixture with a pasta roller until thin. At this point, cover the dough in cling film and leave it in the fridge for at least 30 minutes, though doing so for several hours will be even better.

Once rolled, you’ll need to utilize the correct tortellini shaping techniques. Start by cutting the pasta into squares before placing the filling into the center of each piece. Fold over the pasta to make a triangle and press down the edges.

The final step is to twist the dough into a navel shape, which will lock in moisture. If the pasta is looking a little dried out at this point, spray it with some water before sealing.

Cooking and Serving Tortellini Like a Local

When you’re cooking and serving tortellini, there are a couple of things to keep in mind to yield the best results!

Boil the tortellini in a broth for 2 to 3 minutes or until the pasta floats.
Opt for traditional serving styles, such as tortellini en brodo, or combine your pasta with cream, sage, butter, or white sauces.
Dry your pasta on a floured tray.
Before freezing, place your pasta on cookie sheets and transfer them into freezer bags.

Alternative Fillings: Beyond the Traditional Recipe

Along with the classic flavor combinations, there are plenty of alternative tortellini fillings in Bologna worth trying.

Depending on what regional ingredients are in season, you can take your pick from fillings like spinach and ricotta, pumpkin or butternut squash, fresh vegetables, pesto, cheese, and truffles.

Because these components differ from the traditional dry, compact fillings, you might have to use other preparation styles or sauces.

Where to Eat the Best Tortellini in Bologna

Trattoria Nonna Gigia – Traditional, Central Location

Photo credit: Trattoria Nonna Gigia – Traditional, Central Location

Trattoria Nonna Gigia is a chic, elegant eatery tucked away on a quiet street in the city center. It’s one of my favorite spots for tortellini in Bologna, and its convenient location means you won’t have to wander too far to get here.

I love the tortellini en brodo here. Every mouthful was a symphony of tastes and textures, from the meaty, smokey filling to the aromatic capon broth. To balance the flavors, I paired the dish with a glass of refreshing, floral lambrusco.

Trattoria Nonna Gigia – 40121 Bologna – Open every Monday to Friday from 7:00 pm to 10:30 pm and every Saturday and Sunday from 12:00 pm to 2:30 pm and from 7:00 pm to 10:30 pm.

Sfoglia Rina – Creative Cuisine

Photo credit: Sfoglia Rina – Creative Cuisine

Sfoglia Rina near Piazza Maggiore is among the most happening spots in the city, blending traditional recipes with quirky modern touches. There’s always a line outside this buzzing, honeycomb-patterned joint, making it super easy to spot.

These guys change their menus frequently to ensure their recipes utilize seasonal produce, and I was lucky enough to find tortellini with sage and butter when I got here. Inside the chewy pasta was a smokey pork filling, which countered the decadent, nutty sage and butter sauce.

Sfoglia Rina – 40124 Bologna – Open every Monday to Saturday from 8:00 am to 8:00 pm and every Sunday from 9:00 am to 8:00 pm.

Pasta Fresca Naldi – Handmade Takeaway

You don’t have to sit in a swanky restaurant to secure quality tortellini in Bologna, as laid back spots like Pasta Fresca Naldi along Via del Pratello offer sensational takeaway options.

I went for the highly recommended tortellini al pasticcio, and it exceeded all of my expectations. It fused umami-rich pork and firm pasta with a bold, zingy tomato sauce and creamy béchamel.

Pasta Fresca Naldi – 40122 Bologna – Closed every Monday, open Tuesday to Saturday from 9:30 am to 2:30 pm, and every Sunday from 10:00 am to 2:30 pm.

Can You Learn to Make Tortellini in Bologna?

If you want to try your hand at whipping up your own tortellini in Bologna, you’ll find a plethora of pasta-making classes available on platforms like Get Your Guide or Viator.

You’ll learn all about Bolognese cooking traditions and follow step-by-step guides to filling preparation, dough mixing, and shaping techniques.

Final Thoughts & Recommendations

Have you really visited Bologna if you haven’t indulged in some quality tortellini? Make your own, stock up on some from a market vendor, sample tortellini-based dishes in a local restaurant, or better yet, do all of the above!