Friday, June 21 2024

One of the most Christmas dishes ever, a warm, nutritious first course that tastes like home, long lunches with relatives and traditions handed down from father to son.

Good and nutritious, tortellini in brodo are the classic item that can warm our hearts like few other things in the world.

The navel of Venus, between Modena and Bologna

The origins of tortellino are ambiguous: legend has it that at one of the great battles of the Middle Ages between Bologna and Modena, during the saga of the Secchia rapita, the gods Venus, Bacchus and Mars also participated.

After spending the night at an inn in Castelfranco, Venus was caught completely naked by the owner who went to wake her up.

The bewitched man attempted to reproduce her features, specifically her splendid navel, with a cloth of pasta: thus the tortellino was born.

And since Castelfranco is located exactly between Modena and Bologna, the legend convinced both cities.

Historically, tortellino is the dish of the holidays because it is “rich” in meat and laborious to make.







  • 1 chicken or 1 pound belly or rib
  • 3 onions
  • 3 carrot sticks
  • 3 celery sticks
  • parsley to taste
  • 3 oz of tomato paste (optional)
  • 2 garlic cloves whole (optional)
  • 2 tbsp of salt, about
  • 10 pepper corns
  • 2 cloves (optional)
  • 1 lb. meat tortellini
  • Parmigiano Reggiano cheese, grated to taste



  • In a large pot put carrots, celery, onions, parsley, salt, black pepper corns. Optional: garlic, tomato paste, cloves.
  • Add meat and water.
  • Place on medium heat and bring to boil.
  • Boil two hours if you have redย  meat, one hour if only white.
  • Once the broth is ready, put some broth in a separated pot, bring to a boil and add the tortellini, cook as long as directed.
  • Serve hot with a lot of grated Parmigiano Reggiano cheese.


For a lighter broth, prepare it the day before and skim the fat that will harden on the top of the broth.

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