When we talk about Emilian Tortellini, we immerse ourselves in a world of tradition and authentic flavors, where the art of fresh pasta reaches its peak. This dish, a symbol of Emilian cuisine, is characterized by a thin and delicate dough that encloses a succulent meat filling, enriched with a pinch of nutmeg. Its soft texture and enveloping flavor make it perfect for any occasion, but it finds its greatest expression during family lunches or festive gatherings. Originating from the Bologna area, tortellini boast a history that dates back centuries, when farming families sought to make the best use of available resources, giving rise to a dish that is now considered a true gastronomic treasure. The preparation requires a certain skill, particularly in rolling the pasta and shaping the tortellini, a gesture that demands patience and passion. In Emilia, every family has its own recipe, with variations that may include different ingredients in the filling, such as pork loin or turkey breast, depending on local traditions. Served in a warm and flavorful meat broth, Emilian Tortellini become a dish that warms the soul, perfect for winter lunches or a dinner among friends, accompanied by a good red wine from the region. With their intoxicating aroma and rich flavor, tortellini are not just a dish, but an experience that celebrates conviviality and a love for cooking.

In addition to the preparation and cooking time, allow 30 minutes for the pasta to rest. Prepare the pasta: on a work surface, sift the flour into a mound. In the center, place the beaten eggs and a tablespoon of water. Knead the dough well, form a ball, and let it rest covered for thirty minutes. On a lightly floured work surface, roll out the dough into a thin sheet with a rolling pin. Prepare the filling: in butter, cook the pork loin and turkey breast. Then finely chop them with the prosciutto, mortadella, and beef marrow. After passing the mixture through a sieve, add the egg, parmesan, salt, and a pinch of nutmeg, and mix. Divide the thin sheet of pasta into equal-sized squares. Place a small amount of filling in the center of each square of pasta. Fold each square to form a triangle. Press the edges well so they do not separate. Twist each tortellini around a finger and overlap the two side points, pressing them together. Fold the tip of the pasta back on itself. Bring a pot of broth to a boil and let it cook for ten minutes. Drain the tortellini a few at a time with a slotted spoon. Season with melted butter and grated parmesan. Recommended wines: Sangiovese di Romagna.