•Emilia-Romagna: Pasta Lunga, Pasta Ripiena, Tigelle, Crescentine and other regional dishes•
• All freshly made on site, every day since 2022 •
Emilia-Romagna tradition, shaped by hand
• Regional Italian Cuisine •
Today is Tortellini Thursday.
In brodo. Alla panna. Pasticciati.
Three expressions of one of Bologna`s most beloved pastas.
Jun 10
Of course, Bologna never settled for just one way of eating tortellini. Over time they found their way onto tables dressed with cream, pasticciati, with beans broth or even baked in the oven, and adapted to countless family traditions.
Jun 10
Traditionally, tortellini are served in brodo, immersed in a rich broth prepared from capon and beef. The combination is so deeply rooted in Bologna that, for many, tortellini and broth are simply inseparable.
Jun 10
In 1974, the official recipe was deposited with the Bologna Chamber of Commerce, a rare attempt to protect a dish that generations considered part of their identity.
Jun 10
The classic filling combines pork loin, prosciutto, mortadella, Parmigiano Reggiano, egg and nutmeg. The ingredients are agreed upon. The proportions are where the arguments begin.
Jun 10
Whether the legend is true or not, tortellini have been part of life in Emilia-Romagna for centuries, carefully folded by hand around a filling that remains fiercely protected.
Jun 10
Legend says they were inspired by the navel of Venus. According to the story, an innkeeper caught a glimpse of the goddess through a keyhole and attempted to recreate what he saw in pasta form.
Jun 10
In Bologna, few dishes inspire stronger opinions than tortellini.
Jun 10
Every Balanzone on our menu is made by hand, following the traditions of the region we grew up in.
Jun 7
Like many great dishes from Emilia-Romagna, Balanzoni was never created to impress. It was created to be enjoyed.
Jun 7
