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Tortellini, a ring-shaped Italian pasta stuffed with cheese or meat that is most traditionally served in broth (en brodo), though other sauces—including those made from tomato, mushroom, or meat—are also popular. Tortellini originates from the Emilia-Romagna region of Italy, and it is particularly associated with Bologna. The meat and cheese used in the pasta can vary, with common fillings being prosciutto and Parmesan or ricotta cheeses. Tortelloni, a larger version of the pasta, is typically stuffed with cheese and greens (such as spinach) and served with a butter or meat sauce.
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Emilia-Romagna, regione, north-central Italy. It comprises the provincieof Bologna, Ferrara, Forlì, Modena, Parma, Piacenza, Ravenna, Reggio nell’Emilia, and Rimini. The region extends from the Adriatic Sea (east) almost across the peninsula between the Po River (north) and the Ligurian and Tuscan Apennines (west and south). It is bounded by…
Bologna, city, capital of Emilia-Romagna region, in northern Italy, north of Florence, between the Reno and Savena rivers. It lies at the northern foot of the Apennines, on the ancient Via Aemilia, 180 ft (55 metres) above sea level. Originally the Etruscan Felsina, it was occupied by the…
PastaPasta, any of several starchy food preparations (pasta alimentaria) frequently associated with Italian cuisine and made from semolina, the granular product obtained from the endosperm of a type of wheat called durum, and containing a large proportion of gluten (elastic protein). It is formed into…