Not to be confused with tortellini, which are smaller, tortelloni are larger stuffed pasta purses typical of Emilia Romagna in northern Italy. In southern Italy pasta is traditionally made from water and flour, but in the north they use egg the place of water, creating a pasta with a completely different elasticity and character. The egg rich past of the north is a sturdy casing for stuffings ranging from ricotta and spinach to pumpkin and parmesan. I photographed these tortelloni on a trip to Bologna a year ago and was intrigued by the hundreds of perfectly identical pieces that filled shop windows throughout the city .

2016-01-07T14:37:52+00:00 September 14th, 2009|Categories: Carbs, Food & Wine|10 Comments


  1. Peter @ italyMONDO! September 14, 2009 at 12:48 am - Reply

    Tortelloni is more for the merrier 😀 Why stop at tortellini when it can be tortelloni, right?

  2. Yuko September 14, 2009 at 2:13 pm - Reply

    I’ve been enjoying your blog since I happened to find it a couple of weeks ago. It’s such a wonderful site, and I just love your beautiful pics!!!

  3. Katie September 14, 2009 at 9:02 pm - Reply

    @Peter I like the way you think.

    @Yuko Thanks so much! I have been so self-conscious of my photos lately because i have been using a crappy point-and-shoot (my canon 30d won’t upload photos to my mac). Glad you like the blog and pics!

  4. Tom September 15, 2009 at 2:44 pm - Reply

    Che bellezza! I think all of us who have visited Bologna and become obsessed with the quality and quantity of the food there have a similar picture somewhere on their computer or in a photo album! I can’t wait to get back to Bologna this December and revisit the amazing bounty this city–and the rest of the Emilia-Romagna region–has to offer. Mortadella here I come!

  5. Lola September 15, 2009 at 10:57 pm - Reply

    Ahhh Bologna… were it not for the cold winters, I’d move there just for the food. A city whose nickname is La Grassa promises only good things…

    Ciao and grazie for reminding me to make tortelloni this Sunday. Should I make zucca or prosciutto filling?


  6. Katie September 16, 2009 at 12:54 am - Reply


  7. Megan September 17, 2009 at 9:14 am - Reply

    Your post reminded me of the fact that the only thing I have ever considered getting a tattoo of (and still do from time to time) was an outline of a tortellino on my wrist to remind me of my ties to Bologna….but I think I would get too hungry looking at it all day!

    • Katie September 18, 2009 at 11:16 am - Reply

      Megan that is hardcore and I think you shouldn’t rule it out. I spotted a new tattoo studio on via Urbana. It wouldn’t hurt to check it out…

  8. Daily Food Photo: Seekh Kebab June 18, 2010 at 8:38 pm - Reply

    […] foods are meant to be both delicious and aesthetically pleasing. Take this cassata siciliana and these tortellini, for example. Other foods are made with absolutely, positively no aesthetic considerations in mind. […]

  9. John June 18, 2012 at 6:50 pm - Reply

    Bologna is wonderful. I have never seen food celebrated as it is in this City.

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