The official recipe of Bologna’s Tortellini: history, tradition, and authenticity of a timeless culinary icon.

Tortellini from Bologna is one of the most beloved and recognized symbols of Italian cuisine. Its official recipe was formally registered on December 7, 1974, by the Dotta Confraternita del Tortellino in collaboration with the Accademia Italiana della Cucina. This historic document, certified by a notarial deed, established the precise guidelines for the preparation of the filling and broth of the true Bologna-style tortellini—a culinary tradition deeply rooted in the city’s history. In 2008, another notarial deed reaffirmed the recipe and its preparation steps, officially certifying the classic shape, filling, and defining characteristics that make this dish unique.

Here is the official recipe for making Bologna’s Tortellini.

Ingredients (for approximately 1,000 tortellini)

For the fresh pasta:

• 10 eggs
• 1 kg of flour

For the filling:

• 300 g of pork loin, browned in butter
• 300 g of prosciutto crudo
• 300 g of authentic Bologna mortadella
• 450 g of Parmigiano Reggiano cheese
• 3 eggs
• A pinch of nutmeg

For the broth:

• 1 kg of beef (doppione cut)
• ½ free-range hen
• Celery
• Carrot
• Onion
• Salt

Preparation

Preparing the pork loin

Let the pork loin rest for two days, seasoned with a mixture of salt, pepper, rosemary, and garlic. Then, cook it slowly in a pan with a little butter. Once cooked, remove it from the pan and discard the seasoning mixture. Allow the meat to cool, then finely chop it—ideally using a mezzaluna or a chopping board and knife.

Making the filling

Finely chop the prosciutto crudo and Bologna mortadella. In a large bowl, combine the minced pork loin, prosciutto, and mortadella. Add the grated Parmigiano Reggiano, eggs, and a pinch of nutmeg. Mix everything thoroughly until you obtain a smooth, well-blended mixture. Let the filling rest in the refrigerator for 24 hours.

Preparing the pasta

On a clean surface, shape the flour into a well. Crack the eggs into the center and begin kneading until the dough becomes smooth and elastic. Cover the dough and let it rest for at least 30 minutes.

Shaping the tortellini

Roll out the pasta using a rolling pin or pasta machine until it is thin. Cut it into small squares, then place a small amount of filling in the center of each. Fold each square into a triangle, pressing the edges to seal. Wrap the two corners around your finger to form the traditional “navel” shape, ensuring a tight seal.

Making the broth

In a large pot, combine the beef, hen, celery, carrot, and onion. Add plenty of water and season with salt. Bring it to a boil, then simmer gently for at least 3 hours, skimming off any impurities that rise to the surface.

Cooking and serving

Cook the tortellini in the boiling broth for about 3–4 minutes, or until they float to the surface. Serve immediately in hot broth, enjoying the rich tradition and unmistakable flavor of authentic Bologna Tortellini.