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An Emilia-Romagna Christmas

tortellini

An Emilia-Romagna Christmas Tradition

One of the most special things about the festive season is coming together with loved ones and taking part in traditions, whether it be through the way you celebrate Christmas or the food that is prepared on the day.

Italian culture is full of long-lasting traditions and each region of Italy celebrates Christmas in their own unique way, preparing dishes that are typical of the region and its produce.

For the region of Emilia-Romagna, no Christmas would be complete without a serving of their famous ‘Tortellini in brodo’ or Tortellini in broth.
Although the exact origin of tortellini has always been disputed between the cities of Bologna and Modena, it is certain that the pasta was invented within the region of Emilia.

The traditional ‘primo’, or first course, is made with a small ring-shaped egg pasta which is usually stuffed with cheese and various meats that can include mortadella, Parmigiano Reggiano and prosciutto. The pasta is cooked and served in a clear broth of either beef or chicken then topped with grated Parmigiano cheese.

Although this typical dish can be enjoyed all year round, it is most traditionally prepared during the Christmas period as a winter-warmer against the cold winter weather.

Why not try making them yourself this Christmas with Veroni mortadella and prosciutto

 

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