Tortellini by Bologna Cooking School: version without Prosciutto and Mortadella

The Bologna Cooking School, the one and only “Bologna Cooking School” registered the name in 2005, was chosen to represent Bologna, with its tortellini, in a review of the excellence of Italian Food luxury hotel bill for Shangri- La Hotel Abu Dhabi, to promote Italian Afya restaurant inside the hotel.

Great satisfaction, but suffered the first difficulty: the peremptory request was to make no Tortellini Prosciutto, Mortadella and the loin.

Since attempts to convince them to do, alternatively, the Tagliatelle with Ragù alla bolognese (Bolognese meat sauce), were unsuccessful

I agree to the request to make tortellini without the Prosciutto and Mortadella.

Quite a challenge

To Bologna Cooking School we are accustomed to using and proposing only exceptional ingredients to do just to know and appreciate the true taste of Tortellini.

The hard part was then able, however, to make a tasty stuffing that was worth being replicated everywhere

In the end we were eager to taste them to see as they had come.

Will be for the special meat Giancarlo the butcher of Macelleria della Piogga, it will be for my super stock, will be for the sfoglia rolled masterfully by Luciana, it will be for the filling with meat seasoned with herbs and Parmigiano Reggiano 36 months produced in the hill of shop Franco Salumeria, will be for the pleasant company Iana and Marco and the result was so good.

Of course the flavor and taste of those that we normally do with Prosciutto di Parma and Mortadella di Bologna are incomparable.

It ‘still a variant that can appreciate the main dish of Bolognese Cuisine from a much wider audience

Scroll to Top