The Tortellini

A legend says that the tortellini were invented by an host at his inn in Castelfranco Emilia, a town which lies between the two eternal rival cities of Modena and Bologna, inspired by the navel of Venus (or Lucrezia Borgia, how he wants another version ). He left only the form but not the recipe, in fact the two cities that contend for the birth include ingredients similar but not identical. Both Modena and Bologna don't use vegetables but meat for the filling; the first using the famous "mortadella di Bologna", Parma ham and of course roasted meat, while the latter add the sausage (as they said the older sources...).

We crediting the Bolognese version, we use for our filling an excellent meat of beef, Parma han "Zuarina", mortadella" Vismarissima" and Parmigiano Reggiano cheese, with at least two years of seasoning, breadcrumbs and egg to bind it all. Traditionally they are cooked in broth, but they can also be served "dry" (See quantity / person).

The Cappeletti

The cappelletti distinguish from tortellini not for the different fillings, but by the form due to the different method of folding the flaps. Both are formed starting from the isosceles triangle (produced close to half the square of dough) with the filling placed in the center.
The Tortellini in the two summits of the long side (the two ends of the base), are rolled around a finger and then pressed up to welding, you get the typical navel shape. In cappelletto the same vertex are closed like an embrace and welded pressure, in order to obtain a brimmed hat shape, no hole. For both there are different types of fillings that vary depending on the area of production.

The Corzetti from the eastern Riviera

The Corzetti are a typical size of the eastern Ligurian Riviera, home made by the families who owned a wooden round much like an old stamp, which is still used in the mail for simultaneously punching and stamping the letters.

The molds, previously turned, are still carved by hand and by a few skilled carvers, chisels and wedges with which draw different shapes on the wood and often bizarre. For this work are used pear wood, apple, beech or maple woods that contain tannins: this not to change the flavor of the pasta.

For their beauty, were presented on the menus of dinners noble families. The Corzetti the east is nothing but a lasagna round of durum wheat, eggs, white wine, with a roughness compared to that of lasagna pasta, holds the sauce better and creates a very special dish, nice, but mostly good