Tortelli () is a type of
stuffed pasta traditionally made in the
Emilia-Romagna
Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 m ...
,
Lombardy
The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is ...
, and
Tuscany
Tuscany ( ; ) is a Regions of Italy, region in central Italy with an area of about and a population of 3,660,834 inhabitants as of 2025. The capital city is Florence.
Tuscany is known for its landscapes, history, artistic legacy, and its in ...
regions of
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...
. It can be found in several shapes, including square (similar to
ravioli), semi-circular (similar to
agnolini) or twisted into a rounded, hat-like form (similar to
cappelletti). It can be served with
melted butter
Drawn butter is melted butter,Damon Fowler, ''Classical Southern Cooking'', annotated edition, 2008, p. 113 often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter, while others insist that it should not be c ...
,
Bolognese sauce, broth or other sauces.
See also
*
List of pasta
There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ...
*
Tortellini
* ''
Tortelloni''
References
External links
Sourdough Tortelli Piacentini
Cuisine of Emilia-Romagna
Types of pasta
{{Italy-cuisine-stub