Thin sheets of egg pasta enclose a filling of fresh tuna and creamy ricotta. The tortelli are sautéed in a delicate butter-based sauce with tender pieces of fish. The dish is finished with a vibrant arugula and almond pesto that adds freshness and crunch. A refined first course, perfect for highlighting the meeting of sea and land flavors

Bolognese balanzoni are a refined green fresh pasta, created to celebrate Carnival. The spinach dough wraps a flavorful filling made of mortadella, ricotta, and parmesan. Characterized by their typical tortellone shape, they are best enjoyed dressed with butter and sage. A rich and generous first course that perfectly embodies Bologna's culinary expertise

The simplest, but also one of my favorite versions of tortelloni. It's incredible how a few sage leaves and a knob of butter can give such an intense flavor

Very tasty thanks to the generous amount of speck used, they are tender and creamy. The confit tomatoes give a sweet note that enhances the richness of the dish

Homemade tortelli with a filling of eggplant and potatoes, a slightly different version than the usual butter and sage

Homemade tortelli with a filling of ricotta cheese and speck. The wonderful red color is due to the addition of beetroot, which combines with the dough to create unique shades

In Bologna, tortellini can only be made one way. In broth! A recipe whose origins date back to 1100 has become a traditional dish during the Christmas period