This recipe is known as the 'Holy' recipe.

You cannot get a more authentic filling for your tortellini pasta than this.

So authentic is it, that it was registered at the Chamber of Commerce, Industry, Handicraft and Agriculture in Bologna by the 'Dotta Confraternita del Tortellino' and the local commitee of the 'Italian Cookery Academy' on December 7th 1974.

ingredients

100g pork loin, 100g lean Parma ham, 100g real Bologna sausage (mortadella), 150g parmigiano reggiano cheese, 1 hen egg, a bit of nutmeg.

making it

Be aware that absolute accuracy is required for this recipe.

Firstly, the loin must be left aside for two days covered in a layer of salt, pepper, rosemary and garlic.

It is then cooked over a low heat with a little butter.

Once done it should be romved and the excess herbs and spices brushed off.

The loin is then chopped finely along with the mortadella and ham.

A smooth paste is then prepared with the addition of the cheese and egg.

Nutmeg is added for flavouring. Once mixed well the paste is left for at least 24 hours after which the tortellini can be filled.

The pasta is only perfected when served with a classic brodo or soup.

Write to us and we will forward you the official way to also make a 'gran brodo'.