Celebrate Tortellini Day with a Crunchy, Alternative Version

02/13/2026

Today is Tortellini Day, the day dedicated to one of the most beloved symbols of Emilian and Italian cuisine. A small, triangular masterpiece of stuffed pasta that carries history, tradition, and identity, capable of bringing generations together around the table to enjoy a dish that speaks of home, family, and celebration.

A necessary note: classic tortellini in capon broth is, and will always remain, its highest expression: untouchable, irreplaceable, sacred.

Today, however, our Cesarina Francesca from Bologna offers a deliciously different version: fried tortellini. While staying true to tradition in shape and filling, frying transforms the Ombelico di Venere into a small snack that never fails to surprise. An irresistible twist: crunchy on the outside, rich on the inside, fried tortellini is meant to be nibbled, shared, and enjoyed standing or around a table with friends, perhaps paired with a good Bolognese wine.

Francesca loves to serve it with this spirit in mind: introducing a different side of tortellini, less formal but just as delicious, perfect for an aperitif or as the opening of a festive meal. A fresh way to celebrate Tortellini Day, where tradition and innovation meet.

Fried Tortellini with Parmesan Cream

A crunchy, irresistible snack, perfect to share during an aperitif with friends or as an appetizer

DifficultyMedium

Preparation time2h

Cooking time2m

€

CostLow

Ingredients

For the pasta dough:
100 g all-purpose flour
1 egg yolk
For the filling:
50 g pork loin
50 g prosciutto
50 g Parmigiano Reggiano
40 g mortadella
1 egg
Nutmeg, to taste
Salt, to taste
For the Parmesan cream:
100 ml heavy cream
50 g Parmigiano Reggiano
10 g butter
Nutmeg, to taste
Salt, to taste
For frying:
Peanut oil, as needed

Method

For the dough:

Place the flour on a work surface in a mound.
Put the egg yolk in the center.
Knead until you get a smooth dough.
Wrap in plastic wrap and let rest at room temperature for 30 minutes.

For the filling:

Finely chop all the meats.
Add the Parmigiano, egg, and spices.
The filling should be dry and firm, easy to handle.

For the pasta sheet:

Roll out the dough thinly (pasta machine setting #6–7 or by hand).
Cut into squares about 3–3.5 cm on each side.
Keep the pasta covered to prevent it from drying out.

Shaping the tortellini:

Place a small amount of filling in the center of each square.
Fold into a triangle and press the edges firmly to seal.
Make sure they are well sealed so they don’t open during cooking.

For frying:

Heat the oil to 170–175°C (340–350°F).
Fry a few tortellini at a time.
Cooking time: 2–3 minutes, until golden and crispy.
Drain on paper towels.
Lightly salt only if needed.
Serve piping hot.

For the Parmesan cream:

Melt the butter over low heat.
Add the heavy cream.
Add the Parmigiano.
Whisk until you get a thick and creamy sauce.

Francesca

Tortellini

Tortellini: History and Fun Facts

Tortellini have always been at the center of a lively debate between Bolognese and Modenese of every generation, each claiming to be the originators of this small masterpiece of stuffed pasta. Historical evidence points to Castelfranco Emilia, a town that was under Bologna’s control for centuries before becoming part of the province of Modena in 1929. It was here, in the heart of this borderland, that tortellini first came to life, becoming the symbol of a culinary tradition that still lovingly divides the two cities today.

Intertwined with this history are curiosities and legends: it is said that the shape of the tortellino was inspired by the navel. According to popular legend, an innkeeper in Castelfranco Emilia was fascinated by Venus’ navel, and from this came the idea of folding pasta around the filling, earning the playful nickname “Venus’ navel”.

Classic tortellini are famous in capon broth, but over time creative variations have appeared: fried, baked, or au gratin. In Emilia Romagna, there’s a joking saying: “A tortellino out of the broth is a sin… but forgivable!”, proof that this little delight can reinvent itself without ever losing its identity.

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