A heart-warming piece of Emilian culinary culture for festive moments
When it comes to finding the ideal wine to accompany one of Bologna’s most traditional classics, a sure instinct is required. With Tortellini in Brodo, the theme of wine and food is defined by the subtle elegance of a deep meat broth and the spicy filling of the tiny pasta pockets. This dish embodies pure minimalism at the highest culinary level, as the quality of the homemade pasta and the clarity of the broth take center stage. Often served as a festive first course, this specialty calls for an accompaniment that refreshes the palate between spoonfuls and highlights the subtle nuances of mortadella, prosciutto and parmesan in the filling. It is a culinary experience that thrives on the balance between the warmth of the soup and the effervescence of the wine, with the regional origin of both components creating a bridge that has been perfected for generations in the trattorias of Emilia-Romagna and ensures truly authentic moments of pleasure.
Ideal wine accompaniment: Lambrusco di Sorbara DOC (Emilia-Romagna, Italy)
A dry Lambrusco di Sorbara DOC is the ideal answer to tortellini in brodo (hand-filled meat pasta in a clear beef or chicken broth). Unlike its darker relatives, Sorbara is known for its light color and extremely high acidity, which harmonizes perfectly with the pasta’s fatty meat filling. On the nose, the wine unfolds animating notes of wild strawberries, violets and red currants, which correspond wonderfully with the salty depth of the broth. As the tortellini have a certain heaviness due to the parmesan and mortadella, the fine perlage and firm structure of this sparkling wine are needed to provide freshness on the palate. The carbon dioxide acts as an elegant cleanser, neutralizing the palate after each bite and preparing it for the next spoonful. It is a regional pairing par excellence, based on the perfect synergy of acidity and umami. The dry, almost austere finish of the wine ensures that the rich flavors of Emilian cuisine are presented in a bright, vibrant light.
Further wine recommendations for this dish
Colli Bolognesi Pignoletto DOCG (Emilia-Romagna, Italy)
A Pignoletto from the hills around Bologna offers a white, sparkling alternative that is deeply rooted in the region. This wine is characterized by its delicate aromas of white flowers, green apple and a characteristic bitter almond note on the finish. As Tortellini in Brodo is a dish of soft tones, the subtle fruitiness of Pignoletto blends perfectly with the clear broth. The lively acidity of the wine ensures that the pasta is not too heavy, while the mineral freshness elegantly underlines the spiciness of the meat filling. It is a very authentic choice for anyone looking for a white accompaniment that impresses with its lightness and local tradition and parries the hearty warmth of the soup with a cool elegance.
Alto Adige Pinot Bianco DOC (South Tyrol, Italy)
A Pinot Blanc from South Tyrol brings an alpine clarity to the pairing that goes wonderfully with the purity of a first-class beef broth. The wine captivates with fine aromas of pear, quince and a hint of hay, which emphasizes the buttery notes of the homemade pasta dough. As a Pinot Bianco usually has a very silky texture and a moderate but present acidity, it caresses the tortellini in a very elegant way. The cool minerality of the South Tyrolean vineyards lends the combination an additional freshness without overpowering the fine meat components of the filling. It is an elegant wine pairing that focuses on precision and restraint, respectfully highlighting the artisanal aspect of the handmade pasta.
Gavi di Gavi DOCG (Piedmont, Italy)
The Gavi from the Cortese grape is known for its steely structure and pronounced citrus notes, which form an exciting contrast to the rich broth. With its aromas of lime, white peach and a mineral flint note, the wine offers a refreshing counterpoint to the umami dominance of the tortellini. The striking acidity of the Gavi directly attacks the fat of the mortadella in the filling and cleanses the mouth in a very pleasant way. Especially when the broth is seasoned with a little freshly grated nutmeg, the floral undertones of the wine harmonize perfectly with the dish. It is a very elegant and classic Italian combination that provides freshness and a high aromatic clarity on the palate.
Franciacorta Brut DOCG (Lombardy, Italy)
Anyone celebrating tortellini in brodo as a luxurious festive course will find an equal partner in a Franciacorta Brut. Produced using the classic method, this sparkling wine offers a fine perlage and complex yeasty notes of brioche and roasted nuts. These nutty aromas correspond excellently with the mature Parmesan cheese in the pasta filling. The fine acidity and creamy texture of the sparkling wine elevate the dish to a new level of noblesse, with the effervescence beautifully softening the richness of the meat broth. It is a sophisticated choice for special moments, where the artisanal perfection of the stuffed pasta meets the oenological mastery of Lombardy for a long-lasting, festive taste experience.
Pfälzer Riesling QbA (Palatinate, Germany)
A dry Riesling from the Palatinate offers an international perspective that impresses with its vibrant energy and fruit precision. The aromas of ripe yellow stone fruit and citrus fruits form a lively counterpoint to the hearty meat broth. As Rieslings from the Palatinate often have a certain body and mineral depth, they can easily compete with the intensity of the meat filling. The racy acidity of the wine is predestined to break up the fatty structure of the pasta and lend the dish an almost playful lightness. It is a modern and very drinkable wine recommendation that shows how well top German wines can harmonize with the classic Italian pasta culture when structure and freshness are in harmony.
The recipe:
Tortellini in brodo (hand-filled meat pasta in clear broth)
Cooking utensils
- 1 Pasta rolling pin or pasta machine
- 1 Large pot
- 1 Sharp knife or pastry wheel
- 1 Fine sieve
Ingredients
- 200 g Durum wheat flour Tipo 00
- 2 Eggs Size M
- 50 g Pork loin finely chopped
- 50 g Prosciutto di Parma finely chopped
- 50 g Mortadella finely chopped
- 60 g Parmigiano Reggiano Freshly grated
- 1 Pinch of nutmeg
- Salt and white pepper
- 1 Liter strong beef or chicken stock homemade
Preparation
PREPARATION:
- Sift the flour onto the work surface and form a well.
- Pour the eggs into the well and knead into a smooth dough.
- Wrap the dough in cling film and leave to rest for 30 minutes.
- Briefly fry the pork loin in a little butter and leave to cool.
- Finely chop or mince the roast meat, prosciutto and mortadella.
- Mix the meat mixture with the Parmesan and nutmeg.
- Season to taste with salt and pepper.
COOKING STEPS:
- Roll out the pasta dough very thinly (almost transparent).
- Cut the dough into squares of approx. 3×3 cm.
- Place a small dab of filling in the center of each.
- Fold the squares into a triangle and press the edges firmly.
- Place the ends around the finger and pinch tightly.
- Bring the meat stock to the boil in a large pan.
- Reduce the heat so that the stock only simmers.
- Carefully add the tortellini to the stock.
- Cook for approx. 2 to 3 minutes until they float to the surface.
DIRECTIONS:
- Ladle the tortellini directly into deep plates with the hot stock.
- Do not use any additional cream or sauce.
- If desired, grate a little Parmesan cheese over it at the table.
- Serve immediately.
SUPPLEMENTS:
- Fresh ciabatta
- Small green salad
- Extra bowl with Parmigiano Reggiano
