05-09-2013
Tortellino, a genial invention of poor Italian cuisine, often scorned or betrayed. The true dimensions, for instance, are these: it has to be as big as a pinhead, so much so that up to ten could fit in a tablespoon. Clara and Tiziana Benassi hand make them in Vergiano, on the Tuscan-Emilian Apennines, tel. +39.051.6544624)
Scorned, betrayed, ill-treated. Poor tortellino, king of Italian tradition, what have decades of bad cooking, mass production, television and Boccaccio-style movies done to you? Even the web, despite crowds of foodies, bloggers and the like is incapable of doing you justice. When looking up “cucina italiana” (Italian cuisine) on Wikipedia, there’s a sacrilegious image of a plate full of tortellini with sauce. This is a disgrace for any inhabitant of Bologna, a mistake which even I have made for years, having been brought up with industrial tortellini served with cream and prosciutto or meat sauce.
Clara and Tiziana Benassi
Really really tiny
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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