Tortellini vs cappelletti

Ciao a tutti! / Sziasztok!

To be fully dedicated to my first post (and my horrible pun about hungry-hungary, which I advise you never tell a Hungarian only to bore/annoy them) I am starting each blog with a food analogy. Also, there is just no better way to talk about Italy and my experience here than through food, which is a cliché I know, but believe me they just can’t stop speaking about it (or rather argue).

The argument in this case is about the traditional pastas of the region Emilia-Romagna. As if they are Capulets and Montagues, the emiliani and romagnoli people take (the difference of) their history, traditions and especially food very seriously. You should not mix up tortellini (Emilia) and cappelletti (Romagna) as you should not the two parts of this region either.

Other than Faenza me and my volunteer gang visited Forlì within Romagna, which many people said is not the nicest city but I was pleasantly surprised. It has grown a lot during the beginning of the 20th century as Mussolini was born in Predappio, a nearby small town and he became actively involved in Forlì’s politics as well. We noticed the influence of these times but the city still had a typical Italian atmosphere. Leaving the centre, Parco Urbano welcomed us with many animals wondering around freely so we enjoyed their company while sitting down after walking all day.

The gang

As the capital of the whole region and a city of Emilia, Bologna was a natural choice for a visit. It has the oldest university of the world but there are many other interesting things to explore as well. So to make sure I don’t miss anything in this blog I will dedicate one only for this amazing city. Till then here are some photos I took when went to shop and left my computer at the service.

Ok so you still don’t know the difference, do you? Tortellini (left) have a filling made with mortadella di Bologna, prosciutto, and a variety of roasted meats. They have an upturned tail and a hole where they are sealed. Cappelletti (right) are usually made with a filling of a mixture of fresh cheese (squaquerone) and grated Parmigiano Reggiano, and are rounder.

You are welcome.

Ci vediamo dopo,

Györgyi – l’ungherese

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