Learn the art of dough rolling and how to use your hands to shape and stuff the delicate tortellini dumpling. You will learn how to make the perfect tortellini every time without over-stuffing.

Following famous chef Massimo Bottura's recipe, we will prepare tortellini and cook them two ways: in brodo (broth) and a Parmigiano cream.

The filling of the tortellini is as important as the pasta. For this recipe, we stick to using ingredients from the Emilia-Romagna region, Parmigiano-Reggiano, Prosciutto di Parma, and fresh pork. When you combine these flavours with those in the broth, a moreish savory taste known as umami occurs. Your happy palate will dance with joy from the salty, meaty flavors of steak, mushroom, anchovy, and aged cheese.

Tortellini are a specialty of Bologna. Of course, an official recipe is registered with the Bologna Chamber of Commerce, which says the filling should be equal quantities of…