Pasquini’s Mortadella is hardly Bologna

Quick brief: I’m in Bologna for a month. So why you in Bologna? the food! change of scene! Putting my precious Italian degree into practice/remembering why I studied it in the first place- because I am fascinated by Italy! I wish I could immerse myself in ever major city/region like this for a month or 2!

Moving on…so part of the quest for this trip is to find the best tortellini in Bologna and to find someone willing to teach me how to make it. As in my last post, I’ve learned some clues as to what makes tortellini good, but wonder if I have a proper benchmark. In Florence, I’ve worked with cooking classes led by mammas and grandmas, some with Emilia-Romagna roots. Handmade pasta- down. But what about the broth or the filling? And even working with the culinary gatekeepers themselves, how does one really know a good tortellini? Is this truly a subjective quest? Continue Reading