Bologna tortellini broth receives official registered recipe

The Dotta Confraternita del Tortellino has officially registered the traditional broth recipe for Bolognese tortellini with the Bologna Chamber of Commerce. This move completes a decades-long process of codifying the dish, following the 1974 registration of the filling and the 2008 definition of the pasta characteristics.

The official recipe, formalized via a notarized act, is based on historical and social studies of Bolognese culinary customs. The standard preparation calls for half a capon (at least five months old), one kilogram of beef, and a femoral bone, cooked slowly for four hours with celery, carrots, browned onion, half a copper tomato, and a 24-month aged Parmigiano Reggiano rind.

While the document allows for variations—such as using free-range chicken instead of capon or different beef cuts—the new formula has sparked social media debate. Specifically, the inclusion of tomato and certain onion preparation methods has drawn criticism from traditionalists.