A week or so ago my friend Anna mentioned a trip she took to Bologna at the beginning of 2020. And as always she took some incredible photos of city and, being it was Bologna and Italy, of the food. And of course that included a primi that is synonymous with that magical city: Tortellini.
This brought to mind a weekend jaunt in December 2010 with our friends Carol Ann and Craig to celebrate Carol Ann’s birthday and an evening stroll through the Quadrilatero steps away from Piazza Maggiore.
We ate in several great restaurants and being Bologna had tortellini as both a primi and surprisingly a sweet. I wrote about the history of the pasta and the pasta rica on our return to Rome that December:
If there is one pasta that is associated with Bologna it’s tortellini – those little crescent shaped packages filled with meat, cheese or vegetables. There appears to be some dispute as to whither the dish originated in Bologna or Modena but chances are you’ll see them on the menu in most towns in Emilia. Often they are served in broth, dressed with cream or ladled with a meaty ragu.
However those wily Bolognese don’t just think of tortellini as a primi – take for instance this tempting plate in the picture. You really wouldn’t want to smother these in hot broth, cream or ragu. Chances are that would turn them into a gloppy mess of .. chocolate.
These incredibly rich white chocolate confections are the work of the people at Drogheria Gilberto on Via Drapperie; a sweet shop nestled among butchers and bakers and, believe it or not, candle makers…
View original post 205 more words