{"id":231345,"date":"2026-01-11T14:48:00","date_gmt":"2026-01-11T13:48:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/recipe-the-tortellini-from-valeggio\/"},"modified":"2026-02-06T15:14:54","modified_gmt":"2026-02-06T14:14:54","slug":"recipe-the-tortellini-from-valeggio","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/recipe-the-tortellini-from-valeggio\/","title":{"rendered":"Recipe: The Tortellini from Valeggio"},"content":{"rendered":"

Thin, elegant, handmade one by one: Tortellini from<\/strong> Valeggio sul Mincio<\/strong><\/a>, also known as Nodo d’Amore (Love Knot)<\/em> or, in dialect, agnolin,<\/em> are the masterpiece of Valeggio’s culinary tradition. More than just stuffed pasta, they are the gastronomic symbol of a village that has managed to transform a legend of love into a shared identity, recognised far beyond the borders of the territory.<\/p>\n

A legend that becomes a recipe<\/h3>\n

The origins of Tortellini di Valeggio are rooted in the evocative legend of Nodo d’Amore (Love Knot)<\/strong>, set at the end of the 14th century and narrated by master goldsmith Alberto Zucchetta. The story tells of the impossible love between the nymph Silvia and Captain Malco during the reign of Gian Galeazzo Visconti.<\/p>\n

Hindered and hunted, the two lovers chose to take refuge in the waters of the Mincio River, leaving a knotted golden silk handkerchief on the shore as an eternal pledge of their love. It was this gesture that inspired the sfogline (pasta makers) of Valeggio, who began to reproduce this delicate knot with pasta, creating by hand, one by one, the tortellini that still tell this timeless story today.<\/p>\n

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The star dish of Valeggiano cuisine<\/h3>\n

Tortellini di Valeggio are made with a very thin, almost transparent pasta dough that encloses a delicate filling of braised meats: beef, pork, veal and chicken, flavoured with aromatic herbs and a pinch of nutmeg.<\/p>\n

They are traditionally served in two ways: dry, with melted butter and sage, or in hot broth, especially on festive occasions. It is a dish that cannot be missing from the table on special occasions, prepared with slow and precise gestures, handed down from generation to generation.<\/p>\n

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Ingredients<\/h4>\n

For the pastry<\/strong><\/em><\/p>\n

500 g plain flour
\n5 whole eggs + 1 egg yolk
\nSalt<\/p>\n

For the filling<\/strong><\/em><\/p>\n

150 g beef stew
\n50 g pork
\n50 g veal pulp
\n25 g chicken giblets
\negg<\/p>\n

For the dressing<\/strong><\/em><\/p>\n

golden browned butter
\nsage
\nnutmeg<\/p>\n

Preparation<\/h3>\n

The meat is slowly braised in butter with saut\u00e9ed celery, carrot and onion, flavoured with aromatic herbs and white wine. Once cooked, it is finely minced and left to cool, then mixed with eggs and nutmeg to obtain a soft and harmonious filling.<\/p>\n

The dough, made by mixing flour and eggs, is rolled out very thinly and cut into small squares. A small amount of filling is placed in the centre of each square, the dough is folded and sealed, creating the characteristic shape of the tortellino, which resembles a knotted handkerchief. After drying briefly, the tortellini are cooked for a few minutes and seasoned according to tradition.<\/p>\n

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A knot that ties together history, taste and community<\/h3>\n

Tortellini di Valeggio are not only an iconic dish, but also the story of a community that has managed to intertwine legend, craftsmanship and gastronomic culture. Each knot contains a love story, each sheet of pasta tells of the patience of the hands that work it. A symbol of identity that continues, even today, to unite past and present on the Valeggio table.<\/p>\n<\/div>\n

\n

Enjoy your meal!
\nMain image: Ph. Michael Bichel<\/em>
\nIn collaboration with: Comune di Valeggio sul Mincio \/Associazione Pro Loco Valeggio sul Mincio
\nARV Associazione Ristoratori Valeggio\/APATV Associazione Pastifici Artigiani e Territorio Valeggio<\/em><\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Discover Tortellini from Valeggio sul Mincio, the Nodo d’Amore (Love Knot): legend, artisan tradition and the village’s signature recipe.<\/p>\n","protected":false},"author":1,"featured_media":373185,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[164859],"village-conntection":[50457],"class_list":["post-231345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","tag-traditional-dish","village-conntection-borghetto-sul-mincio-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=231345"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231345\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/373185"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=231345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=231345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=231345"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=231345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}