Tortellini in Brodo di Gallina Vecchia

Tortellini in Brodo di Gallina Vecchia is a traditional pasta dish from the Emilia-Romagna region of Italy, particularly associated with Bologna and Modena. The name translates to “tortellini in broth of old hen,” referencing the key ingredient: a mature laying hen (gallina vecchia) whose rich, gelatinous meat produces a deeply savory broth. The tortellini themselves are small, ring-shaped pasta parcels filled with a classic mixture of ground pork, prosciutto, mortadella, Parmesan cheese, egg, and nutmeg—a filling that distinguishes them from other stuffed pastas.

A great version is defined by the broth: it must be golden, intensely flavored, and slightly thickened by the hen’s natural collagen, never cloudy or greasy. The tortellini should be al dente, with a thin, delicate wrapper that does not overwhelm the filling. The balance of meat, cheese, and spices in the filling is crucial; it should be savory and aromatic without being dry. Chefs often simmer the hen for hours with carrot, celery, onion, and a bouquet garni, then strain the broth twice for clarity.

Regional variations exist within Emilia-Romagna: some use capon instead of hen, while others add a touch of nutmeg to the broth. In Savigno, a small town in the Apennines, the dish is celebrated at the historic restaurant **Amerigo**, as highlighted by creator *Franchino Er Criminale*. There, the tortellini are made by hand daily, and the broth is prepared with local gallina vecchia, yielding a preparation that is both rustic and refined. This attention to tradition and ingredient quality is what elevates a simple soup into an icon of Emilian culinary heritage.