Tortellini in meat broth are a popular and traditional recipe from Emilia Romagna. They are a first course very appreciated especially in winter, when the harsh climate favors the choice of hot and steaming dishes, from soups to broths. But they are also a great classic of the Christmas period, served mainly in capon broth
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The meat broth is one of the basic preparations of Italian Cuisine, a fundamental preparation in the kitchen, essential for numerous first courses, risottos and meat dishes. Every respectable grandmother, mother or family keeps the secret for the perfect broth, always ready to use to prepare many winter dishes: Ravioli, Cappelletti, Tortellini, Passatelli or Risotto. The
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