Visit Borghetto sul Mincio

You cannot say you have visited Borghetto sul Mincio without tasting its famous Valeggio Tortellini, also known as the Love Knot (Nodo d’Amore). This is not just a simple first course: it is a symbol of eternal love that holds a medieval legend and the mastery of local pasta makers in every bite. Legend has it that at the end of the 14th century, Malco, a brave captain of the Visconti troops, fell hopelessly in love with Silvia, a sweet nymph of the Mincio River. Pursued by soldiers who wanted to separate them, the two lovers took refuge in the depths of the river, leaving a golden silk handkerchief tenderly knotted on the bank as a pledge of their eternal love. Since then, the women of Valeggio prepare these tortellini by rolling a dough as thin as silk and as bright as gold, which wraps around a delicate filling of mixed meats. The pasta is then “knotted” just like the handkerchief from the legend, creating a small treasure chest of flavor that guards a love story. Valeggio tortellini are recognized as a Traditional Agri-food Product (P.A.T.) by the Veneto Region, and the original recipe is safeguarded by the Association of Valeggio Restaurateurs. What makes them so special? The paper-thin pasta (about 2-3 mm), strictly hand-rolled, and a delicate filling made only of meats and natural aromas, without cheeses or aged cured meats (unlike Bolognese tortellini).

Recipe for Valeggio Tortellini (Love Knot)

Note: This is a home-style version of the traditional recipe, published by the Pro Loco of Valeggio sul Mincio. The original recipe registered by the Association of Restaurateurs involves even more elaborate times and techniques.

Ingredients (serves about 8):

For the pasta dough:

• 600 g “00” flour
• 5 whole eggs
• Water as needed (about half a glass)

For the filling:

• 150 g beef (stewing cut)
• 100 g pork
• 100 g veal
• 200 g chicken breast (or alternatively 100 g chicken livers)
• 100 g Prosciutto Crudo
• 100 g grated Grana Padano or Parmigiano Reggiano cheese
• 50 g breadcrumbs
• 1 egg yolk
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 sprig of rosemary
• Nutmeg to taste
• Butter
• Extra virgin olive oil
• Salt and pepper
• Half a glass of red wine (optional, traditionally Bardolino)

For the dressing:

• Capon broth (or mixed capon-beef) – traditional version
• Or melted butter and sage leaves – alternative version
• Grated Grana Padano for serving

Instructions:

1. Prepare the filling (to be done the day before or at least 3 hours ahead):

1. Finely chop onion, carrot, and celery to make a soffritto.
2. In a large pan, heat some oil and butter and sauté the soffritto.
3. Add the meats cut into small pieces (beef, pork, veal, chicken) and brown well over medium heat.
4. If using chicken livers, cook them separately in butter and add at the end.
5. Deglaze with red wine (if using) and let it evaporate.
6. Add the rosemary sprig, salt, pepper, and a pinch of nutmeg.
7. Cover and cook over low heat for about 15-20 minutes, stirring often, until the meat is well cooked. If necessary, add a little water or broth.
8. Remove the rosemary and let the meat cool completely.
9. Blend the cooked meat together with the Prosciutto Crudo, egg yolk, Grana Padano, and breadcrumbs until you obtain a firm, homogeneous mixture.
10. Taste and adjust salt, pepper, and nutmeg.
11. Wrap the filling in plastic wrap and let it rest in the fridge until ready to use.

2. Prepare the dough:

1. Arrange the flour in a fountain shape on a work surface and crack the eggs into the center.
2. Start incorporating the eggs into the flour with a fork, then knead with your hands.
3. Add water a little at a time, just enough to obtain a smooth, firm, and elastic ball.
4. Work the dough for at least 10 minutes until it becomes uniform.
5. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.

3. Shape the tortellini:

1. Roll out the dough with a rolling pin (or a pasta machine) until it reaches a thickness of 2-3 mm—it must be extremely thin, almost transparent.
2. Cut the dough into small squares of about 3 cm per side (you can use a serrated pasta cutter for a wavy edge, as tradition dictates).
3. In the center of each square, place a small teaspoon of filling.
4. Fold the square in half to form a triangle, pressing the edges well to seal.
5. Bring the two opposite corners of the triangle towards the center and join them by overlapping them slightly, forming the characteristic “knot.”
6. Arrange the tortellini on a clean, floured cloth, well-spaced, and let them dry for at least 30 minutes (but no more than 2 hours).

4. Cooking and Dressing: Traditional version (in broth):

1. Bring a good capon broth (or mixed capon-beef) to a boil.
2. Submerge the tortellini in the boiling broth and cook for 2-3 minutes (they should rise to the surface and the pasta should be al dente).
3. Serve immediately in a soup bowl with plenty of hot broth and a dusting of Grana Padano.

Alternative version (butter and sage):

1. Cook the tortellini in plenty of boiling salted water for 2-3 minutes.
2. Meanwhile, in a large pan, melt butter with a few fresh sage leaves until the butter turns slightly golden.
3. Drain the tortellini with a slotted spoon and transfer them to the pan with the butter and sage.
4. Toss gently for a minute, plate, and serve with plenty of grated Grana Padano.

Cultural Notes and Tips:

• The paper-thin dough is the secret: it must be rolled much thinner than Emilian tortellini. Expert pasta makers can see their hand through the dough.
• Only meat, no cheese in the filling: unlike Bolognese tortellini (which contain mortadella and parmesan in the filling), Valeggio tortellini have a more delicate and “clean” taste.
• The “knot” shape recalls the knotted handkerchief from the legend and is a symbol of eternal love.
• Purists eat them strictly in broth, even in the middle of summer, but the butter and sage version is equally delicious and lighter.
• In Valeggio, you will find numerous artisan pasta shops where you can buy fresh tortellini to take home: the most famous are Pastificio Remelli and Re del Tortellino.
• Every restaurant in Borghetto and Valeggio has its own personal version: some add creative fillings with vegetables, cheeses, or game. But the true traditional “Love Knot” remains the one with the meat filling.

Preparing Valeggio tortellini requires time, patience, and love—just like the legend that inspired them. But the result will reward you with a dish that encompasses history, tradition, and the authentic flavor of the Veronese territory.