{"id":35539,"date":"2023-01-27T11:38:15","date_gmt":"2023-01-27T10:38:15","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=35539"},"modified":"2025-05-25T18:18:45","modified_gmt":"2025-05-25T16:18:45","slug":"spinach-balanzoni-tortelloni","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/spinach-balanzoni-tortelloni\/","title":{"rendered":"Balanzoni, Bologna’s green tortelloni: history and recipe"},"content":{"rendered":"

“I would like to ask you if you have any information about the history of the Balanzoni recipe, which is now a popular dish in Bolognese restaurants, but, as the Bolognese I am, <\/span>I don’t remember ever having eaten as a child” (signed email).<\/span><\/p>\n

A reader’s email a few months ago inspired me to tell you about the Balanzoni, green pasta dough filled with ricotta, mortadella, and Parmigiano.<\/p>\n

For this, I thank those who read my blog or choose to cook one of my recipes: you motivate me to do my best!<\/span><\/p>\n

Last summer, while planning some Bolognese-flavored recipes for fall, I received an email to which I responded with relief. The consolation rests on my reader’s common sense: <\/span>I am Bolognese, but I don’t remember spinach Balanzoni.<\/span><\/strong><\/p>\n

From this consideration, confirmed by the oldest cookbooks and supported by the memories of some Bolognese people, who are more than forty years old, we can deduce that Balanzoni became part of the Bolognese tradition recently. And they are not related to the Carnival season.<\/span><\/p>\n