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tOur-tlen - LA SFOGLIA TIRA

Our events

January 25th-26th, 2015 and February 2nd

tOur-tlen - LA SFOGLIA TIRA

tOur-tlen - LA SFOGLIA TIRA

The finest and tastiest competition in the world that sees chefs from the Tour-tlen association cross their wooden spoons with their colleagues from Consorzio Modena a Tavola to find out not only who makes the best tortellini - the famous pasta which both areas claim to have created - but also the best lasagna and tortelloni.

Modena and Bologna's rolling pin challenge

27 chefs working on 400 kg of pasta in total took part in the event! The winners, and therefore the best traditional tortellini, reinterpreted tortellini, tortelloni and lasagna, were chosen by a jury of specialists presided over by “gastronaut” Davide Paolini as well as a people’s jury of over 250 people. The initial part of the competition was held at Palazzo Re Enzo on 25th and 26th January. 16 chefs from the tOur-tlen association took part. The competition was judged by a people’s jury - 200 people have dined in the amazing setting of the Sala del Podestà in Palazzo Re Enzo where they savoured an entrée of Felsineo Mortadella and bread from Forno Calzolari, two samples of traditional tortellini, reinterpreted tortellini, reinterpreted tortelloni and traditional lasagnas, dessert provided by Gino Fabbri and Gabriele Spinelli. The dishes were paired with wine from the Bologna hills. The jury then voted for the best dishes of the evening.

Modena and Bologna's rolling pin challenge

And the winner is…

And the winner is…

The finalists - 4 chefs from Bologna and 4 from Modena (2 traditional tortellini, 2 reinterpreted tortellini, 2 tortelloni and 2 lasagnas) - competed on February 2nd, 2016 in the Salone del Podestà at Palazzo Re Enzo. 150 people and the jury of experts attended. Lucia Antonelli from Taverna del Cacciatore proved once again to be the queen of traditional tortellini with her beef and chicken broth tortellini. The prize for the best reinterpreted tortellini was also awarded to Bologna, and more precisely to Francesco Carboni from Acqua Pazza restaurant for his skate and anchovies, butter and truffle, broccoli florets and sauce tortellini. The best tortelloni were instead from Modena - ricotta and chard tortelli with crunchy chard stems by Carlo Gozzi from L’Incontro - while the best lasagna was Ma?...gna, made by Emilio (Ninni) Barbieri from Strada Facendo.

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