These small shaped pasta filled with meat are a signature product of Emilia-Romagna. The recipe cals for mixing veal and pork as a stuffing to make the “tortelletti” and at the Chamber of Commerce of Modena, there is a document relating to the preparation of the stuffed tortellini Modena that defines what can and can not be used and what cannot. It specifies that the use of breadcrumbs is banned while there is an obligation in the use of Parmigiano Reggiano 18 months, ham, mortadella PGI and other meats.