The Company

Tortellini Bolognesi was taken over in 1975 by Giancarlo Bottoloni and Graziella Bocchini. The two immediately placed attention in the careful selection of raw materials, preferring local ones, and a great interest in customers.

Together with their daughter Cristina and her husband Stefano, the company has developed dual productions: the manufactoring of fresh food in the laboratory on Via Maratta and the production of the frozen food line, of interest to restaurants, in the laboratory on Via I Maggio.

The focus is always on the quality of the final product given by careful selection of raw materials, such as locally produced ricotta, pasteurized eggs.

In 2024 Cristina and Stefano's daughters, Sara and Stefania, began to contribute in the company's activities: Tortellini Bolognesi is a family business.

The company has also enjoyed great success in the restaurant business over time. Numerous local restaurants have chosen fresh pasta produced by Tortellini Bolognesi.

Ravioli with tuna

Passatelli

Green Tagliatelle

Gnocchi of granma

Girasoli cuttlefish and peas