Bevilacqua Tortellone Festival

The tortellone, king of the summer table

Every July, the hamlet of Bevilacqua, in the Municipality of Crevalcore (Province of Bologna, Emilia-Romagna), transforms into the capital of one of the symbolic dishes of Padan peasant cuisine: tortellone. The Tortellone Festival is one of the longest-running and most beloved gastronomic festivals in the Bolognese lowlands, an event that for over thirty years has filled summer evenings with the aromas of fresh pasta, ragù, and conviviality.

A story that began in 1989

The festival was born in 1989 when the revived Bevilacqua Sports Association was looking for a way to cover its expenses. The directors traveled to Friuli and, in just two days, dismantled and brought home a structure measuring 28 by 6 meters, salvaged after the Friuli earthquake. To christen the festival, it was unanimously decided to highlight a typical, humble local dish: thus the Tortellone Festival was born. Since 1992, volunteers from the recreational group joined, and over time the structure has expanded to comfortably accommodate up to 800 diners per evening.

The link with San Giacomo

The event has always been associated with the patronal feast of San Giacomo, celebrated on July 25th: the festival takes place around this anniversary, intertwining the gastronomic tradition with the religious and community traditions of the town. It is the time when Bevilacqua, a small village halfway between Cento and Crevalcore, gathers around the table.

What to eat

The absolute star is tortellone, offered in many variations ranging from traditional recipes to more refined interpretations:

• Pumpkin tortelloni with ragù, radicchio and walnuts, ricotta and spinach
• Tortelloni with pecorino cheese and caramelized onion, gorgonzola and radicchio, and the famous Estensi tortelloni
• The tortelloni trio for those who want to taste more flavors, as well as tortellini and penne alla boscaiola

Alongside the first courses, there are traditional second courses — mixed grill, scaloppina with truffle, chicken cutlet, roast veal, mixed fried fish, and the inevitable fried frogs — with side dishes of French fries and grilled vegetables. To finish, homemade desserts: ciambella, torta di tagliatelle, mascarpone, zuppa inglese, and sorbet.

The atmosphere

The Tortellone Festival is a popular celebration in the truest sense: diners eat outdoors under the PalaSagre, managed entirely by association volunteers, in a village atmosphere where food is an excuse to get together. The evenings are accompanied by music and entertainment, following a tradition dear to Emilian festivals. The success of the summer edition has also led to an autumn version, the Autumn Tortellone Festival, held in October.