Most times, the pasta dough is rolled out and then cut to create individual pasta noodles, and the pasta is wrapped around the filling and placed in boiling water to make tortellini.
The region of Emilia-Romagna is famous for its cheese production. Parmesan and buffalo mozzarella are made from the milk of local cows in Northern Italy which graze free-range in the nearby mountains. Parmesan especially is left to age for at least a year. Traditionally, animals like cows and pigs are also raised in Southern Italy, and the meat is sold throughout the country, especially to the North which has more factories.
Pistachos are grown in Sicily, an island in Southern Italy, and are found in many desserts and pasta dishes. Although the North and South of Italy have many cultural differences, they are united through common ingredients, even if they use them in different ways.
