Ignazio’s Chicken Marsala and Tortellini with Pesto Sauce

When I read Daniela’s article on The Support of Il Volo about the porticoes of Bologna being nominated for recognition by UNESCO, I remembered that I did series on Cooking Il Volo Style and with Ignazio’s recipe I spoke about the Portico of San Luca. So, I decided to share this series with you again.
Today we will make Ignazio’s own recipe for Chicken Marsala. We actually have a video of him making it. But let’s start in Bologna where Ignazio was born. I decided to include a recipe from the Emilia-Romagna region.
Originally I made Gnocchi but in Daniela’s article Ignazio said on Sunday morning walks, with the family, in the center, under the portico there was lady who made fresh pasta and he said they would buy Tortellini from her. So, Tortellini it is!
Let’s begin with some history of Bologna where Ignazio was born and some history from Marsala where Ignazio moved to at the age of 10. Let’s start with Bologna.
Bologna is a city in northern Italy that is about a one hour drive north from Florence. Over the centuries, Bologna has acquired many nicknames: “La Grassa” (the fat) refers to its cuisine, in which the most famous specialties are prepared using rich meats (especially pork), egg pasta and dairy products, such as butter and Parmesan cheese.
To discover Bologna, we need to step back in time to the 6th century BC when it was known by the Etruscans as Felsina. It was one of the most important settlements in the Po Valley. Bologna has numerous archaeological remnants of an early civilization.
Eventually, Bologna fell to the Romans, a colony was set up and it was renamed Bononia. Its strategic position on the ancient Via Emilia road gave it a certain prestige in the area. During the Roman occupation of Bononia it is believed that as many as 20,000 people lived there.
When the Roman Empire declined in the 5th century AD, so too did the city. The city was sacked and variously groups such as the Goths, the Huns, the Lombards and the Visigoths occupied it. Bologna’s fortunes declined but, it managed to slowly regain its former political and economic stability.
During the 17th and 18th centuries, the city expanded and extended beyond the confines of its defensive wall. It was in the mid-18th century that the Portico of San Luca was built. The Emilia-Romagna region of Italy is known for its porticos. In all the cities the shops are covered by porticos so you can shop in any weather. Entire blocks are covered by porticos. The most famous being the Portico of San Luca. The history is quite long but briefly, the portico was built to protect the painting of the Virgin Mary and Jesus (which is believed to have been painted by St. Luke) as it is processed from the Basilica of San Luca on the top of the mountain to the Basilica of St. Peters in the city center. The Portico was built to protect the painting from the rain. This procession happens every May. The San Luca portico is the longest covered walkway in the world.
Let’s turn to Marsala where Ignazio moved to when he was 10 years old.
Marsala is a town located in the Province of Trapani in the westernmost part of Sicily.  It is built on the ruins of the ancient Carthaginian city of Lilybaeum, and within its territory is the archaeological site of the island of Mozia, an ancient Phoenician town. (Mozia is a small island, formerly known as Motia and San Pantaleo in the Trapani province, in Sicily. It lies in the Stagnone Lagoon and is generally included as a part of the commune of Marsala.)
The Carthaginian army set out to conquer Selinunte in 409 BC and landed and camped near the site of the later Lilybaeum. In 397 BC when the Phoenician colony of Mozia on the southwestern coast of Sicily was invaded and destroyed by the Syracusan tyrant Dionysius I, the survivors founded a town on the mainland nearby, the site of modern-day Marsala, which they called by a Punic name meaning “Town that Looks on Libya.”

The First Punic Wars began here when the Punic army landed at Lilybaion in 265–264 BC, then marched across Sicily to Messina.
Many armies invaded but, with the arrival of Arabic Berbers at the nearby Granitola mount the rebirth of the town started. The town was renamed Marsala. The modern name, Marsala, likely derived from the Arabic (marsā llāh) “God’s Harbor.”
Since the end of the 11th century, the area has been conquered by NormanAngevin and Aragonese troops. During this time, Marsala became wealthy, primarily through trade. However the blocking up of the harbor of Punta Alga, decreed by Emperor Charles V to stop Saracen forays, brought an end to this period of prosperity.
The development of Marsala wine at the end of the 18th century, headed by English merchant John Woodhouse, from Liverpool, who exported the fortified wine, triggered an economic expansion in Marsala. Other English and Sicilian businessmen followed his example, and it was in fact one of these men, Joseph Whitaker, who began excavating and piecing together the history of Marsala.
On 11 May 1860, Giuseppe Garibaldi landed at Marsala, beginning the process of Italian unification.
On 11 May 1943, in the lead-up to the World War II, the Allies invaded Sicily, and an Allied bombardment of the town permanently damaged its Baroque center and claimed many victims.
The history of Bologna and Marsala are long and rich and, it would take too long to talk about here. Take the time to look it up. It’s interesting!
Now to the recipe. The first recipe today is Tortellini with Pesto Sauce and I’m going to make this very easy for you.
Tortellini is a ring-shaped Italian pasta stuffed with cheese or meat that is most traditionally served in broth. For our recipe we are using Pesto Sauce but, many people make it with tomato sauce. It can also be made with a tomato sauce with mushrooms or meat. Tortellini originates from the Emilia-Romagna region of Italy, and it is particularly associated with Bologna. (Just a note Pesto Sauce has pine nuts in it so, if you are allergic to nuts or tree nuts perhaps you shouldn’t eat this.)

Tortellini with Pesto Sauce

  • Tortellini – there are different kinds of Tortellini. The most common is stuffed with cheese
  • Pesto Sauce in a Jar (Pesto Sauce has pine nuts in it so, if you are allergic to nuts or tree nuts perhaps you shouldn’t eat this.)
  • Salt
Boil the water for the pasta. Add a handful of salt to the water. This will prevent the Tortellini from sticking together. When the water boils, throw in the Tortellini and follow the cooking instruction on the package.
For Pesto Sauce just open the jar and add it to the pasta. It is not necessary to heat. The hot pasta will heat it.

Now to Ignazio’s Chicken Marsala!

It’s easy to make Ignazio’s chicken.
The ingredients are:
  • Chicken Cutlets (not too thinly sliced)
  • Marsala Wine
  • Flour
  • Olive Oil
  • Salt
  • Just a pinch of Cinnamon
In a frying pan add olive oil, salt, Marsala Wine (be careful when you add the wine because it is alcohol and it could flare up) and a pinch of cinnamon. Keep the flame low until the Marsala is in the pan. Then slowly raise the flame but not too high. Dredge the cutlets in the flour and shake them off so you don’t have an excess of flour. When the liquid in the pan starts to bubble carefully, add the cutlets to the pan (you’ll see in the video when Ignazio added the cutlets, the liquid splashed back). Judge for yourself when it is done. Chicken cooks quickly.
Quick, easy, wonderful dinner! Don’t forget the wine. You can drink red or white wine with Tortellini and Chicken Marsala. In Sicily they drink De Bartoli wine from the De Bartoli Winery in Marsala. (I don’t know if we are related even though I know some members of my family went to Marsala in 1800 – 1850). For me it’s always Montepulciano d’Abruzzo wine. What can I say? My mother’s family is from Abruzzo!

By the way, I know Ignazio is Vegan but, I think he would be happy if we tried his recipe which he made for the guys when they lived in LA.

Buon appetito!

Credit to owners of all photos and videos.

26 thoughts on “COOKING IL VOLO STYLE by SUSAN”

  1. Thanks for the history lesson Susan, very interesting. I know Igna is the one who enjoys cooking but Gianluca loves making desserts with his mom.
    In the clip Ignazio uses a so called “cooking wine”. Please don’t, use a Marsala good enough to drink. I don’t think he was old enough to buy wine yet so maybe he improvised with what was available. Now, I always use a pinch of cinnamon when I make this dish. It really adds to the flavor. Thank you Igna for that information. It’s our little secret.

  2. Thank you. What a lovely interruption to the long covid days we are having to endure. I shall cook it for my grandchildren and tell them about Bologna and Marsala which I have visited. We watched the Giro go up to the chapel of San Luca!

  3. Again, what can I say but thank you. Since I have been to Italy including Sicily this was delightful. I have seen the video of Ignazio cooking and just love to watch it as he is so busy experiencing life. He has such a drive to see, be and do. The energy just radiates off of him.

  4. Susan, thank you for histories of Bologna and Marsala and for reposting Ignazio’s recipe and cooking demo. I had seen the video clip previously but I so enjoyed watching it again.

  5. First I listen to that video on repeat some times and just sit back, eyes closed and listen to him. I had seen him cooking this before but not seen article, thank you. I really could listen to him read or sing the phone book, his voice is so beautiful.

  6. What a educational article. Thank you so much. I watched the video of Ignazio cooking that chicken recipe and I’m going to try it. Mine won’t taste the same because I’ll use a kosher wine. I’m tempted to make tortellini from scratch. Ignazio is such an inspiration because he excels at whatever he does. I love his speaking voice as well as his singing. Thanks again for this interesting article. Have a great week.

  7. Thank you for the history of both cities.. It was a good refresher, since I don’t remember that much from my college Ancient history classes. Makes me want to review the history.
    I copied Ignazio’s recipe and will certainly try it, as soon as I can find the Marsala wine. Thank you for these interesting articles and the variety of themes. These all help us to understand and get to know the guys and their lives better, while we wait for concerts to begin again sometime in the unknown future. This, and the CDs, help the waiting. Grazie !

  8. Thank you great article. My mothers maiden name was Trapani. Can u send your articles to my email. So I can keep them

  9. Thank you so much for the article. It is so special, because I live on Mercer Island – not much history or ruins, etc. The first inhabitants were native American Indians – and then just nature – no real human history that we know of. I so enjoy articles about Ignacio. I find his voice just hypnotizing! – It’s gorgeous. My daughter has become a vegan – It is so difficult to cook for vegans! Anyway, thanks so much for your articles – so interesting. Dena Pitchfork, Mercer Island, Washington U.S.A.

  10. Thank you very very much for this extraordinary history!!!
    You make my days better Susan with all this information about my idol
    Ignazio ❤️💯❤️💯❤️

  11. Thank you Pat and Susan for the cooking lesson and also the history of Bologna and Marsala. It is very interesting!

  12. Ciao! This is one of my favorite videos of ignazio cooking! Yes, got a chuckle out of the cooking marsala wine 😉!

    Several meet and greets ago, I told ignazio of my secret ingredient to add to his marsala. I mixed about 1 to 2 parts cocoa to the flour and cinnamon mixture. I told him this and he laughed.

    At the next meet and greet, I told him, “don’t forget the cocoa!” He smiled and think he remembered me! 😃 I believe these were consecutive concerts, but can’t remember which ones! Lol

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