Bolognese eggy bread-and-parmesan dumplings extruded through a passatelli press into simmering capon broth, finished with fresh parmesan. The lighter Emilian alternative to tortellini in brodo.
Passatelli are an Emilian creation born of thrift: a way to use stale bread and parmesan rind, extruded into broth instead of made into pasta. The dish dates to the 16th century, with documented Bolognese and Romagnolo versions. The dish appears at every traditional Christmas and Easter table in Emilia-Romagna alongside tortellini in brodo, and stays on every Bologna trattoria menu as the colder-season first course. Trattoria Anna Maria and Sfoglia Rina plate the canonical Bolognese version.
4 editor picks for Passatelli in brodo in Bologna, ranked by editorial score. All Bologna signature dishes · Passatelli in brodo across every city.
All'Osteria Bottega ★ 4.7
saragozza · Via Santa Caterina 51, 40123 Bologna BO
All'Osteria Bottega in Bologna's Saragozza is the Daniele Minarelli and Valeria Tonelli room, a tiny dining hall running the canonical Emilian carte.
Trattoria Anna Maria ★ 4.6
universita · Via delle Belle Arti 17/A, 40126 Bologna BO
Trattoria Anna Maria in Bologna near Via Zamboni is the city's most-photographed sfoglia trattoria, run by Anna Maria Monari since 1985 with hand-rolled.
Sfoglia Rina ★ 4.5
centro-storico · Via Castiglione 5/B, 40124 Bologna BO
Sfoglia Rina in Bologna's Centro Storico is the 1963-founded sfoglina counter run by the Faccioli family, with hand-rolled pasta sold by weight.
Ristorante Diana ★ 4.5
piazza-maggiore · Via dell'Indipendenza 24, 40121 Bologna BO
Ristorante Diana on Via dell'Indipendenza in Bologna is the 1909-founded room running the canonical Bolognese carte and the famous Sunday carrello dei.