Ranked by TableJourney editorial score.
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 in Bologna's Saragozza is the Daniele Minarelli and Valeria Tonelli room, a tiny dining hall running the canonical Emilian carte.
OrderTortellini in brodo, tagliatelle al ragu, the salumi board of Bonfatti mortadella.
TipBook three weeks ahead by phone; the room seats 28 and the lunch service has the easiest tables.
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.
OrderTagliatelle al ragu, tortellini in brodo, lasagne verdi, gnocco fritto.
TipBook a week ahead for dinner. Lunch is calmer and the sfogline still hand-roll pasta in the window between services.
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.
OrderTagliatelle al ragu, tortelloni burro e salvia, the Wednesday-only lasagne verdi.
TipThe dine-in room takes walk-ins until 14:00; for take-away pasta, the queue thins after 11:30.
Ristorante Diana on Via dell'Indipendenza in Bologna has run the canonical Bolognese carte since 1909: tortellini in brodo and the carrello dei bolliti.
OrderTortellini in brodo, lasagne verdi, the carrello dei bolliti on Sunday lunch.
TipBook a fortnight ahead for Sunday lunch; the carrello dei bolliti runs only on Sunday and Wednesday lunches.
Passatelli in brodo makes more sense with someone from Bologna explaining it. These are the classes and tours we have checked, with booking links.
Day trip · 10 hours
Do not miss this one-of-a-kind tour. In one day, you will visit the best production Italy can offer: a prosciutto factory, a Parmigiano Reggiano dairy producer, and a ...
Guided tour · 2 hours
Indulge in Italy’s food capital! Choose our deep-dive 3-hour feast for locals' favorites, or our punchy 2-hour express tour for iconic bites and wine. Savor pasta, age...
2 hours
Enjoy a fun pasta cooking class in a local home with a certified home cook. Learn local recipes and taste everything you make with some delicious wine.