Small golden cubes of baked semolina, egg and parmigiano floating in a clear capon brodo. The lighter, weeknight Bolognese broth, distinct from tortellini in brodo.

Zuppa Imperiale is a quintessentially Bolognese first course, served at family Sunday lunches across Emilia from the 19th century onward. The egg-and-semolina batter is baked in a flat tin to a soft cake, cooled, and cut into 1cm cubes that hold their shape in the broth. It is the home-cooking counterpart to the more elaborate tortellini in brodo, and remains on the menus of traditional trattorias such as Trattoria Anna Maria, Trattoria Battibecco and Diana.

3 editor picks for Zuppa Imperiale in Bologna, ranked by editorial score. All Bologna signature dishes · Zuppa Imperiale across every city.