Verified in Bologna.
Passatelli in brodo is a signature dish of Italy; we have verified places to eat it in Bologna. Bolognese eggy bread-and-parmesan dumplings extruded through a passatelli press into simmering capon broth, finished with fresh parmesan. Start with where to eat Passatelli in brodo in Bologna.
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.
Where to eat in Bologna:
Where to eat Passatelli in brodo in Bologna: the editor picks
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