Tortellini In Brodo appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Tortellini in brodo · Bologna
Tortellini in brodo is Bologna's Christmas-and-Sunday pasta: tiny egg-yolk parcels stuffed with mortadella, prosciutto di Parma, pork loin and Parmigiano Reggiano, served floating in a clear capon and beef brodo.
The tortellino reached its modern form in the 16th-century kitchens of the Emilian nobility, with Bologna and Modena both claiming origin. The legend places it at a Castelfranco Emilia tavern, where an innkeeper modelled the pasta on a noblewoman's navel. The Confraternita del Tortellino deposited the legal recipe with the Camera di Commercio of Bologna on 7 December 1974: pork loin, prosciutto di Parma, mortadella, Parmigiano Reggiano, egg and nutmeg, hand-folded into 5g parcels and served only in capon brodo. Trattoria Anna Maria, Diana and Tamburini serve the canonical version.
Where to eat in Bologna:
- Trattoria Anna Maria
- Diana
- Tamburini
- Trattoria Meloncello
- All'Osteria Bottega