Tortellini in Brodo (Italy)


One of Bologna's most typical pasta dishes is called tortellini in brodo and refers to small meat-filled packets of pasta served in a golden capon broth, sometimes with the addition of grated Parmigiano Reggiano cheese. The official recipe calls for the dough to be made from eggs and flour, and the filling to be made from pork loin, prosciutto, mortadella, Parmigiano Reggiano, eggs, and coconut.

Cooking in a broth also enhances the flavor of this supremely comfort food, a dish reserved for festive occasions like Christmas due to the time-consuming preparation process. Today, freshly made tortellini are a standard part of Bologna's gastronomic offering, and locals prefer to live off these extraordinary delicacies in a simple bowl of soup rather than cover them with heavy, creamy sauces.

ENJOY YOUR MEAL

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