Typical dish of Bologna
Passatelli in broth
Passatelli in broth appear as short, irregular pale golden strands, pressed directly into the boiling broth. On the nose they release the intense aroma of Parmigiano Reggiano and nutmeg, while on the palate they are soft yet slightly rustic thanks to the breadcrumbs. The hot broth envelops them gently, creating a balance between savoriness and homey comfort. It is the quintessential first course of family tables, especially during Sunday lunches and festive meals.
Season: Autunno-Inverno€8–14
Why it matters
In Bologna and throughout Emilia-Romagna, passatelli represent home cooking: simple, ingenious, and deeply tied to rural tradition. They were born from the art of turning humble ingredients into a richly flavorful dish. For many people from Bologna, they immediately evoke grandmothers’ kitchens and the warmth of family lunch.
Origin story
The origins of passatelli likely date back to between the 18th and 19th centuries in the countryside between Romagna and Emilia. They were prepared with stale bread, eggs, and cheese, ingredients always available in rural households. Over time the recipe became codified in regional gastronomic tradition, turning into a classic served in meat broths during winter and festive occasions.
Typical ingredients
pangrattatouovaParmigiano Reggianonoce moscatabrodo di carne
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