Typical dish of Bologna
Tortellini in broth
Small parcels of egg pasta, folded with artisanal precision and filled with a rich mixture of meats and Parmigiano Reggiano. Served immersed in a clear, fragrant capon or beef broth, tortellini release a warm, comforting balance of savoriness, softness, and delicacy. Each spoonful alternates the silky broth with the tender texture of the thin pasta. It is the quintessential first course of festive Bolognese tables, especially during winter and Christmas meals.
Season: Autunno-Inverno€12–18
Why it matters
In Bologna, tortellini in broth are much more than a recipe: they are a family ritual and a symbol of local identity. Preparing them by hand, often together with others, represents continuity between generations and the city’s devotion to its cuisine. During the holidays, especially at Christmas, no traditional Bolognese table is complete without a steaming tureen of tortellini.
Origin story
The origins of tortellini date back to medieval Emilia and are surrounded by legends, including the famous one that attributes their shape to the navel of Venus. Over time the recipe became codified mainly between Bologna and Modena, with a filling of mixed meats, prosciutto crudo, and Parmigiano Reggiano. The version served in broth has remained the most classic and celebratory preparation, also enshrined in the local gastronomic tradition.
Typical ingredients
pasta all’uovoprosciutto crudolombo di maialeParmigiano Reggianobrodo di cappone o manzo
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