Soup Pasta

In traditional cooking in Bologna and the Emilia Romagna region in general, ‘minestra in brodo’ (broth with pasta) is a dish linked with celebrations. The meat broth is already carefully made, home-made pasta elaborately prepared using rich ingredients is then added.

Tortellino is the King of filled pasta. We propose it in the traditional recipe, registered at Chamber of Commerce in Bologna, which includes: pork loin, mortadella, prosciutto, parmigiano reggiano and eggs, all mixed and sealed in a egg-rich “sfoglia” (egg-pasta sheet), folded in the traditional "belly-button" shape, which is famous throughout the world.

What [...]
In traditional cooking in Bologna and the Emilia Romagna region in general, ‘minestra in brodo’ (broth with pasta) is a dish linked with celebrations. The meat broth is already carefully made, home-made pasta elaborately prepared using rich ingredients is then added.

Tortellino is the King of filled pasta. We propose it in the traditional recipe, registered at Chamber of Commerce in Bologna, which includes: pork loin, mortadella, prosciutto, parmigiano reggiano and eggs, all mixed and sealed in a egg-rich “sfoglia” (egg-pasta sheet), folded in the traditional "belly-button" shape, which is famous throughout the world.

What about Passatelli or Imperial Soup? These tasty products may be consumed either in their broth or drained and dressed with other condiments.
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