Flavors · Bologna

Tortellini in brodo

Small rings of egg pasta filled with pork, ham, mortadella and cheese, served in a meat broth. The filling recipe is registered in Bologna, and the dish is traditional at year-end celebrations.

Traditional dish from Bologna, Emília-Romanha

Also known as: tortellini, tortellino, tortellini bolognesi

Updated November 2026

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Tortellini in brodo — Bologna, Italy — Tortellini in brodo

Tortellini in brodo — Bologna, Italy

Tortellini are small squares of very thin fresh egg pasta, filled and hand-folded into a ring shape. The traditional filling includes pork loin, prosciutto, mortadella, Parmigiano Reggiano, egg and nutmeg. They are cooked and served in a meat broth, usually made from capon or beef and chicken.

In 1974, the filling recipe was deposited with the city’s Chamber of Commerce by the Dotta Confraternita del Tortellino and the Accademia Italiana della Cucina to fix the version considered traditional.

The tortellino’s shape inspires legends. The best-known one says a tavern keeper, spying Venus through a keyhole, reproduced the goddess’s navel in the pasta. The story, told in local verses and jokes, also fuels an old rivalry with Modena, the neighboring town that claims the dish.

In Bolognese homes, tortellini are made by hand, often within the family, and they appear mainly at Christmas lunch. There are also tortellini served with cream, but the broth is considered the classic form.

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Where it comes from

Bologna , Emília-Romanha
The filling recipe was deposited in 1974 with the Bologna Chamber of Commerce by the Dotta Confraternita del Tortellino and the Accademia Italiana della Cucina.

Ingredients

Dough: flour and eggs; filling: pork loin, prosciutto, mortadella, Parmigiano Reggiano, egg and nutmeg; broth: capon or beef and chicken meat broth.

How it is eaten

In a deep plate, with the broth very hot, as a first course; grated cheese at the table.

When it is eaten

Especially at Christmas and year-end celebrations, but served year-round.

Your questions

Questions about Tortellini in brodo

What goes in the tortellini filling?

In the traditional Bologna recipe: pork loin, prosciutto, mortadella, Parmigiano Reggiano, egg and nutmeg.

How are tortellini served in Bologna?

The classic form is in meat broth, very hot, as a first course.

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