The Passatelli are one of the soups (the term with which Bologna is the first dishes, dry or in broth that they are) most appreciated and perhaps less known of Bolognese cuisine.
Typically winter dishes are popular in various variants and denominations also in the rest of the Emilia Romagna region, in the Marche and in Umbria, in that which was the territory of the former Vatican State. The most used variant in traditional cuisine in Bologna is certainly the classic one in broth, in winter and rarely in summer the dry variant.
We raccomend pairing with our Bio Chicken Broth and Parmigiano Reggiano Cheese DOP (30 months)
Cooking & Info
Cook in salted, boiling water for 3|4 min
Storage - Keep refrigerated between 0 and 4 degrees celsius
3|4 days days shelf life | After Delivery consume within 3|4 days
Allergy Advice - for allergens, see the ingredients in bold
Ingredients - egg, grated bread (flour), Parmigiano Reggiano DOP, Nutmeg, Pepper
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