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Passatelli in brodo
(Passatelli in Broth)
Passatelli in brodo is a specialty dish of the Emilia-Romagna region in Italy, consisting of a meat broth filled with dumplings made from cheese, bread, and eggs. This hearty soup belongs to the cucina povera (cuisine of the poor), when people used to invent new dishes with what little ingredients they had at the time.
It is recommended to pair the soup with a simple red wine such as Sangiovese.
WHERE TO EAT The best Passatelli in brodo in the world (according to food experts)
1
Recommended by Saporie.com and 3 other food critics.
"Magnificent passatelli in brodo."
2
Recommended by Sanford D'Amato and 2 other food critics.
"The stunner for me was Passatelli in Brodo: a rustic pasta/dumpling made from leftover bread, Parmigiano Reggiano and a few eggs to bind it together, lightly poached and served in a rich stock. As with a lot of Italian food, its simplicity belied its greatness."
3
Recommended by Michelle Dunner and 1 other food critic.
"It was fantastic."
4
Recommended by Martin Yarnit
"Passatelli were memorable in a deeply flavoured chicken broth."
5
Recommended by Raffaella Zammit
Amazing food especially the passatelli
