David Rosengarten

"Next came a very special version of tortellini in brodo. The tortellini, with a filling that’s one-third mortadella, one-third prosciutto, and one-third pork, are much smaller than usual...and swim, of course, in a beautiful capon-beef broth."

Mia Aimaro Ogden

"Never trust a thin chef, Fabio Biagi will say, before stuffing you with his impeccably executed tortellini in brodo, the tiny, delicate pasta shapes modelled on the tummy button of Venus."

Italo Treno

"Opened from the 1930s, Ristorante Biagi is famous for their tiny tortellini of the unique and indisputable fragrance, prepared following the traditions most rigorously."

Maria Alessandra Tioli

"A cult plate, among other dishes, are the tiny tortellini, prepared according to the oldest tradition, cooked in a broth. They have received hundreds of praises and awards, but the one that makes them proudest might be the "Tortellino d'ORO" awarded in 1972 by a commission lead by Alessandro Cervellati."

2night

"One of the most famous places in the city to discover the ancient family traditions and the celebrated dishes of Emilia-Romagna, among which stand out the small tortellini served in the capon broth."

La Repubblica

"The precious tortellini from the Biagi restaurant."

Enrico De Dona

"The best tortellino in brodo of Bologna is certainly a very delicate issue and I wouldn't wish to conclude that topic in just a few lines. I will limit myself to saying that at the moment Biagi remains at the top of my provisional and personal ranking."