One of the most typical pasta dishes from Bologna is called tortellini in brodo, referring to tiny parcels of meat-filled pasta served in a golden capon broth, sometimes with the addition of grated Parmigiano Reggiano cheese. The official recipe requires the dough to be made from eggs and flour, and the filling to be made from pork loin, prosciutto, mortadella, Parmigiano Reggiano, eggs, and nutmeg.

Cooking in a broth additionally boosts the flavor of this ultimate comfort food, which, due to the time-consuming preparation process used to be a dish reserved for festive occasions such as Christmas. Today, freshly made tortellini are a standard part of the gastronomic offer of Bologna, and the locals prefer to enjoy those extraordinary flavors in a simple bowl of soup rather than veiling it in heavy, creamy sauces.