Strands of pasta made from breadcrumbs, eggs, and grated cheese, traditionally served in a hot meat broth.
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The golden broth is clarified to perfection, reflecting the restaurant's 40-year legacy of serving Bologna's elite and students alike in a room filled with celebrity photos.
📍 Via delle Belle Arti, 17/a, 40126 Bologna BO, Italy · View on Maps
The use of Mora Romagnola pork fat in the mixture adds an unparalleled silkiness that elevates the humble breadcrumb base to fine-dining levels of complexity.
📍 Via Santa Caterina, 51, 40123 Bologna BO, Italy · View on Maps
The broth is made from 'Gallina di Polverara', providing a gamey complexity and deep amber color that defines the true Appennino mountain style.
📍 Via Luigi Serra, 9/b, 40129 Bologna BO, Italy · View on Maps
The texture of the passatelli is exceptionally firm, avoiding the common pitfall of becoming mushy in the hot liquid, served in a modern communal laboratory setting.
📍 Via Castiglione, 5/b, 40124 Bologna BO, Italy · View on Maps
The ratio of breadcrumbs to cheese is calibrated for a melt-in-the-mouth experience that still retains a distinct bite, as featured on national culinary competitions.
📍 Via San Felice, 50/a, 40122 Bologna BO, Italy · View on Maps