Not as well-known as the more famous tortellini, Zuppa Imperiale is a traditional dish of Bologna’s food culture that should be rediscovered.
This iconic soup is made with eggs, grated Parmesan, flour (some people use semolina) and melted butter, flavored with nutmeg, salt and pepper. This soup is cooked twice. It first goes in the oven to obtain a kind of cake that is cut into small cubes. The cubes are then cooked for a few minutes in a meat broth usually prepared with beef, chicken, veal tongue, salt, celery, carrot and onion. The soup is served hot with a spoonful of Parmigiano-Reggiano cheese sprinkled on top. Traditionally prepared during winter holidays or for Sunday lunch with family, it’s hard to find this dish in Bologna restaurants, but you can buy the baked cake in some traditional bakeries and then prepare it at home.