Broth & Sauces
Perfectly paired with our fresh Emilia-Romagna pasta.
Broth is serious business.
You should know that our grandmothers made broth even in the middle of summer. They simply couldn’t wait for the colder months. That’s why, for us, broth isn’t just food—it’s part of who we are.
Here in Emilia-Romagna, it’s tradition to have a bowl of broth-based pasta every Sunday at lunch and always keep a stash in the fridge. And when it comes to the holidays—Christmas, Santo Stefano, New Year’s, Easter—tortellini in brodo is a must.
Broth isn’t just a side dish; it’s the star alongside stuffed pasta. That’s why we make it with the finest cuts of meat, fresh vegetables, spices, and natural flavorings—each family adding its own personal touch.
And because we use only the highest quality ingredients, nothing goes to waste. The boiled meat from the broth is traditionally served with salsa verde, giardiniera, or preserved shallots—or, if there are leftovers, it’s turned into meatballs or sautéed with tomatoes for another delicious dish.
Broth is serious business.
You should know that our grandmothers made broth even in the middle of summer. They simply couldn’t wait for the colder months. That’s why, for us, broth isn’t just food—it’s part of who we are.
Here in Emilia-Romagna, it’s tradition to have a bowl of broth-based pasta every Sunday at lunch and always keep a stash in the fridge. And when it comes to the holidays—Christmas, Santo Stefano, New Year’s, Easter—tortellini in brodo is a must.
Broth isn’t just a side dish; it’s the star alongside stuffed pasta. That’s why we make it with the finest cuts of meat, fresh vegetables, spices, and natural flavorings—each family adding its own personal touch.
And because we use only the highest quality ingredients, nothing goes to waste. The boiled meat from the broth is traditionally served with salsa verde, giardiniera, or preserved shallots—or, if there are leftovers, it’s turned into meatballs or sautéed with tomatoes for another delicious dish.
Our Signature Broths
In Emilia-Romagna, every household has its own broth recipe—no two are the same, even from one doorstep to the next.
Our broths are born from family tradition and a passion for finding the perfect flavors to complement the fresh pasta we craft. Take our meat broth, for example—we enrich it with tomato, cloves, and Parmigiano Reggiano rind, ingredients that some may leave out but we believe make all the difference.
We offer three varieties:
- Meat broth
- Capon broth (strictly for the holidays)
- Vegetable broth
Choose your favorite on its own or pair it with tortellini, cappelletti, or passatelli for an authentic experience.
And here’s something important: our broths are pasteurized and bottled in glass, preserving their aromas and flavors for longer. Just keep them in the fridge and open a bottle whenever you’re ready to enjoy them with our fresh pasta.
How We Make Our Capon Broth at the Pastificio
We’d love to share how we prepare what we consider the ultimate holiday broth:
- We start by placing meat, bones, and capon in a pot, covering them with cold water.
- We add carrot, celery, onion, Parmigiano Reggiano rind, and Cervia salt for depth of flavor.
- Once it reaches a boil, we lower the heat and let it simmer for about two hours, skimming off any impurities during the first 30 minutes.
- We then strain the broth, adjust the seasoning, and let it cool.
- After cooling in a covered container in the fridge for several hours, we remove the fat to achieve a clear, rich broth.
Now it’s ready to bring warmth and tradition to your holiday table.
Our Signature Broths
In Emilia-Romagna, every household has its own broth recipe—no two are the same, even from one doorstep to the next.
Our broths are born from family tradition and a passion for finding the perfect flavors to complement the fresh pasta we craft. Take our meat broth, for example—we enrich it with tomato, cloves, and Parmigiano Reggiano rind, ingredients that some may leave out but we believe make all the difference.
We offer three varieties:
- Meat broth
- Capon broth (strictly for the holidays)
- Vegetable broth
Choose your favorite on its own or pair it with tortellini, cappelletti, or passatelli for an authentic experience.
And here’s something important: our broths are pasteurized and bottled in glass, preserving their aromas and flavors for longer. Just keep them in the fridge and open a bottle whenever you’re ready to enjoy them with our fresh pasta.
How We Make Our Capon Broth at the Pastificio
We’d love to share how we prepare what we consider the ultimate holiday broth:
- We start by placing meat, bones, and capon in a pot, covering them with cold water.
- We add carrot, celery, onion, Parmigiano Reggiano rind, and Cervia salt for depth of flavor.
- Once it reaches a boil, we lower the heat and let it simmer for about two hours, skimming off any impurities during the first 30 minutes.
- We then strain the broth, adjust the seasoning, and let it cool.
- After cooling in a covered container in the fridge for several hours, we remove the fat to achieve a clear, rich broth.
Now it’s ready to bring warmth and tradition to your holiday table.
Broth is serious business.
At Italiqa, we don’t just make broth—we also craft the perfect sauces to elevate a plate of cappelletti or ravioli:
- Ragù alla Bolognese
- Parmigiano Reggiano Cream
Rich, velvety, and utterly irresistible, their aroma alone is enough to make your mouth water. Imagine our slow-cooked ragù or creamy Parmigiano sauce enveloping fresh, porous pasta, coming together in a perfect harmony of flavors that delights with every bite.
How We Make Our Ragù and Parmigiano Reggiano Cream
We keep it simple: we follow tradition and select only the finest ingredients.
How We Make Our Ragù alla Bolognese:
- We finely chop celery, carrot, and onion, then gently sauté them in extra virgin olive oil.
- We add a carefully selected mix of ground pork, beef, and veal, letting it brown before deglazing with red wine.
- We season with salt, pepper, spices, and tomato purée.
- We let it simmer for at least 3 hours, allowing the flavors to develop beautifully.
How We Make Our Parmigiano Reggiano Cream
- We gently heat whole milk and cream.
- We add freshly grated, 24-month aged Parmigiano Reggiano.
- We blend everything until we achieve a silky, rich, and velvety cream.
Choose your favorite pasta shape, pair it with our broth or sauce, and turn any lunch or dinner into a true Emilia-Romagna experience.
Our Traditional Sauces
At Italiqa, we don’t just make broth—we also craft the perfect sauces to elevate a plate of cappelletti or ravioli:
- Ragù alla Bolognese
- Parmigiano Reggiano Cream
Rich, velvety, and utterly irresistible, their aroma alone is enough to make your mouth water. Imagine our slow-cooked ragù or creamy Parmigiano sauce enveloping fresh, porous pasta, coming together in a perfect harmony of flavors that delights with every bite.
How We Make Our Ragù and Parmigiano Reggiano Cream
We keep it simple: we follow tradition and select only the finest ingredients.
How We Make Our Ragù alla Bolognese:
- We finely chop celery, carrot, and onion, then gently sauté them in extra virgin olive oil.
- We add a carefully selected mix of ground pork, beef, and veal, letting it brown before deglazing with red wine.
- We season with salt, pepper, spices, and tomato purée.
- We let it simmer for at least 3 hours, allowing the flavors to develop beautifully.
How We Make Our Parmigiano Reggiano Cream
- We gently heat whole milk and cream.
- We add freshly grated, 24-month aged Parmigiano Reggiano.
- We blend everything until we achieve a silky, rich, and velvety cream.
Choose your favorite pasta shape, pair it with our broth or sauce, and turn any lunch or dinner into a true Emilia-Romagna experience.
