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Homemade tortellini in a rich chicken broth is a classic dish in brodo, often served around the Christmas holidays. The top cooks say capon makes the best.

brodo brustolà (brodo abbrustolito): 'toasted broth' made with onions, flour, butter and an egg and stale bread or toast; a speciality of Friulian cucina povera

brodo di manzo: beef bouillon.

brodo di quarta: made with four meats (usually chicken, beef, steer beef and pork rib)

Friuli-Venezia Giulia

Soups & Stews (Minestra)

Text © Dana Facaros & Michael Pauls

Image by Dèsirèe Tonus