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)