Balanzoni: Bologna’s Best-Kept Pasta Secret

In Bologna, I learned that the best culinary discoveries often start with a simple question to the waiter. No menu, no decision stress – just ask: “What's the chef's recommendation for today?” That’s exactly what I asked at Osteria Broccaindosso, a charming trattoria in the heart of Bologna. It's the kind of place where the tables are close together, the wine is generously poured from a jug and the menu is more of a formality.

A plate of balanzoni landed in front of me. It was a stuffed pasta in a green jacket, with a creamy filling of ricotta and mortadella. I had never heard of it.

The waiter explained that balanzoni is a typical Bolognese dish named after Dottor Balanzone, a well-known character from the Commedia dell'Arte. Do you want to learn more about this unique and irresistible pasta? In this blog, I'll tell you all about its origins, who Dottor Balanzone was, and how to make the perfect stuffed pasta at home.

Are you ready to bring a taste of Bologna to your table?

What is the Commedia dell'Arte?

The Commedia dell’Arte was a popular form of Italian street theatre that emerged in the 16th century. Much like Flemish folk theatre or comedic farces, travelling actors in colourful costumes would entertain audiences with recognisable characters and plenty of social satire. Each character had their own mask, voice and behaviour, from the clever servant to the stingy farmer, the naive daughter or the conceited doctor.

Dottor Balanzone

Dottor Balanzone is the archetypal eloquent Bolognese professor – somewhat self-important and always ready to share his opinion, whether asked or not. He wears a black mask and a long robe and speaks in flowery phrases. His character is a playful nod to Bologna’s famous university, the pride of the city.

From character to pasta

A unique character deserves a unique pasta. Balanzoni was originally made during Carnival as a festive alternative to everyday tortellini. The green dough, coloured with spinach, and the rich ricotta, Parmesan and mortadella filling made it a luxurious treat.

Today, you’ll find balanzoni on the menus of traditional osterias all year round. Some versions add a pinch of nutmeg or lemon zest for extra depth.

Mortadella: the taste of Bologna.

Although mortadella is often mistaken for an industrial product, it’s anything but. This substantial, tender sausage can be traced back to the Roman era. In the 12th century, the recipe was officially recorded by Bologna's butchers' guild, who were the ones responsible for its preservation and dissemination.

Good mortadella is made from lean pork, seasoned with spices and mixed with small cubes of fat. The big sausage is slowly cooked at a low temperature while hanging in an oven. The result? A soft-textured sausage with a light pink colour and pearly white pieces of fat. Since 1998, Mortadella di Bologna has carried the IGP label.

With or without pistachios? In Bologna, they prefer the original version without pistachios. However, the IGP label allows both.

Stuffed pasta: Tips from the Pros

Stuffed pasta is a joy to make, but some precision is required. These tips will help you succeed:

For the dough base, use 100 g of flour and one egg per person. Add 20 g of semolina for extra firmness.
Roll the dough out as thinly as possible using the second-thinnest setting on your pasta machine.
Make sure the filling is dry: drain the ricotta well and avoid wet ingredients.
Work quickly, placing small mounds of filling with enough space between them. Cover with a second sheet and press well. Make sure there are no air bubbles.
Cut and seal using a ravioli cutter or knife, pressing the edges firmly together.
Cook briefly: Three to four minutes is enough. Scoop out with a slotted spoon.
Less is more: serve with a light tomato sauce, melted butter and sage or a simple broth and Parmesan.

Recipe: Balanzoni

It's time to bring a taste of Bologna to your plate! Let's start cooking!

Ingredients (serves 4):

For the green dough:

200 g type 00 flour 
100 g semolina
100 g of cooked, finely chopped spinach (well drained)
2 eggs
pinch of salt

For the filling:

150 g drained ricotta
100 g of mortadella
50 g Parmesan cheese
Zest of 1/4 lemon
Pinch of nutmeg
Salt and pepper to taste

Step 1. The dough:

Mix the flour, semolina and salt together on a work surface. Make a well in the centre, add the eggs and spinach, then knead everything together to form a smooth dough. Cover in plastic wrap and leave it to rest for 30 minutes. 
Step 2. The filling:

Mix all the ingredients together to form a smooth mixture. Chill. 
Step 3. Shape the pasta:

Roll the dough out thinly with a pasta machine or rolling pin. Place small mounds of filling on one sheet, moisten the edges and cover with a second sheet. Press and cut in the shape of ravioli. 
Step 4. Cook:

Boil the balanzoni in salted water for 3–4 minutes until they float. Scoop out gently. 
Step 5. Serve:

Serve with melted butter and crispy sage. Finish with Parmesan cheese and a twist of pepper.

Finish your meal in style with my panna cotta recipe with amarena cherries. It's velvety smooth, fresh, sweet and totally Italian!

Balanzoni: Bologna’s Best-Kept Pasta Secret

For the green dough:

For the filling:

Step 1. The dough:

Step 2. The filling:

Step 3. Shape the pasta:

Step 4. Cook:

Step 5. Serve:

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