literally, ‘in broth’, one of the two main ways of serving pasta, especially (but not exclusively) fresh egg pasta. In contrast, pasta asciutta, or ‘dry pasta’ is served with a sauce. The term is also used to distinguish minestre in brodo (q.v) (i.e. soups) or from other kinds of ‘dry’ minestre (i.e., pasta or rice dishes). Perhaps the most famous dish of this type is tortellini in brodo, the iconic dish from Emilia-Romagna.