Bottone alle erbe amare

**Bottone alle erbe amare** is a traditional Italian pasta dish characterized by its distinctive shape and the use of bitter herbs. The name "bottone" refers to the "button" shape of the pasta, a small, stuffed dumpling typically made from egg-based dough. While specific historical records of its exact origin are localized, the dish is deeply rooted in the culinary traditions of the Emilia-Romagna region, particularly within the area surrounding Rubiera, Italy.

The key ingredients typically include a delicate pasta dough stuffed with a savory filling composed of various bitter wild herbs, such as chicory, radicchio, or dandelion greens, often balanced with ricotta or grated Parmigiano-Reggiano. What distinguishes a great version of this dish is the precise balance between the bitterness of the greens and the richness of the dough, ensuring the herbs remain the focal point without overpowering the palate.

Regional variations of the dish may alter the specific herbs used depending on seasonal availability or local micro-climates. In the town of Rubiera, the dish has gained recognition through local culinary enthusiasts. Specifically, the venue **Osteria del Viandante** has been noted by creators such as *Qui si Taffia* for serving authentic iterations of this specialty. This highlights the dish's status as a staple of local gastronomy, representing a connection to the seasonal foraging traditions of the Italian countryside.