Anolini

Anolini is a variety of meat-filled pasta from the Italian region of Emilia-Romagna, whose origin is disputed between the cities of Parma and Piacenza. The version from Piacenza - locally called anvëin - is slightly smaller and crescent-shaped, while anolén, how they call it in Parma, is round-shaped, with serrated edges.

The meat filling usually consists of braised beef or pork enriched with Grana Padano, breadcrumbs, nutmeg, salt, and pepper. Traditionally, anolini are served cooked in meat broth, preferably the one made in terza, meaning with three types of meat: beef, capon, and pork.

Although purists claim that the only proper way to enjoy anelini is in brodo, nowadays many recipes exist: anolini fritti are served fried, while the summer version, anolini estivi, is prepared with tomatoes, mozzarella, and fresh basil leaves.