(stuffed Italian pasta)

“Anolini” are a type of filled pasta native to northern Italy (Piacenza and Parma). There is a variant of the province to Cremona known as “marubini” It is a dish with ancient roots, is already known in XIV century , passed from mother to daughter. Tradition has it that during the Christmas Eve our families gather for the production of Anolini Christmas – is a very popular dish during the Christmas holidays. In Piacenza area is baked in very good capon broth but it tastes good even in beef broth. In “Parma” are also called “salvagenti (lifebuoy)” In some areas, the filling is just bread crumbs, salt, nutmeg, and eggs mixed with Parmigiano-Reggiano.

anolini-in-brodo

Raviolini in brodo