Directly from Parma:
- Anolini with Parmigiano Reggiano, handmade stuffed fresh egg pastapackaged in modified atmosphere, weight 250 gr
The pasta dough, prepared with pasteurized whole eggs and rolled following the best tradition of Emilian fresh pasta, contains a heart of Parmigiano Reggiano PDO and meat broth. A traditional recipe of Parma, typically prepared in the winter period and for holidays.Curiosity:
The term "anolino" comes from the Latin word “anulus”, that indicates the ring. This stuffed type of pasta was born in the XII century; the earliest records can be found in the manuscripts of friar Salimbene De Adam from Parma. However, it was only in 1500 that anolini began to be served to nobles and popes. The story goes that Ferdinand, duke of Parma, an enthusiast of traditions and typical cuisine, used to cook the delicious dish by himself; similarly, it seems that the "King Anolino" was always present on the tables at the court of Marie Louise, archduchess of Parma and Piacenza.