Home
Anolini with Parmigiano Reggiano PDO - Fresh Egg Pasta - Filled - Artisanal

Anolini with Parmigiano Reggiano PDO - Fresh Egg Pasta - Filled - Artisanal

Anolini al Parmigiano Reggiano PDO are a traditional delicacy from Parma, made with fresh egg pasta rolled by hand and filled with artisanal fillings. Filled with high-quality Parmigiano Reggiano, they are perfect for enjoying in broth or with rich sauces. A historic and festive dish, symbol of true Emilian cuisine.

Shelf Life: Approximately 2 weeks; in the freezer at -18°C within 6 Months of the date of purchase

€13,09

ONLY FOR ORDERS WITH US DESTINATIONS

Customs duties and charges, will be determined by the US Government Authorities and will be paid by the final recipient.

Format 250 gr.

Quantity

The anolini they are a typical product of Parma.

It is a fresh pasta, strictly rolled by hand, from which small buttons are cut and then filled in various ways. The sauces with which they are served also vary: in broth, with tomato sauce, or with cream.

This pasta has ancient origins: it was first prepared by the chef Bartolomeo Scappi in 1500 for kings and popes. Anolini were so successful that Maria Luigia, Duchess of Parma and Piacenza, said: "Only to King Anolino does the Duchess bow." This is why anolini, especially in broth, are considered a festive dish (in Parma they are also eaten hot on August 15) and a Sunday dish: every Rezdora in Parma has her own recipe, although the best ones are always those made by one's mother or grandmother.

The traditional recipe calls for anolini cooked in a good meat broth. The secret to making an excellent broth is to use beef rump and brisket, a capon or hen, preferably free-range, a marrowbone, a large onion, a carrot, a tomato, two stalks of celery, and salt. The anolini with Parmigiano Reggiano are also perfect for a vegetarian recipe, so serve them with a good vegetable broth.

However, you can give free rein to your imagination, seasoning them with various sauces or simply with extra virgin olive oil or butter and a generous sprinkling of Parmigiano Reggiano.

Appearance: cylindrical shape
Color: light straw yellow paste
Aroma: dried fruit and hay
Flavor: intense, structured and slightly spicy
Density: semi-hard paste