A filled pasta traditionally prepared in Parma and other neighboring cities. The filling is generally made with bread crumbs soaked in a very dense meat gravy, to which egg and grated cheese are added. They are cooked and served in a strong beef broth or consomm√©. In Italy, this ancient dish has many variations. Parma and Piacenza are the principal cities where anolini are made, and are sometimes called “anvein.”

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