History

Anolini appear in Parma records from the Renaissance, when court cooks sealed braised meat into coin-sized pasta. The orthodox city filling uses stracotto, beef braised for many hours, worked with breadcrumbs and Parmigiano; toward the Bassa the filling goes cheese-only. Families still argue the point every December, when making anolini together the day before Christmas remains a household rite.

Common allergens: Gluten, Egg, Milk

Make it at home

Yield Serves 6Hands-on 2 hrTotal 8 hrDifficulty Advanced

Ingredients

  • 500g beef chuck in one piece
  • 1 carrot, 1 celery stick, 1 onion
  • 150ml red wine
  • 150g fine breadcrumbs
  • 150g grated Parmigiano Reggiano, plus more to serve
  • 2 eggs
  • Nutmeg, salt, black pepper
  • 400g 00 flour and 4 eggs for the sfoglia
  • 3 litres capon or mixed beef and hen broth

Method

  1. Brown the beef with the vegetables, add wine and a ladle of water, cover and braise at low heat for 6 hours until it collapses; reduce the juices.
  2. Chop the meat finely and work it with its reduced juices, breadcrumbs, Parmigiano, eggs, nutmeg and salt into a firm paste. Rest overnight if you can.
  3. Roll the egg pasta thin, dot with hazelnut-sized filling, fold and cut with a small round anolini stamp, sealing each coin well.
  4. Simmer the anolini in hot broth for 3 to 4 minutes until they float and the pasta is tender.
  5. Serve in deep bowls with plenty of broth and grated Parmigiano over the top.

Tip from the editors. No anolini stamp? A small shot glass cuts workable coins; just press the edges firmly so none open in the broth.

Where to eat anolini in brodo

Anolini in brodo in Parma

Ristorante Cocchi ★ 4.6

Trattoria€€€oltretorrenteSun-Fri 12:15-14:15, 19:15-22:00; Sat closed (Sat-Sun closed in June and July)

Ristorante Cocchi has fed Parma's bourgeoisie since 1925: anolini in brodo, the trio of tortelli and, from September to April, a serious bollito trolley.

Signature: Anolini in brodo, Trio of tortelli, Bolliti, Savarin di riso

Order: Anolini in brodo, then the boiled-meat trolley in winter.

Tip: The bolliti run September to April only. Book a day ahead for Sunday lunch, when Parma families claim most of the two dining rooms.

Viale Antonio Gramsci 16/A, 43126 Parma Book →

Brisla Trattoria ★ 4.4

Trattoria€€centro-storicoTue-Sat 12:30-14:30, 19:30-22:30; Sun-Mon closed

Brisla Trattoria earned a 2026 Bib Gourmand for chef Elia Otgianu's seasonal take on Parma classics: anolini in brodo, leek tortelli and bomba di riso.

Signature: Anolini in brodo, Tortelli di porri e tartufo, Bomba di riso

Order: Anolini in brodo, then the rice bomb with pigeon ragout.

Tip: Book online through their site; the room on Strada Farini is small and the Bib Gourmand listing keeps weekend tables scarce.

Strada Luigi Carlo Farini 41/A, 43121 Parma Book →

Osteria del 36 ★ 4.3

Trattoria€€centro-storicoLunch and dinner Mon-Sat; Sun closed; summer break mid-July to late August

Osteria del 36 traces its name to 1880, when wine here cost 36 cents a litre; chef Francesco Ziveri has run its Emilian kitchen in Parma since 1997.

Signature: Tortelli d'erbetta, Anolini in brodo, Punta di vitello ripiena

Order: Tortelli d'erbetta and the stuffed veal breast.

Tip: It closes from mid-July to around 20 August each summer, so check before an August visit and book for the small wine-lined room.

Strada Aurelio Saffi 26/A, 43121 Parma

Trattoria Il Cortile ★ 4.0

Trattoria€€oltretorrenteTue-Sat 12:30-14:30, 20:00-22:30; Sun-Mon closed

Trattoria Il Cortile serves Parma classics in a vaulted Oltretorrente courtyard room: anolini in brodo, tortelli d'erbetta and slow-braised veal cheek.

Signature: Anolini in brodo, Tortelli d'erbetta, Guancialino di vitello

Order: Anolini in brodo, then the braised veal cheek.

Tip: The Oltretorrente side of the river stays calmer than the Duomo streets at dinner, so this is the easier good table on a Saturday.

Borgo Paglia 3, 43125 Parma Book →

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