Rome
2.5 - 3 hours
Rome: Pasta & Tiramisu Class with Fine Wine by the Vatican
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
from€35Check dates
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.
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Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Naples
3 hours
Naples Official Pizza Making Class & Tiramisu with wood oven
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
from€29Check dates
Florence
Day trip · 12 hours
From Florence: Siena, San Gimignano, Pisa & Lunch at Winery
Discover the Chianti vineyards and medieval architecture of Siena, San Gimignano, and Pisa on a full-day tour. Depart from Florence and explore...
from€135Check dates
Common allergens: Gluten, Egg, Milk
Make it at home
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
- 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.
- 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.
- Roll the egg pasta thin, dot with hazelnut-sized filling, fold and cut with a small round anolini stamp, sealing each coin well.
- Simmer the anolini in hot broth for 3 to 4 minutes until they float and the pasta is tender.
- 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
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.
OrderAnolini in brodo, then the boiled-meat trolley in winter.
TipThe bolliti run September to April only. Book a day ahead for Sunday lunch, when Parma families claim most of the two dining rooms.
Brisla Trattoria ★ 4.4
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.
OrderAnolini in brodo, then the rice bomb with pigeon ragout.
TipBook online through their site; the room on Strada Farini is small and the Bib Gourmand listing keeps weekend tables scarce.
Osteria del 36 ★ 4.3
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.
OrderTortelli d'erbetta and the stuffed veal breast.
TipIt closes from mid-July to around 20 August each summer, so check before an August visit and book for the small wine-lined room.
Trattoria Il Cortile ★ 4.0
Trattoria Il Cortile serves Parma classics in a vaulted Oltretorrente courtyard room: anolini in brodo, tortelli d'erbetta and slow-braised veal cheek.
OrderAnolini in brodo, then the braised veal cheek.
TipThe Oltretorrente side of the river stays calmer than the Duomo streets at dinner, so this is the easier good table on a Saturday.
More cities are in research. Want anolini in brodo covered somewhere specific? Tell us where you want to eat.