Small round pasta parcels filled with a long-braised beef and Parmigiano paste, served drowning in capon or mixed-meat broth. Parma's Christmas dish and its winter answer to every question.
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.
4 editor picks for Anolini in brodo in Parma, ranked by editorial score. All Parma signature dishes · Anolini in brodo across every city.
Ristorante Cocchi ★ 4.6
oltretorrente · Viale Antonio Gramsci 16/A, 43126 Parma
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.
Brisla Trattoria ★ 4.4
centro-storico · Strada Luigi Carlo Farini 41/A, 43121 Parma
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.
Osteria del 36 ★ 4.3
centro-storico · Strada Aurelio Saffi 26/A, 43121 Parma
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.
Trattoria Il Cortile ★ 4.0
oltretorrente · Borgo Paglia 3, 43125 Parma
Trattoria Il Cortile serves Parma classics in a vaulted Oltretorrente courtyard room: anolini in brodo, tortelli d'erbetta and slow-braised veal cheek.