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.

Where to eat Anolini in brodo in Parma

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

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

    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.

    DetailsBookDirections

  • Brisla Trattoria

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

    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.

    DetailsBookDirections

  • Osteria del 36

    Order Tortelli d'erbetta and the stuffed veal breast.

    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.

    DetailsBook a tableDirections

  • Trattoria Il Cortile

    Order Anolini in brodo, then the braised veal cheek.

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

    DetailsBookDirections

Book food experiences in Parma

Tasting and Biking Parma★ 5.0 (239)

Viator · 4 h

Tasting and Biking Parma

Enjoy a easy bike tour to visit a Parmigiano Reggiano cheesefactory and see all production chain, to know the secrets of this great cheese and the huge storage with th...

fromEUR 90 Check dates

See all 242 food experiences in Parma

Make it at home

Serves Serves 68 hrAdvanced

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.

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

Common allergens: Gluten, Egg, Milk.