Anolino is a traditional pasta dish that originates from the Emilia-Romagna region in Italy. It is a type of stuffed pasta, similar to tortellini or ravioli, but with a unique shape. Anolino is typically made by folding a square piece of pasta dough into a triangle and then sealing the edges to create a small, triangular pocket. The filling usually consists of a mixture of meat, cheese, and herbs.

Anolino can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma. In Bologna, you can find this delicious pasta dish at Trattoria Anna Maria, a renowned restaurant that has been serving traditional Bolognese cuisine for decades. Another place to try Anolino is Osteria Francescana in Modena, a three-Michelin-starred restaurant known for its innovative take on Italian cuisine.

To make Anolino at home, you will need pasta dough, which can be made by combining flour, eggs, and a pinch of salt. For the filling, you can use a mixture of ground beef, Parmigiano-Reggiano cheese, breadcrumbs, parsley, and nutmeg. Once the pasta dough is rolled out, cut it into squares and place a small amount of filling in the center of each square. Fold the dough into a triangle, seal the edges, and cook the Anolino in boiling salted water until they float to the surface.

Anolino has been recognized with the PAT (Traditional Agri-Food Products) recognition, which highlights its traditional and cultural significance. The specifications for Anolino include using specific ingredients, such as locally sourced meat and cheese, and following traditional preparation methods. This recognition ensures the authenticity and quality of the dish.

– “Anolini alla Piacentina” – Emilia Romagna Turismo (
– “Anolini” – Prodotti Tipici (