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meat-filled pasta discs, served in broth

Marubini (or marubéen in dialect) in brodo has been the favourite pasta dish in Cremona since the 1500s, and where in 2003 the official, wonderfully fussy recipe has been formally adopted and prepared on holidays and special occasions. Pasta circles are filled with a mix of finely marinated, roasted and minced beef, pork and veal, onions, carrots, celery, red wine, Grana Padana, eggs, breadcrumbs and nutmeg.

The broth is a mix of chicken, pork and beef, all cooked separately with cloves and vegetables, then strained and combined together.

Text © Dana Facaros and Michael Pauls

Images by: John Strangis