Anolini (or anvein) are speciality of Piacenza and Parma, although known all over the north. Stuffed usually with braised beef and grana padano or parmigiano. Pretty much the same thing over the border in Lombardy is called marubini or marubén.
Anolini in brodo is an obsessive classic of Emilia-Romagna cooking (we once saw a recipe for it that was six pages long). The broth is all-important, made either from capon or a brodo di quarta of four meats (chicken, beef, steer beef and pork rib); the meat used for the stock is served as a separate meal.
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