Traditional Italian Parma Anolini in Broth Story of the Dish Anolini, known locally as anolén, are one of Parma’s most important filled pastas and a classic Christmas dish. They are small round or scalloped parcels made from two sheets of thin egg pasta. Traditional fillings vary widely, but many historic versions rely on braised meat, Parmigiano Reggiano, breadcrumbs and concentrated cooking juices. This version uses slow-braised beef and its reduced juices to create a deepl

Gramigna alla Salsiccia (Traditional Italian Bologna Pasta with Sausage) Story of the Dish Gramigna alla Salsiccia is one of Bologna’s great everyday pasta dishes. Gramigna is a short, curved tubular pasta that catches small pieces of sausage and sauce in every bite. The dish is direct and deeply Emilian: fresh pork sausage provides most of the flavor, onion gives sweetness, white wine brings acidity, and tomato is used only to support the sausage rather than dominate it. Par

Traditional Italian Parma Herb and Ricotta Tortelli Story of the Dish Tortelli d’Erbetta are one of Parma’s signature fresh pastas. They are strongly associated with the eve of San Giovanni on June 23, when families traditionally gather for dinner under the symbolic dew of Saint John. The filling combines tender leafy greens, usually Swiss chard, with ricotta and Parmigiano Reggiano. The traditional condiment is intentionally simple: butter and Parmigiano. Recipe Information