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Piadina Romagnola I.G.P. is a traditional kind of bread typical of Emilia Romagna, made
of corn flour, water, lard, salt.
The typical colour of Piadina is white-ivory, and you can choose between:
Piadina Romagnola, solid, crispy with diameter from 15 to 25 cm, thickness from 4 to 8 mm.
Piadina Romagnola Rimini style, soft and fluffy, diameter from 23 to 30 cm, thickness 0,3 cm.
It is usually filled with cheese, vegetables and cold cuts but you can also enjoy it with
chocolate cream or jam.
From: Piadina Romagnola style-guide
With or without broth, with tomato sauce or olive oil, "Anolini" is an exclusive word only used in Parma (a city in the North of Italy famous worldwide for its production of ham and Parmigiano Reggiano cheese). Anolini is the typical filled home made pasta that the rest of Italy call cappelletti, tortellini, ravioli, agnolotti.
Our anolini should be 2,8 cm diameter: the traditional filling recipe contains Parmigiano Reggiano
cheese (24-36 months old), breadcrumbs, egg yolk, a bit of nutmeg, beef stew.
In Fidenza and in the countrysides surrounding Parma, the traditional filling receip of anolini doesn’t have beef in it. In fact, what really matters is what's inside: only the real «rezdore» (a dialect name for Parmesan grandmothers housewives) know all secrets to make the perfect anolini.
In Parma, they are also called «floats» because they seem to float on broth. Local tradition also suggests to mix broth with Lambrusco (regional red wine) to «celebrate» the end of the meal.
From: turismo.comune.parma.it - www.taccuinistorici.it
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