Another gastronomic treasure among the many present in the Parma area is Anolino, or as it is called in the dialect Anolén.
From the hands of the housewives comes to life a small disc color of the sun (consisting mainly of fresh egg pasta, enriched with a filling of breadcrumbs, nutmeg, extra-mature parmesan cheese, eggs, stew sauce and red wine), made with the special mold of boxwood and smooth edge, which cooked in a broth of beef and capon becomes a true symbol of Parmesan identity, accompanying and preparing the tables parmesan cheese mainly during the Christmas holidays.
A steaming holster of anolini is enough to feel the taste of the festivities. It is in fact between the dinner of the eve and the day of Christmas (and often and willingly also the following days!) that the Galegjànt (floats), as they are nicely called by the old Pramzàn dal sas (the real Parmigiani DOC to be clear), fill the dishes before and the bellies and the spirit after, the diners.
Many people erroneously call them cappelletti, because the “Caplètt” or “Caplàtt” (as our cousins from beyond Enza say and write), are from Reggio Emilia but also widespread in the rest of Emilia-Romagna.
Anolén is Parmesan cheese. Now all you have to do is enter one of the many incredible gastronomies and trattorias in the city centre and order a nice dish of Anolén!