● ANOLINI ● BAVETTE ●

Anolini are a type of stuffed egg pasta originating from the province of Piacenza (in Piacenza dialect “anvëin”) and also widespread in the province of Parma.

There is a variant from the province of Cremona known as “marubini”.

They are a dish with ancient roots, already known and mentioned in 1500, passed down from generation to generation in families.

In the city of Piacenza tradition dictates that on Christmas Eve the family gathers to prepare the Christmas anolini.

The dish is rich and elaborate, like many dishes offered during important holidays, but the combination of ingredients makes it a refined dish.

The Piacenza variant requires excellent broth for cooking, preferably capon.

The base of the filling is a meat stew: in the Piacenza area beef is used, but in ancient times horse and pork were also used.

Once cooked, the meat should be finely minced together with the vegetables from the cooking base, and other ingredients should be added, including grated Grana Padano or Parmigiano Reggiano cheese.

Bavette, also called trenette or linguine, originated in Genoa and have the shape of flattened spaghetti.

They are the long Ligurian pasta par excellence: if Naples has linked its name to that of the most famous shape in the world, Spaghetti, Genoa can boast of their invention.

Created to accompany the traditional pesto, they go very well with all vegetable and fish-based sauces.

Bavette are among the long semolina pasta shapes that are best suited to enhancing the sauce.

Thanks to their flattened section and slightly convex shape, they are perfect for capturing the sauce and restoring all its variety of flavors.

Particularly appetizing even seasoned with a simple curl of butter, Bavette go superbly with Genoese pesto, rich in all the aroma of basil, one of the most important herbs in the Mediterranean gastronomic tradition.

Less common, but very suitable for more delicate sauces, are the Bavettine, which are in every way similar to bavette but smaller in size.

GO TO

● Agnolotti ● Bucatini●Cannelloni●Capellini ●

● Conchiglie rigate●Crespelle ●

●  Farfalle●Fettuccine●Fusilli●Lasagne●Pappardelle●Penne ●

● Pizzoccheri●Ravioli●Rigatoni●Spaghetti●Tagliatelle ●
● Taglierini●Tagliolini●Tortelli●Tortellini ●

BACK TO