Official Tourist Information Site of the Piacenza local editorial office


Municipal denomination De.Co

The production of stuffed pasta such as the “ANOLINI” of Val d’Arda, which combines the use of cheese to make the filling, instead of meat as it is used in the rest of Piacenza, finds its explanation in the fact that typical of this area is a “cuisine poor in meat” geographically located in the middle between the cities of Piacenza and Parma, seat of the Duchy, both richer realities also from a food point of view.

The geographic location of Fiorenzuola in the center of the plain of Piacenza has also preserved this area from the culinary influences of Lombardy, Liguria and Piedmont found in the cuisine of other municipalities along the Po river or bordering with these regions.


Main dish

(For 4 people)

500 g flour
5 eggs
water as needed

100 g grated stale bread
300 g cheese (one part grana padano and one part stravecchio)
2 eggs
broth for scalding


Filling: with the boiling broth, scald the breadcrumbs, add the cheese (also grated), the eggs, salt and nutmeg. Work the mixture with your hands so that the ingredients are well mixed.

Dough: to prepare the dough, make a well in the flour and add the eggs.
Begin to knead and, if necessary, add water to taste. The dough must be kneaded for a long time and be very elastic, better if left to rest for at least half an hour covered with a cloth.

Roll out the pastry thinly and place on one side of it, many small balls of filling 4-5 cm from each other. Fold the dough so as to cover the filling and cut them out with the appropriate form (a round pastry cutter usually with a wooden handle).

Anolini are cooked fresh, as soon as they are made, or after they have been left to dry in a cool place.

The anolini are cooked for about 4/5 minutes in broth prepared with beef, chicken or capon, pork dosing the quantity in order to obtain a tasty but not greasy broth, clear, savory but with a delicate taste: the classic “brodo di terza”. Classic vegetables should be added: carrot, celery, onion. The broth must boil for at least 2-3 hours.

From the pot they are transferred into the tureen placed at the center of the table and are served in the soup plates still steaming.

For fresh pasta workshops and restaurants, the use of machinery that facilitates the production of the product is permitted, subject to compliance with the ingredients set forth in this specification. Freezing is allowed.

Anolino is round in shape with a smooth or serrated edge. The historical version has a smooth edge because wooden molds the size of “a silver shield of the Duchy” were used at the time of Maria Luigia(XIX century) but also, in more recent times, an upside-down liquor glass.

The meat used for the broth (lesso) is usually consumed as a second course and is accompanied by various sauces, cooked or raw, based on vegetables.

It was customary, especially in the past, to add a little red wine to the broth left in the dish after having tasted the anolini. This practice, so dear to our elders, is called Sürbì ( Bibliographic source: “Mi sum ad Fiurinsôla” – Circolo storico di Fiorenzuola – 1995 ).

Suggested wine
Gutturnio red wine

further information

Piazza del Municipio - Castell'Arquato