Simply eat - the pleasure column: Anolini are on the table in Italy on special occasions: what makes the dumplings so special

The sun-yellow dumplings glide gracefully into the clear chicken broth: Anolini, the Christmas specialty from Parma.

Simply eat - the pleasure column: Anolini are on the table in Italy on special occasions: what makes the dumplings so special

The sun-yellow dumplings glide gracefully into the clear chicken broth: Anolini, the Christmas specialty from Parma. You are there a feast. In Emilia-Romagna they are served in brodo, in hot broth. The Parmigiani are not so strict: Anolini can be eaten all year round. Whether you're melting from the heat or shivering from the cold - the culinary law applies in Parma: Anolini are on the table for special occasions!

Access to all STERN PLUS content and articles from the print magazine

ad-free

Already registered?

NEXT NEWS