The difference
Marubini vs Anolini
Two small stuffed pastas of the Po plain, both served in broth, separated by city. Marubini belong to Cremona and steep in a tre brodi of beef, chicken, and salame. Anolini are the Parma and Piacenza version, built on a long-braised stracotto. Same idea, a filled parcel floated in rich meat broth, kept apart by their hometowns.
Marubini
- Family
- Stuffed
- Size
- not yet measured
- Surface
- Smooth
- Cook
- n/a
Wants: Broth, Butter and parmesan, Butter and sage
Anolini
- Family
- Stuffed
- Size
- 20 to 40 mm across
- Surface
- Smooth
- Cook
- n/a
Wants: Broth, Ragu, Butter and parmesan
Keep exploring
See the full profiles for Marubini and Anolini, or compare more shapes.
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From the Almanac
Updates from Pasta Almanac, when there is something worth sharing.