WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| anolini
Language: Italian
Description: Small, 2 cm (1") or so across, oval or round pasta envelopes similar to ravioli, folded into a half moon shape and with a frilled edge. In Emilia-Romagna they usually have a rich meat stuffing, often made from a stew, well reduced and sieved. In Lombardy they are made with chicken, breadcrumbs, eggs, spices and grated cheese and served in chicken broth. In Piacenza the same pasta is called anvein.
Pronounced: ah-noh-LEE-nee
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Parma in Emilia-Romagna
Also known as: anolen, agnolini, anvein, caplett, marubei, marubini
See places: Italian food and cuisine, Emilia-Romagna, Parma
See foods and dishes: agnolotti, pasta, ravioli, tortellini
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