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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


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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