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