Hand-rolled pasta stuffed with aged Parmigiano-Reggiano, bread crumbs scalded with boiling broth, eggs, salt and grated nutmeg. Their flavour is enhanced if they are cooked and served in a special broth, called “the third” that is made with 3 different types of meat (beef, capon, pork). They are crescent-shaped or round, but as often happens in the modern manufacture of products from a famous and very ancient tradition, there is a lot of controversy about the true shape of the anolini of Parma, as well as about the ingredients in the filling and over the type of broth that must be used for the cooking. Anolini differ from Cappelletti as their filling does not contain meat.