The sun-yellow dumplings glide gracefully into the clear chicken broth: Anolini, the Christmas specialty from Parma. You are there a feast. In Emilia-Romagna they are served in brodo, in hot broth. The Parmigiani are not so strict: Anolini can be eaten all year round. Whether you’re melting from the heat or shivering from the cold – the culinary law applies in Parma: Anolini are on the table for special occasions!
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