T’s May 19 Travel issue is taking readers on a delicious journey through Italy’s pasta culture, exploring the rich culinary traditions, regional variations, and complex history of the country’s beloved national symbol. In a special feature dedicated to pasta, Dawn Davis delves into Piedmont’s agnolotti del plin, offering readers a tantalizing taste of this delectable dish. To complement this mouthwatering exploration, here is a list of seven other stuffed pastas and where to find them.
1. ANOLINI
Originating from Emilia-Romagna, anolini are round or crescent-shaped pasta filled with slow-cooked meat, Parmesan, and bread crumbs. While closely associated with Parma, these delectable delights can also be found in Piacenza, just 40 miles northwest. At Osteria del Trentino in Piacenza, hundreds of anolini are lovingly prepared every other day, featuring a filling of stracotto – beef braised in wine until tender and flavorful. These tiny pasta parcels are cooked in a golden broth made from beef, veal, and chicken, creating a truly unforgettable dining experience.
2. CAPPELLACCI
Also hailing from Emilia-Romagna, cappellacci are hat-shaped pasta filled with pumpkin and Parmesan. The name “cappellacci” is a playful nod to the pasta’s resemblance to a farmer’s straw hat, with a round, folded form that is both charming and delicious. These delightful pasta pockets are a must-try for any pasta enthusiast looking to explore the diverse and delightful world of Italian stuffed pastas.
As readers embark on this culinary journey through Italy’s pasta paradise, they are sure to discover a world of flavors, textures, and traditions that will leave them craving more. Whether savoring anolini in Parma or indulging in cappellacci in Emilia-Romagna, each bite tells a story of Italy’s rich culinary heritage and the passion that goes into creating these beloved dishes. So pack your bags, grab your fork, and get ready to experience the magic of Italian pasta like never before. Buon appetito!
