Small 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.
Oval pasta from Piacenza, similar to ravioli usually with meat stuffing, often made from a stew, well reduced and sieved, or with meat, breadcrumbs, eggs and grated cheese. In Emilia-Romagna the same dish is called anolini.
A dialect name for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A sof curd cheese made with cow's milk which has a rich buttery paste and a brine washed rind with lionger affinage. It is made in the Valle d'Aosta in north western Italy. Affinage may be up to 3 months, at which point it may be known as Salmistra.
