Anolini is a specialty of the province of Piacenza, where it is called “Anvëin” in the local dialect. A very old recipe, the earliest mention in the historical record appears around 1500. According to the Piacenza recipe, the pasta is filled with stewed meats and cooked in broth, possibly capon broth. Today beef is used, but historically the stuffing for anolini was often made with pork or horse meat. The meat is first fully cooked with vegetables in a stew, and then is finely chopped and combined with grated Grana Padano or Parmigiano Reggiano cheese.