Anolini vs Marubini
Anolini is small round parcel stamped from two sheets, filled with braised beef. Marubini is round or square parcel of braised meat, served in three broths.
Side by side, to scale
10 mmAnolini: 20 to 30 mm by 20 to 30 mm
Marubini: 30 to 40 mm by 30 to 40 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Stuffed | Stuffed |
|---|---|---|
| Region | Emilia-Romagna | Lombardy |
| Section | Small round parcel stamped from two sheets, filled with braised beef | Round or square parcel of braised meat, served in three broths |
| Length | 20 to 30 mm | 30 to 40 mm |
| Width or diameter | 20 to 30 mm | 30 to 40 mm |
| Wall or thickness | 0.5 to 0.8 mm | 0.5 to 0.8 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Egg pasta |
| Cook time | 3 to 5 min | 3 to 5 min |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 11.3 g | 11.3 g |
| Pairs with | In brodo | In brodo |
Anolini
Broth. A clear beef or capon stock. Nothing else.
Marubini
The three-meat broth. Cremona would not serve them any other way.
Can you swap them?
Anolini for marubini: yes, the Parma broth parcel.
Both take In brodo.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.