Together with tortelli, one of the tastiest Emilian dishes are anolini, also called capelletti. They are always fresh pasta, preferably hand-rolled, with a filling made of meat, bread or cheese. They can be eaten in broth, or accompanied by a sauce. Depending on the province, the shape also changes: in Reggio Emilia, in fact, they are usually very small and closed with the little fingers of the hands. In Parma, on the other hand, they have a round shape and are closed with a special knurled tool.
