Stuffed pasta typical of Parma (however, there is also a Piacenza "version"). The filling is made with beef stew (also cooked for 24 hours) which is passed through a strainer to extract all the sauce; with this, it is drenched in breadcrumbs and added, in addition to the meat, plenty of parmesan, eggs, and a little nutmeg. The filling is enclosed in the classic pastry, made by hand and spread very thinly, then the anolini with the traditional crescent shape are formed. They are then rigorously cooked and served in beef and capon broth .