Balsamic Anolini Emiliani



Time of preparation:

10 min


4 people


– 500 g anolini pasta
– 100 ml cream
– 200 ml balsamic vinegar
– 50 g butter
– Parmigiano Reggiano cheese shavings
– One tsp of sugar
– Salt


Melt the butter in a saucepan. Add the sugar, balsamic vinegar and cream, then cook. Cook the anolini in boiling salted water. Drain them, arrange them on plates and then cover them in balsamic cream. Garnish with the Parmigiano shavings and serve.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces