Anolino Morbino is a variant of the anolino di Parma; the name is a sort of quotation, synonymous with cheerfulness, frivolity and good humor, a feeling that is evoked by the filling made with a particular herb, called "dead beard", which grows only along the banks of the Parma that pass through Mezzani.
Ingredients for the filling
Salami paste, Parmigiano-Reggiano with two types of seasoning, one for 24 months and the other extra-aged for 36 months, butter, dead beard, eggs and nutmeg.
The Anolino Morbino Association was born in 2016 https://www.facebook.com/Anolino-Morbino
