Marubini ai Tre Brodi

Marubini ai Tre Brodi is a traditional stuffed pasta dish from the province of Cremona, in the Lombardy region of northern Italy. Its name derives from "marubini," a small, half-moon shaped pasta, and "tre brodi," meaning three broths, which refers to the unique cooking method where the pasta is boiled in a succession of three distinct broths—typically beef, chicken, and capon—each adding a layer of depth to the final dish. The filling is a rich mixture of braised meats, often including beef, pork, and salami, combined with Grana Padano cheese, nutmeg, and breadcrumbs.

A great version of Marubini ai Tre Brodi is distinguished by the clarity and intensity of its broths, which must be simmered separately to preserve their individual characters, and by the delicate, even thickness of the pasta dough. The filling should be moist and well-seasoned, binding together without being pasty. The dish is traditionally served in the final broth, often with a generous grating of cheese.

While the dish is most closely associated with Cremona, regional variations exist, with some cooks adding a touch of local mostarda or varying the meats in the filling. A notable venue is Trattoria dell'Alba in Piadena, Italy, praised by the creator *Habemus Fame* for its exemplary preparation of this labor-intensive classic.