Agnolotti

Agnolotti is a type of pasta originating from the Piedmont region of Italy. The name Agnolotti is derived from a pasta maker from Piedmont, named Angiolino, or "Agnolot" in the local dialect.

History

The history of Agnolotti dates back to the Middle Ages. It was first mentioned in the 14th century writings of Maestro Martino, a chef to the Patriarch of Aquileia. The pasta was originally made for special occasions and was filled with leftover roasted meat.

Preparation

Agnolotti is traditionally made by filling a small circle of pasta dough with a mixture of meat, cheese, or vegetables. The dough is then folded over and sealed to create a half-moon shape. The pasta can be served with a variety of sauces, but is most commonly served with a simple butter and sage sauce in Piedmont.

Variations

There are several variations of Agnolotti. In the Piedmont region, Agnolotti is often filled with a mixture of meats such as roast beef, ham, and rabbit. In other regions of Italy, Agnolotti may be filled with vegetables such as spinach and ricotta.

In Popular Culture

Agnolotti has been featured in various forms of media and popular culture. It is often showcased in Italian cooking shows and has been the subject of numerous cookbooks.

See Also

• Pasta
• Italian Cuisine
• Piedmont