Agnolotti pavesi

Agnolotti Pavesi is a type of pasta originating from the Pavia region in Lombardy, Italy. Named after the region of its origin, Agnolotti Pavesi is a traditional Italian dish that has been passed down through generations.

History

The history of Agnolotti Pavesi dates back to the Middle Ages. It was first documented in the 14th century in the writings of Maestro Martino, a famous Italian chef of the time. The dish was traditionally prepared during festive occasions and was considered a delicacy.

Preparation

Agnolotti Pavesi is made by filling a small square of pasta dough with a mixture of roasted meat, typically veal or pork, and vegetables. The filled pasta is then folded over and sealed to create a small, rectangular package. The pasta is typically served with a simple sauce, often made from the juices of the roasted meat used in the filling.

Cultural Significance

Agnolotti Pavesi is a significant part of the culinary tradition in Pavia and Lombardy. It is often served during special occasions and is a staple in many local restaurants. The dish is also recognized by the Italian Ministry of Agricultural, Food and Forestry Policies as a traditional Italian food product.

Variations

There are several variations of Agnolotti Pavesi, including those filled with different types of meat, cheese, or vegetables. Some variations also include the use of different types of pasta dough, such as those made with spinach or tomato.

See Also

• Italian cuisine
• List of pasta
• List of Italian dishes