Agnolotti

The Piedmontese Agnolotti, or more simply agnolotti, are a square-shaped stuffed pasta specialty, traditional from Piedmont, and in particular, from the Monferrato area, in the provinces of Alessandria and Asti, but widespread throughout the region.

a bit of history…

The origin of the name is uncertain: popular tradition identifies the formulation of the recipe in a Monferrato chef named Angiolino, known as Angelòt; later Angelòt’s specialty would become the current Agnolotto.

Another more modern theory derives the name from the Piedmontese anolòt which was nothing more than an iron used to cut this pasta in the shape of a ring, which according to some was precisely the primitive shape that the agnolotti took.

Try this type of pasta with various sauces:

• Butter, sage and grated cheese
• Roast gravy
• Bolognese meat sauce

Try the agnolotti paired with a glass of structured red wine:
Nero d’Avola DOC or Barbera Piemonte DOCG, Italy
Syrah AOC Valais or Pinot Noir DOC Graubünden, Switzerland
Chateauneuf-du-Pape AOC, France