Homemade meat and vegetable ravioli (by hand) 1 Kg
Meat and vegetable ravioli
Agnolotti with a filling of lean meat, rice and cabbage inside, homemade by hand according to our ancient traditions. An inevitable first from the Piedmontese tables.
The Piedmontese agnolotti are a pasta filled with roast meat originating from the provinces of Asti and Alessandria but widespread throughout Piedmont. As often happens with good things, the origins of agnolotti are disputed and somewhat uncertain. For example: there are two different theses on the birth of the name agnolotto.
One derives it from Angiolino, a cook from Monferrato and nicknamed Angèlot (to pronounce in the Piedmontese style, I recommend) and who seems to have invented the recipe. The other, on the other hand, a little more modern and less romantic, wants the word agnolotto to come from anolòt, which is the name of the ring-shaped iron that was initially used to cut pasta. In any case, the agnolotti, in the past, were a country dish cooked by the women of the house with the leftovers of meat from the previous days, so as not to waste anything.
Whatever their origin, agnolotti remain one of the most iconic dishes of Piedmont, so much so that they have been included by the Ministry of Agricultural, Food and Forestry Policies in the list of traditional Italian agri-food products and therefore to be preserved according to precise regulations of the region.
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Cheese of great value known and appreciated all over the world. Made with raw cow's milk, it is a semi-fat hard cheese. The fine maturation over 24 months makes it rich in nutritional elements, crumbly and grainy. It has a strong flavor with notes of spices and dried fruit.
Vacuum pack 1 Kg