Agnolini
Stuffed pasta originally from the Italian region of Lombardy
Agnolini (Mantuan dialect: agnulìn or agnulì) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth. Agnolini's recipe was first published in L'arte di ben cucinare (1662) by Bartolomeo Stefani, a cook at the court of the Gonzaga family.
Nº Q21210955 ★★★
Rare · Savoirs
Agnolini
Stuffed pasta originally from the Italian region of Lombardy
Agnolini (Mantuan dialect: agnulìn or agnulì) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth. Agnolini's recipe was first published in L'arte di ben cucinare (1662) by Bartolomeo Stefani, a cook at the court of the Gonzaga family.
Dernier prix
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Prix plancher
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Médiane 7 j
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Ventes 30 j
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Fourchette 30 j
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- Moyenne 30 j
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- Ventes 7 j
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- Ventes 30 j
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Texte en anglais Pas encore d'article dans ta langue : extrait en anglais.
Agnolini (Mantuan dialect: agnulìn or agnulì) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth. Agnolini's recipe was first published in L'arte di ben cucinare (1662) by Bartolomeo Stefani, a cook at the court of the Gonzaga family. Agnolini is the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. Served with chicken broth, it is a traditional Mantuan dish on Christmas Eve, alongside other traditional Mantuan dishes such as the agnolini's soup, sorbir d'agnoli, with abundant addition of Parmesan cheese. Sorbir, to which red wine is added, generally Lambrusco, represents the opening of the Christmas lunch. Agnolini differ from the classic Emilian tortellini, to which they are similar, in their shape and ingredients for the pasta dough.
Texte : Wikipédia en anglais, CC BY-SA 4.0. · Image : Teseo (CC BY-SA 4.0) ·
