Agnolotti ([aɲɲoˈlɔtti]; Piedmontese: agnolòt [aɲʊˈlɔt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables.
Agnolotti is the plural form of the Italian word agnolotto.
According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe.
Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
Agnolotti ([aɲɲoˈlɔtti]; Piedmontese: agnolòt [aɲʊˈlɔt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
Agnolotti