Agnolotti, also known as agnolotti piemontesi, is a stuffed pasta typical of the Piedmont region of Italy, made by folding flattened dough over a filling. It comes in two main styles, agnolotti di magro with a vegetable filling and agnolotti di grasso with a roasted meat filling. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 2 Origin RegionSourced to the subject's own account Connections
Sources
1. Agnolotti (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
Main course
2. Agnolotti (Wikipedia)
WikipediaLead section
is a type of stuffed pasta typical of the Piedmont region of Italy
https://en.wikipedia.org/wiki/Agnolotti (dietary-suitability)
Agnolotti, also known as agnolotti piemontesi, is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables.
View the Source Open Questions (1 open question)
When and where did agnolotti take shape as a distinct stuffed pasta in Piedmont?
The only origin account Wikipedia gives is a legend that the name comes from a cook called Angiolino, or "Angelot", from Montferrat, said to be the inventor of the recipe; no date or period is attached to this legend and the article gives no other historical dating for when agnolotti took shape.
What would resolve this A food-history source establishing when stuffed pasta of this square-folded Piedmont form was first made or documented, independent of the undated Angiolino naming legend.
food historyAgnolotti (Wikipedia)
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