WHAT IS AGNOLOTTI?
This little known cut is a circle of pasta folded in half with stuffing inside. Named after the chef who invented it, agnolotti is often served with butter and cheese (the custom with many pastas from that region). It is in the dumpling family of pasta so popular in the north. Ravioli in general is considered a Ligurian invention. However this cut would be the Piedmont equivalent.
WHERE IS AGNOLOTTI MADE?
They are made in Piedmont, the northwestern region of Italy bordering France and Switzerland. It is the alpine terroir of mushrooms, truffles and wine. This is Willy Wonka’s wonderland for adults. Futhermore a decade ago tourists were raving that they’d discovered the new food capital of Italy. And a decade from now their children will as well. This is an area of enduring culinary classics like Bagna Cauda (olive oil, anchovy and garlic fondue), Alba white truffles, and Finanziera (sweetbread stew). Pair some of these dishes with the native Barolos or Barberas and you’ll understand why food magazines keep re-discovering this place.
AGNOLOTTI’S HOME YIELDS THE BEST WHITE TRUFFLES ON EARTH. OR DOES IT?
So there is no nice way to say this. Every once in a while it will “suddenly” become known that foods labeled as being from one country are actually from another. Honey is the most recent example. But there are many others that importers have watched happen for a decade before government officials in different countries “suddenly” discover the truth (aka a magazine article got enough traction to generate widespread interest). White truffles from Alba has long been one of those examples. Back when the Croatians thought they were just pungent potatoes, the Italians were quietly buying them up and and exporting them abroad. To read more about this the BBC has a good article here!
WHAT SAUCES GO WELL WITH THIS PASTA?
Similar to mezzelune, the sauces that work best take into account that you’re working in a boiled or fried medium. However if truffles are a part of the dish, don’t work with anything else that is too overpowering. Otherwise you’ll end up masking the most expensive and delicious ingredient on the plate! And if you’d like to see one of our recipes using agnolotti check out our Grana Padano sauce recipe!
