Agnolini

Agnolini

Alternative names	Agnulìn, agnulì
Course	Pasta
Place of origin	Italy
Region or state	Province of Mantua, Lombardy
Serving temperature	Warm
Main ingredients	Stracotto with white wine, salamella, pancetta, eggs, nutmeg, breadcrumbs, pepper
Media:Agnolini

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.

Title page of Bartolomeo Stefani  [ it ]'s L'arte di ben cucinare   [ it ] (1662)

Agnolini's recipe was first published in L'arte di ben cucinare   [ it ] (1662) by Bartolomeo Stefani  [ it ], a cook at the court of the Gonzaga family. ^[1]

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. ^[2]

Agnolini differ from the classic Emilian tortellini, to which they are similar, in their shape and ingredients for the pasta dough. ^[3]

See also

• Italy portal
• Food portal

• Piedmontese cuisine
• List of pasta
• List of dumplings

References

1. "Gli Aristopiatti, la nobiltà a tavola dai Gonzaga al Gattopardo". Corriere della Sera.
2. "Ricetta Agnolini Mantovani". mantovanotizie.com. 18 December 2010.
3. Istituto Carlo D'Arco per la storia di Mantova, ed. (1968). Cucina mantovana di principi e di popolo. Testi antichi e ricette tradizionali (in Italian).

Bibliography

• Anon (1968). Istituto Carlo D'Arco per la storia di Mantova (ed.). Cucina mantovana di principi e di popolo. Testi antichi e ricette tradizionali (in Italian).