Agnolotti Speciali

Agnolotti are a speciality of the Piedmontese culinary tradition, of ancient popular origin, when it was customary to use the leftovers of roasts and vegetables to create the filling. Today our cuisine offers delicious variations of shapes and the most noble ingredients, such as cheeses and selected meats.

The origin of the name is uncertain: the popular tradition identifies a Monferrato cook named Angiolino, called Angelòt, the formulation of the recipe; later the specialty of Angelòt would become the current Agnolotto. Another more modern theory derives the name from the Piedmontese "anolòt" which was nothing else than an iron used to cut this pasta in the shape of a ring, which according to some was precisely the primitive form that took the agnolotti.

The traditional shape is square, with the filling enclosed by two sheets of egg pasta. The main characteristic of the Piedmontese agnolotto compared to the other stuffed pasta specialties of the rest of Italy is the use of roast meat for the filling.



Instructions for use:


Cook in plenty of salted water
Packaged in a protective atmosphere.
Consume within 3 days from opening.

Store in the refrigerator between 0 and +4° C.

To be consumed after cooking.

Additional information

Weight N/A

Destefano Pasta Factory

Place of Production

Bollengo, Piedmont, Italy

Cooking time

4/7 minutes


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