In the Asti area, one encounters one of the most distinctive variations of Piedmontese stuffed pasta: the ""gobbo"" (hunchbacked) agnolotto, so called because it is more pot-bellied. It is a De.Co. product whose specifications are registered at the Asti Municipality. Strictly handmade, it originates from a rural tradition of using leftovers, but over time it has become a dish for special occasions, prepared with selected meats and high-quality ingredients. In the past, it was served generously in local trattorias, where groups of skilled women would work swiftly to prepare it. To enjoy it at its best, it is cooked fresh in broth and dressed with melted butter or roast gravy, though it can also be appreciated simply boiled, without seasoning, to highlight the filling.
Request informationAgnolotti Gobbi
Stay Tuned!
Don't want to miss anything? Sign up for the newsletter and get all the updates, events, appointments and vacation proposals.
