Among the most widespread expressions of Piedmontese stuffed pasta, the square agnolotto stands out for its regular shape and rich filling, mainly based on meat and egg. Unlike the raviolo, with which it is often confused, it generally features one smooth side and three serrated edges, although its characteristics may vary depending on the pasta maker’s technique. Its origins lie in “cucina di recupero” (leftover-based cooking), created to avoid waste by using scraps, but over time it has become a festive dish, prepared with more prized cuts of meat. Today, it represents one of the most iconic specialties of Piedmont’s gastronomic tradition.
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