Stuffed pasta has quite a few variations. There are many shapes, but also many fillings. Calliano is the home of donkey agnolotti. It seems that at the end of the 19th century, a man from Calliano was in Tuscany and, having tasted donkey meat, decided to use it for the filling of the pasta that was prepared by the village housewives on feast days. It was immediately successful and from that moment on, Calliano became the home of donkey agnolotto and promoted the breeding of this equine species used, until then, only for work in the fields. Small, jagged, square, with a thin sheet and a meat filling, which here is processed with great skill: a meat that is cheaper than beef and therefore more accessible even to less wealthy families. The preparation is definitely longer. Donkey meat requires longer cooking time and the stew must cook for at least four hours. It is then minced with cooked ham, Parmesan cheese and eggs, resulting in a very soft and tasty mixture ready to be wrapped in pasta sheets. Once boiled and drained, they can be served dressed with the stew sauce. Every year, for the past forty years, Calliano has dedicated a food and wine festival to this traditional dish: the special event with donkey agnolotti is always scheduled at the end of July.
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