Agnolotti

As in any other country, Italy has its own national culinary features, as well as traditions and even rules. For example, if you ask any Italian what foods should be necessarily present in the diet of everyday eating, the vast majority, in addition to olive oil and the famous pizza, will name the pasta.

Italian pasta or pasta is not just a favorite food product, it is the philosophy and culture of an entire people. It is believed that the first paste was invented by none other than the famous Marco Polo. However, some researchers reasonably argue that the paste penetrated the European continent from Asian countries, in the culinary tradition of which there are similar types of pasta.

However, even the Asian roots of pasta did not place pasta in one of the dominant places not only in Italian, but also in the global culinary tradition. It is noteworthy that the first types of pasta have been known to mankind since ancient times. As is often the case, people got acquainted with pasta by chance.

Probably some hostess once left unattended dough, which dried up and turned into the first semblance of pasta. It is noteworthy that in different parts of Italy there are hundreds of authentic and distinctive varieties of pasta. In addition, there are even more different recipes for making Italian pasta.

Often served with the right sauce, Italian pasta becomes a real culinary masterpiece and an exquisite treat. Currently, there are over several hundred types of Italian paste, which is distinguished by its appearance, composition, and in addition, the method of preparation. Agnolotti pasta, or as the Italian name for agnolotti pasta sounds, is a type of raviol.

True, unlike ravioles, agnolotti paste contains filling. Agnolotti pasta got its original name thanks to its creator, Mr. Agnolota from the city of Monferrato. The most popular ravioli agnolotti are in the Piedmont region. As a rule, the appearance of agnolotti does not differ from ravioles.

In its appearance, agnolotti pasta is a square with a side of no more than

2. 5 cm. As a rule, agnolotti ravioli are filled with meat, eggs and cheese or fish filling. Ravioli agnolotti is boiled in butter-based broth. Pasta is served to the table in broth or separately accompanied by pesto sauce.

An exclusive paste of agnolotti al plin is made in Italy. This pasta subspecies is even smaller than agnolotti. Literally translated from Italian, part of the name of the paste agnolotti al plin is translated like a pinch. This is due to the unique way the paste is made, where the dough is pinched directly around the filling.