Agnolini

Agnolini

Agnolini from Mantua
Alternative names	agnulìn, agnulì
Course	Pasta Soup
Place of origin	Italy
Region or state	Province of Mantua, Lombardy.
Serving temperature	Warm
Main ingredients	with white wine, , Pancetta, eggs, nutmeg, breadcrumbs, salt and pepper
Cookbook: Agnolini

L'arte di ben cucinare book by , 1662.

Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth.

The recipe for Agnolotti was first published in 1662 by , a cook at the court of the Gonzaga family, in his book The art of cooking well ^[1] Agnolini's recipe is passed down from generation to generation by Mantuan families.

Agnolini are the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. According to Mantuan tradition during Christmas Eve chicken broth with the Agnolini alongside other traditional Mantuan dishes such as the Agnolini's soup:, with abundant addition of parmesan cheese are consumed. Sorbir, to which red wine is added, generally Lambrusco, represents the opening to the Christmas lunch.^[2]

Agnolini differ from the classic Emilian tortellini, to which they are similar, due to differences in the ingredients needed for the pasta dough, as well as in shape.^[3]

References[]

Bibliography[]

• Anon (1968). Istituto Carlo D'Arco per la storia di Mantova (ed.). Cucina mantovana di principi e di popolo. Testi antichi e ricette tradizionali (in Italian).

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