Agnolini
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(Mantuan dialect: or ) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth. 's recipe was first published in (16621) by , a cook at the court of the Gonzaga family. is the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. Served with chicken broth, it is a traditional Mantuan dish on Christmas Eve, alongside other traditional Mantuan dishes such as the 's soup, , with abundant addition of Parmesan cheese. , to which red wine is added, generally Lambrusco, represents the opening of the Christmas lunch. differ from the classic Emilian tortellini, to which they are similar, in their shape and ingredients for the pasta dough.
(Mantuan dialect: or ) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth. 's recipe was first published in (1662) by , a cook at the court of the Gonzaga family. is the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. Served with chicken broth, it is a traditional Mantuan dish on Christmas Eve, alongside other traditional Mantuan dishes such as the 's soup, , with abundant addition of Parmesan cheese. , to which red wine is added, generally Lambrusco, represents the opening of the Christmas lunch. differ from the classic Emilian tortellini, to which they are similar, in their shape and ingredients for the pasta dough.
See also
Piedmontese cuisine List of pasta List of dumplings
References
Bibliography
Text derived from https://en.wikipedia.org/w/index.php?oldid=1290299623 under CC BY-SA 4.0; modifications have been made.