Agnolini facts for kids
Agnolini from Mantua
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| Alternative names | agnulìn, agnulì |
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| Course | Pasta Soup |
| Place of origin | Italy |
| Region or state | Province of Mantua, Lombardy. |
| Serving temperature | Warm |
| Main ingredients | Stracotto with white wine, Salamella, Pancetta, eggs, nutmeg, breadcrumbs, salt and pepper |
Agnolini are a delicious type of pasta from Mantua, a city in Italy. They are small, stuffed pasta pieces, often served in a warm soup or broth. In Mantua, people sometimes call them "agnulìn" or "agnulì."
Contents
Discovering Agnolini's History
Agnolini have a long history! The first recipe for a similar pasta was shared in 1662. It was written by Bartolomeo Stefani. He was a cook for the powerful Gonzaga family. His book was called The Art of Cooking Well. Today, families in Mantua still pass down the Agnolini recipe. They share it from one generation to the next.
Agnolini: A Special Holiday Dish
Agnolini are a very important part of Mantuan cooking. People usually enjoy them during holidays. They are also served for other important events.
Christmas Traditions with Agnolini
On Christmas Eve, Mantuan families have a special meal. They often eat chicken broth with Agnolini. Another traditional dish is Agnolini's soup, called Sorbir d'agnoli. This soup has lots of parmesan cheese. People often add red wine, usually Lambrusco, to the Sorbir. This special soup is often the first dish for Christmas lunch.
How Agnolini Are Different
Agnolini might look like the classic Emilian tortellini. However, they are not the same! Agnolini are different in two main ways. The ingredients for their pasta dough are unique. Also, their shape is special.
