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Agnolini
Agnolini mantovani.jpg
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 Stracotto with white wine, Salamella, Pancetta, eggs, nutmeg, breadcrumbs, salt and pepper
Arte di ben cucinare
L'arte di ben cucinare book by Bartolomeo Stefani, 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 Bartolomeo Stefani, a cook at the court of the Gonzaga family, in his book The art of cooking well. 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 Sorbir d'agnoli, with abundant addition of parmesan cheese are consumed. Sorbir, to which red wine is added, generally Lambrusco, represents the opening to the Christmas lunch.

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.

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