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agnolini

stuffed pasta from Mantua served in soup

Pasta perfectionists can tell at a glance that these are folded a bit differently from tortellini. Agnolini (or agnulìn or agnulì) have a meaty filling of pancetta, stracotto, salamelle and parmesan, and are usually served in a rich boiling beef broth cooled with a glass of Lambrusco in a soup known as sorbir d’agnoli or bevr'in vin, often served at Christmas.

Text © Dana Facaros and Michael Pauls

Image by fornaio milano