{"id":567,"date":"2015-01-11T10:29:01","date_gmt":"2015-01-11T10:29:01","guid":{"rendered":"http:\/\/www.dearitaly.com\/?p=567"},"modified":"2015-06-19T20:06:49","modified_gmt":"2015-06-19T20:06:49","slug":"agnolotti-piemontese","status":"publish","type":"post","link":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/agnolotti-piemontese\/","title":{"rendered":"Agnolotti alla Piemontese: to taste it is a must!"},"content":{"rendered":"<div class=\"entry-content\" itemprop=\"text\">\n<p style=\"text-align: left\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-690\" alt=\"Agnolotti alla piemontese\" src=\"http:\/\/www.dearitaly.com\/wp_ms\/turin\/wp-content\/uploads\/sites\/2\/2013\/01\/agnolotti-piemontese.jpg\" width=\"1024\" height=\"768\" srcset=\"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/agnolotti-piemontese.jpg 1024w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/agnolotti-piemontese-300x225.jpg 300w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/agnolotti-piemontese-700x525.jpg 700w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/agnolotti-piemontese-332x249.jpg 332w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><em>Agnolotti<\/em> are a kind of ravioli typical of the Piedmont, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing.<br \/>\nThe origin of the name may come from the name <em>Angelot<\/em> from <em>Monferrato<\/em>, who is said to be the inventor of the recipe, or from the Latin word <em>anellus<\/em>, which refers to the ring-shaped material within the pasta.<br \/>\nTraditionally agnolotti are of a square shape, side of about 1 inch.<br \/>\nHowever, they can also be of a rectangular smaller shape when they are called <em>Agnolotti del<\/em> <em>Plin<\/em>. <em>Plin<\/em> means a pinch because you pinch with thumb and forefinger between each mound of filling to close and seal the little pasta packets.<br \/>\n<em>Agnolotti del Plin<\/em> are almost always made by hand and are typical of <em>Langhe<\/em> and <em>Monferrato<\/em>.<\/p>\n\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-print\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-print sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/agnolotti-piemontese\/\" target=\"_blank\" title=\"Click to print\"><span>Print<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/agnolotti-piemontese\/?share=email\" target=\"_blank\" title=\"Click to email this to a friend\"><span>Email<\/span><\/a><\/li><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-567\" class=\"share-facebook sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/agnolotti-piemontese\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\"><span>Facebook<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-567\" class=\"share-twitter sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/agnolotti-piemontese\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\"><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-567\" class=\"share-linkedin sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/agnolotti-piemontese\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\"><span>LinkedIn<\/span><\/a><\/li><li class=\"share-end\"><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\" itemprop=\"text\">\n<p>Agnolotti are a kind of ravioli typical of the Piedmont, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. The origin of the name may come from the name Angelot from Monferrato, who is said to be the inventor of the recipe, or from the Latin &#8230;<\/p>\n\n<\/div>\n","protected":false},"author":2,"featured_media":690,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[7],"tags":[37,49,51,61],"jetpack_featured_media_url":"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/agnolotti-piemontese.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5cExe-99","jetpack-related-posts":[{"id":540,"url":"http:\/\/www.dearitaly.com\/piedmont\/turin-city\/what-to-see-in-turin\/monferrato-wine-district\/","url_meta":{"origin":567,"position":0},"title":"Monferrato: wine district of Italy","date":"January 11, 2014","format":false,"excerpt":"Monferrato is part of the region of Piedmont in Northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Alessandria and Asti. Monferrato is one of the most important wine districts of Italy. It also has a strong literary tradition, including the 18th century\u2026","rel":"","context":"In &quot;What to see in Turin&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/1024px-Vignale_Monferrato-panorama2.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":638,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/tajarin-nebbiolo-langhe\/","url_meta":{"origin":567,"position":1},"title":"I Tajarin: only in the Langhe and with a cup of Nebbiolo","date":"January 18, 2015","format":false,"excerpt":"Every region of Italy has a type of pasta and this is what you can find in the Langhe of Piedmont. Tajarin are quite similar to tagliatelle but cutted very thin: consider that the strands should be about 2 mm wide.\u00a0Cutting them so thin is a demonstration of skillness of\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/tajarin-al-tartufo.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1108,"url":"http:\/\/www.dearitaly.com\/piedmont\/turin-city\/where-to-eat-in-turin\/eataly-take-lunch-in-a-store\/","url_meta":{"origin":567,"position":2},"title":"Eataly: take lunch in a store!","date":"August 29, 2014","format":false,"excerpt":"The easiest way to taste\u00a0genuine\u00a0Italian food\u00a0in an original way, without to\u00a0seat in a traditional restaurant, is to go to\u00a0Eataly. It is a big recent store where you can both to buy and to eat high quality Italian food and drink. So you can directly taste some food there and if\u2026","rel":"","context":"In &quot;Where to eat in Turin&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/08\/Logo_Eataly.png?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":561,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/gianduiotti-turin\/","url_meta":{"origin":567,"position":3},"title":"Gianduiotti: a sweet chocolate speciality of Turin","date":"January 11, 2014","format":false,"excerpt":"Gianduiotto is a Piedmont's chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored. They are a speciality of Turin and take their name from gianduja, the preparation of chocolate that is used for Gianduiotti and other sweets (including\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"Gianduiotti - Turin","src":"https:\/\/i1.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2013\/01\/co_0020_93_0020_giandiuotti.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":85,"url":"http:\/\/www.dearitaly.com\/piedmont\/turin-city\/first-steps-in-italy\/","url_meta":{"origin":567,"position":4},"title":"First steps in Italy","date":"November 18, 2014","format":false,"excerpt":"Italy is an European peninsula extending into the middle of the Mediterranean Sea and has a nice shape of boot with also the spur, which seems to kick the Sicily island towards the Sardinia island. To the north, it borders France, Switzerland, Austria, and Slovenia along the Alps, then\u00a0the peninsula\u2026","rel":"","context":"In &quot;Turin&quot;","img":{"alt_text":"First steps in Italy","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/first-steps-italy.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":120,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/","url_meta":{"origin":567,"position":5},"title":"Vitello tonnato: an inimitable taste in Piedmont","date":"November 19, 2014","format":false,"excerpt":"A typical plate from Piedmont is the vitello tonnato, or vitel ton\u00e8. There are several cities in Piedmont that boast the paternity of this plate, but the ones where you can taste the most delicious and tradicional vitel ton\u00e8 in Italy are Alba and Garessio. The vitello tonnato is a\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"vitel ton\u00e9","src":"https:\/\/i2.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/567"}],"collection":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/comments?post=567"}],"version-history":[{"count":1,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/567\/revisions"}],"predecessor-version":[{"id":1491,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/posts\/567\/revisions\/1491"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/media\/690"}],"wp:attachment":[{"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/media?parent=567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/categories?post=567"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.dearitaly.com\/piedmont\/wp-json\/wp\/v2\/tags?post=567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}