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Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]) is a type of stuffed pasta typical of the Piedmont region of Italy, made with ...
Agnolotti: Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro). [139] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname. [18] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt [140] Piedmont [139 ...
Pavese agnolotti (sg.: Pavese agnolotto; Italian: agnolotti pavesi, Italian: [aɲɲoˈlɔtti paˈveːzi], sg.: agnolotto pavese; Lombard: agnolot or agnulot [1]) is a type of egg-based stuffed pasta of the Lombard cuisine served hot or warm, typical of the Oltrepò Pavese, an area of the province of Pavia, in the Lombardy region of Italy. [1]
In the village of Ulassai, until the 1960s, the tradition was to consume culurgiones exclusively on All Souls' Day (sa di' de sos mortus). [2]Throughout Ogliastra and in the villages of Sadali and Esterzili of the Barbagia of Seulo, culurgiones (culurxonis, culurgionis or culingionis) are not considered just food, but may also be presented as a gift.
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English and French borrowed the word ravioli from Italian in the 14th century. [3] The ultimate origin of the word is uncertain. [4] It is sometimes connected to the northern Italian word rava, 'turnip', supposing that the filling was made of turnips, but the earliest recipes, even Lenten ones, do not include turnips.
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