AGNOLOTTI AND RAVIOLI
Prepared with a dough made from water and durum wheat semolina, each piece embodies our passion in craftsmanship. We use artisanal methods handed down through generations,
to reintroduce the authenticity and flavours of yesteryear.
OUR VARIETIES OF STUFFINGS ARE
Piedmontese style agnolotti
Ravioli with braised meat
Ravioli with braised meat and truffles
Ravioli with fondue and truffle
Ravioli with Barolo wine
Ravioli with speck and radicchio
Ravioli (orange pastry) with pumpkin and amaretto
Ravioli with asparagus
Ravioli (green pastry) with borage
Recommended cooking time: 3 MINUTES
HISTORICAL CURIOSITIES
A mouth-watering pasta typical of Piedmontese tradition, the term ‘agnolotto’ comes from ‘anulòt’, which in dialect indicates the ring-shaped iron used to cut this type of pasta at home. Originally, it was round-shaped before adopting the typical square shape we know today.