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.