You cannot leave Oltrepò Pavese without tasting a typical dish of the area: the agnolotti. This culinary delicacy has a history shrouded in debate among gastronomic experts as to its origin. Some claim that agnolotti are a speciality of Piedmontese cuisine, while others consider them to be a culinary tradition of the Oltrepò Pavese, particularly of the Ligurian-Apennine ridge area
A meeting between Oltrepò Pavese and Piedmont
Whatever the historical truth, it is certain that in Oltrepò Pavese there is no restaurant, trattoria or agriturismo that does not offer agnolotti on its menu. This dish represents a tasty combination of Piedmontese tradition and the gastronomic identity of the Oltrepò Pavese. A pleasure for the palate that unites the historical roots of both regions, creating a unique gastronomic experience.
Stuffed pasta: from the Middle Ages to today
Agnolotti are a type of stuffed pasta that dates back to medieval times. Their history is rooted in the past, when they were prepared with simple, locally available ingredients.
Over the centuries, this speciality has evolved, refined and enriched with variations. The fresh pasta, thin and soft, envelops a delicious meat filling, usually made from leftover meat used in other preparations. This tradition of using leftovers has evolved over time to become a dish of great refinement and prestige.
The preparation of agnolotti requires some skill. The dough sheet is rolled out thinly and cut into regular squares, which are then filled with the filling
Once cooked, they are served dry and seasoned with the cooking sauce of the meat used for the filling, giving it an intense, enveloping flavour and completing the harmony of flavours.
A symbol of abundance and tradition
Agnolotti are not only a delicacy, but also a symbol of abundance and tradition. Their presence on the menus of restaurants in the Oltrepadani testifies to the importance of this dish in the local gastronomic culture. Agnolotti have become synonymous with a rich and opulent table, a celebration of tradition in the kitchen and an invitation to an authentic taste experience.
Where and when to enjoy them
The Oltrepò Pavese area offers the opportunity to savour agnolotti in evocative and authentic settings. There are numerous festivals and food and wine events that celebrate this dish. During these occasions, even restaurants are enriched with flavours and aromas linked to the prince of the local table, agnolotto.
Agnolotti today represent a true gastronomic treasure of the area, jealously guarded and with recipes that are gradually being refined. Their thousand-year history, tasty variations and the art with which they are made are the jewel in the crown of Oltrepadana cuisine.
Actually, among gastronomic experts, the origin of this dish is much debated. Some argue that agnolotti are a speciality of Piedmontese cuisine, while others consider them a culinary tradition of the Oltrepò Pavese, particularly of the Ligurian-Appenine ridge area.
Whatever the truth, it is certain that in Oltrepò Pavese there is no restaurant, trattoria or agriturismo that does not have agnolotto on its menu.
Agnolotti is a type of filled pasta that dates back to medieval times and has evolved over the centuries, refining and enriching itself with variations.
The fresh, thin and soft dough encloses a delicious meat filling. They are cooked to be served dry and are seasoned with the cooking sauce of the meat used later for the filling. A tradition that surely originated from the recovery of meat leftovers and then went on to be perfected to such an extent that it became synonymous with a rich, opulent table: the dish to be served on important occasions.
The super raviolo is from Fortunago
Fortunago, one of Italy's most beautiful villages, is not only famous for the beauty of its sites, but also for a world record that has linked its name to agnolotto. In 2015, the village won the world record for the heaviest braised agnolotto ever cooked, weighing an incredible 148 kilograms.
