In the fascinating Oltrepò Pavese lies a delicious dish that represents the very essence of the local cuisine: agnolotti, also known as 'agnolot' or 'agnulot' in the Pavese dialect. This stuffed egg pasta is an authentic delight for the palate, reflecting the ancient culinary wisdom of the area.
One taste in several variations
The secret of the agnolotti lies in their filling, which is based on the Pavia stew. They can be served in two ways: dry, with the sauce based on the stew, or in broth, for a warm and enveloping dish. Whatever the choice, agnolotti are a true symbol of the local culinary tradition and are always present at the Christmas table.
The influence of Piacenza and Piedmont
The recipe for this pasta comes from Piedmont and Piacenza, neighbouring regions that have left an indelible mark on the gastronomy of Oltrepò Pavese. From the Piedmontese cuisine, the agnolotti have inherited their characteristic shape, identical to that of the Piedmontese ravioli. The cuisine of Piacenza, on the other hand, provided the inspiration for the filling, which is based on a stew from Pavia, similar to the stracotto alla piacentina, which is the filling of the anolini alla piacentina, also served dry, like the agnolotti.
History
The origin of the name 'agnolotto' is shrouded in mystery, and various popular tales attempt to explain its etymology. According to popular tradition, a Monferrato cook called Angiolino, nicknamed Angelot, invented the original recipe. Later, Angelot's speciality evolved into the Piedmontese agnolotti we know today. Interestingly, the agnolotti of Pavia differ from those of Piedmont precisely because of the filling, which in the Pavia version is based on stewed meat.
A perfect balance
Today, Pavia's agnolotti are an authentic gastronomic treasure that characterises the area's culinary culture. Families jealously hand down their recipes and secrets to best prepare this delicacy, which has become a symbol of pride for the local community.
For lovers of good food and ancient flavours, Pavia's agnolotti are a unique and satisfying experience. Preparation requires patience and also good dexterity. The egg pastry is rolled out thinly, creating small squares that are then filled with the delicious Pavia-style stew, a tasty meat embellished with aromas that blend harmoniously. Each agnolotto is carefully sealed to ensure that it does not break during cooking.
In addition to the dry seasoning, the broth version of Pavia's agnolotti is a real comfort food. The warm broth envelops the delicate agnolotti, creating an embrace of flavour and tenderness. It is a dish that warms the heart and soul, perfect for cold winter days and for sharing convivial moments with family and friends.
Oltrepò Pavese: the ideal setting for tasting agnolotti
There is no better place to taste agnolotti than Oltrepò Pavese, with its natural beauty and millenary history. Immersed in the medieval atmosphere of the villages and historic centres, you will be able to savour the magic of a dish that combines centuries of tradition and culinary passion.
Agnolotti are a treasure to be discovered and savoured. They are a tribute to the culture and roots of a territory handed down from generation to generation. In Oltrepò Pavese, not only at Christmas but all year round, you cannot miss the opportunity to taste this delicacy and be part of a unique culinary tradition.
