Some regions call them agnolotti while others refer to them as ravioli. Regardless, the stuffed pasta is one of Piedmont's most beloved foods. Ingredients vary – the egg pasta casing can be filled with one or more types of meat (beef, chicken, or rabbit,) or simply with vegetables mixed with breadcrumbs and cheese. Each family has its own recipe, which gets passed down through the generations. a secret recipe that every family passes down from generation to generation.
One of the most old-school ways to enjoy them? Doused with red wine in lieu of sauce – usually a robust variety like Barbera or Dolcetto. The flavors of the pasta and the filling fuse with the wine to result in an extremely polarizing dish — delicious to some, less so others. And it's eaten with a spoon.
Art director: Giulia Somma
Music: www.bensound.com
Thanks to: Enoteca Caffè Roma - Costigliole d'Asti
