 Homemade Pavese agnolotti | |
| Alternative names | Agnolot, agnulot, agnuloti (Lombard) |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Oltrepò Pavese |
| Serving temperature | Hot or warm |
| Main ingredients | Egg-based pasta dough, Pavese stew |
Pavese agnolotti (sg.: Pavese agnolotto; Italian: agnolotti pavesi, Italian: [aɲɲoˈlɔtti paˈveːzi], sg.: agnolotto pavese; Lombard: agnolot or agnulot[1]) is a type of egg-based stuffed pasta of the Lombard cuisine served hot or warm, typical of the Oltrepò Pavese, an area of the province of Pavia, in the Lombardy region of Italy.[1] Pavese agnolotti can be served dry, with a sauce based on Pavese stew,[2] or in goose broth.[3][4]
- ^ a b Cite error: The named reference
piaceredelgustowas invoked but never defined (see the help page). - ^ "Agnolotto dell'Oltrpò Pavese al ripieno di stufato" (in Italian). Ordine Ristoratori Professionisti Italiani. Archived from the original on 20 March 2015. Retrieved 10 January 2018.
- ^ Viaggio tra i sapori della Lombardia (in Italian). Regione Lombardia. 2014. Retrieved 10 January 2018.
- ^ "Agnolotti pavesi" (in Italian). Retrieved 10 December 2023.