 Agnolotti
In white or with sauce, braised or roast meat sauce, mushrooms, or baked, with cheese or spicy sauces, Piedmont Agnolotti can be delicious with any seasonings and are ideal for a dinner or a hearty lunch banner of good taste and good food. Traditional from Piedmont, in particular in the area of Monferrato, in the provinces of Alessandria and Asti, Piedmont agnolotti (ravioli or just) is a unique delicacy that can fully satisfy anyone who loves the great taste and fragrance of a good kitchen. An irresistible dish that traditionally is prepared according to four main traditional recipes: Roast beef with gravy or with butter, sage and Grana Padano, even with meat sauce to the Piedmont and, finally, in broth. Note that the classical recipe does not include the creation of agnolotti from Piedmont or lean meat raw: in rare cases are produced, they are still called ravioli alike are called Piedmont Agnolotti ravioli containing a filling of fontina, common in the northern Piedmont and Valle d'Aosta. | 
Europe
Italy
Piedmont
