 Homemadeagnolotti pavesi | |
| Alternative names | Agnolot,agnulot (Lombard) |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Oltrepò Pavese (historical region),Lombardy |
| Serving temperature | Hot or warm |
| Main ingredients | Egg-based pasta dough, Pavese stew |
Agnolotti pavesi (Italian:[aɲɲoˈlɔttipaˈveːzi,-eːsi];sg.:agnolotto pavese;Lombard:agnolot oragnulot[1]) is a type of egg-basedstuffed pasta served hot or warm, typical of theOltrepò Pavese, an area of theprovince of Pavia, in theLombardy region ofItaly.[1]Agnolotti pavesi can be served dry, with a sauce based on Pavese stew,[2] or ingoose broth.[3][4]
The filling of theagnolotti pavesi is based on Pavese stew.[1] The recipe for this stuffed egg-based pasta is characterized by influences fromPiedmontese andPiacentino cuisine, characteristics of areas that border theOltrepò Pavese.[5] The shape of the pasta was based on the Piedmonteseagnolotti, and the filling of Pavese stew is based onstracotto alla piacentina, which is the filling for Piacentinoanolini.[6] Piedmontese agnolotti, in particular, differ from theagnolotti pavesi due to the filling, which is instead based on roast meat.[7]Agnolotti pavesi is a typical dish of theChristmas tradition,[8] and are consumed during celebrations and important occasions.[9]
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Agnolotti pavesi are prepared by immersion in boiling water.Agnolotti pavesi can be served dry, with a sauce based on Pavese stew,[2] or in goose broth.[3][4]
Theagnolotto pavese which achieved the world record for its weight (148 kilograms or 326 pounds) was made inFortunago in 2015.[9] A charity competition, called Palio dell'Agnolotto, is organized in the Oltrepò Pavese, where local restaurants andagritourisms compete in the preparation of theagnolotti pavesi with the aim of winning the event after judges vote, which rewards the three bestagnolotti pavesi and awards the special prize for the best plating.[9][10]
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