● AGNOLOTTI ● ANELLINI ●

Agnolotti are the classic first course of Piedmontese cuisine, also appreciated abroad.

This typical dish seems to have taken its name from a chef from Monferrato, in Piedmont, who was called Angelotu (Little Angel). His dish, Piat d'Angelot, would gradually become “agnolot”.

It is a pasta with filling, among the few that in Piedmont are made by hand, at home, of ancient tradition, which is characterized by richness and variety, from area to area and according to the availability of leftover meat, and flavor that requires meticulous and long preparation (a couple of hours or even more).

Once made, agnolotti can be eaten boiled in meat broth or dry and seasoned with simple melted butter, or tomato sauce, ragù, etc.

Anellini are a typical Sicilian ring-shaped pasta and are used almost exclusively to make baked pasta recipes.

Pasta, seasoned with the most refined sauces and the most delicious vegetables, has always been the star of Sicilian tables: there is no dinner or lunch that does not include a first course based on dried pasta.

Spaghetti, macaroni, ditalini or more usually anelletti (Sicilian rings) are regularly served as dry pasta or as baked pasta (for anelletti). In fact, in Sicily, the production of dried pasta has a very ancient tradition: it is believed that the first evidence of its production dates back a long way in time, to around 1150, the year in which the first production began, in Palermo.

The formats produced since ancient times on the island are many and have been "studied" to better match with different sauces, cheeses, vegetables, fish.

First of all, the Sicilian anelletti, used especially in flans, timballi and "pasta al forno", baked pasta Palermo style that sees the magical, perfect union of the most typical ingredients of the south: fresh tomato sauce, basil, sliced mozzarella and slices of eggplant previously fried in olive oil.

Another typical Sicilian pasta is the ditalini, smooth and tubular pasta that is usually seasoned with fresh ricotta, sometimes mixed with fresh tomato sauce.

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● Anolini ● Bavette/Trenette/Linguine ●

● Bucatini●Cannelloni●Capellini●Conchiglie rigate●Crespelle ●

● Farfalle●Fettuccine●Fusilli●Lasagne●Pappardelle●Penne ●

● [Pizzoccheri●Ravioli●Rigatoni●Spaghetti●Tagliatelle ●
● Taglierini●Tagliolini●Tortelli●Tortellini ●

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