Verified in Turin.
Agnolotti del plin are tiny pinched-pasta squares filled with leftover roast meat, from Langhe and Monferrato in Piedmont; in Italy we have verified places to eat it in Turin. Start with where to eat Agnolotti del Plin in Turin.
Agnolotti del plin are tiny pinched-pasta squares filled with leftover roast meat, from Langhe and Monferrato in Piedmont. Served with butter and sage, or with their own sugo.
Agnolotti del plin originated in farming Langhe, Roero and Monferrato in the 19th century to use leftover roasted veal, pork or rabbit (often with cabbage or escarole). Plin is Piedmontese dialect for the small pinch that closes each tiny square. There is no single recipe; each family adds its own touches and meat combinations. The dish has spread from Alba and Asti to every osteria in Piedmont as the regional pasta canon.
Where to eat in Turin:
Where to eat Agnolotti del Plin in Turin: the editor picks
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