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.
4 editor picks for Agnolotti del Plin in Turin, ranked by editorial score. All Turin signature dishes · Agnolotti del Plin across every city.
Consorzio ★ 4.5
quadrilatero-romano · Via Monte di Pieta 23, 10122 Torino
Consorzio in Turin's Quadrilatero Romano is a slow-food trattoria with a serious wine list. Tumin ravioli, finanziera, plin, a long Piedmont cellar.
Tre Galline ★ 4.4
quadrilatero-romano · Via G. Bellezia 37, 10122 Torino
Tre Galline in Turin's Quadrilatero traces an inn on this street to the XVI century. Bollito misto from the trolley, vitello tonnato, agnolotti.
Pastificio Defilippis ★ 4.3
centro-storico · Via Lagrange 39, 10123 Torino
Pastificio Defilippis on Via Lagrange in Turin has rolled handmade pasta since 1872, opened by a Savoy chef. Open every day, agnolotti are the order.
Le Vitel Etonne ★ 4.3
centro-storico · Via San Francesco da Paola 4, 10123 Torino
Le Vitel Etonne in Turin's Centro builds the carte around vitello tonnato in many guises, plus a Piedmontese tasting from the Susigan kitchen.