Agnolotti [SEP] country of origin
Agnolotti
Agnolotti (; ) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. "Agnolotti" is the plural form of the Italian word "agnolotto". According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be "di magro" or "di
, rabbit agnolotti, fried bleak ("alborelle" - a type of fish), "farinata" ("belecauda" in Asti dialect) or "bollitto" with "bagnetto verde". Some dishes are prepared in almost industrial quantities - in 2004 over 4,000 kg of rabbit agnolotti were consumed - and are sold at affordable prices.
The parade.
On Sunday morning, a long procession files through the Asti streets, based on the theme of country life up to the early twentieth century. The parade