Each agnolotto is a tiny, hand-pinched parcel β the kind of pasta you only find in small, obsessive kitchens where every crimp matters.
- Parmesan fondue, slow-melted with cream into a silky, salty heart.
- Braised beef and pork shoulder, shredded fine and folded through the filling.
- Egg pasta dough, rolled thin enough to see through.
- Sage butter, browned until nutty and crisp-edged.
The filling is a classic Piemontese mix of meats, gently melted into the Parmigiano fondue for a rich, savoury centre. Each piece is pinched shut by hand β the βplinβ technique β so the pasta stays delicate and the filling stays sealed. Finished with a splash of aged balsamic and a shower of grated Parmigiano-Reggiano. Contains: gluten, eggs, dairy.