The mysterious origins of Agnolotti del plin, a traditional dish from the Piedmont region of Italy, have long been a topic of debate among chefs and historians. According to legend, the dish was created by a chef named Angelino in the 1600s to celebrate a victory over an attack on a noble family’s castle. However, some, like Ugo Alciati, the head chef of Guido Ristorante, are skeptical of this story, believing it to be a fabrication to add intrigue to the dish’s history.
Instead, Alciati and others in the Piedmont region point to more practical origins of Agnolotti del plin. Recipes passed down through generations, like that of Alciati’s grandmother Pierina Fogliati, suggest that the dish has humble beginnings in the kitchens of peasant families. Fogliati’s recipe, which closely resembles one published in a cookbook from 1846, calls for a simple dough made of flour, butter, milk, and eggs, filled with a mixture of meats, Parmesan, and spices.
The process of making Agnolotti del plin involves rolling out the dough, placing small bits of filling, and pinching the dough to create small, bite-sized packets. The dish can be served with a meaty ragù, a butter sauce, or added to a broth for a comforting meal.
Despite the hazy back story surrounding Agnolotti del plin, one thing is clear – this traditional dish continues to be a beloved part of Piedmontese cuisine, passed down through generations and enjoyed by locals and visitors alike.
