Truffle cacio e pepe with beef agnolotti (new!)

No filled fresh pasta varietal is quite so emblematic of the region of Piemonte as agnolotti, and especially agnolotti ‘del plin’. A ‘plin’, literally speaking, is a pinch, in reference to the way this shape is ‘pinched’ closed by Piemonte’s fresh pasta makers in a display of delicate deftness. Whilst the Piemontese are content to devour agnolotti in any number of varieties, perhaps the most recognisable filling found in the region is beef, a prized agricultural product of Piemonte owing to its luscious Alpine grazing pastures. 

And, as tradition feels more important than ever during the festive season, we have upheld this approach, only ‘pinching’ our agnolotti closed once heartily stuffed with slow-braised beef. Now, let’s go off on a tangent. Did you know that Turin, the Piemontese capital, was once the capital of Italy? Rome only became the capital in 1871. As a mark of festive fraternity between Piemonte and Lazio, the Italian capital region, we’ve paired this classic fresh pasta of Piemonte with a truffled cacio e pepe (‘cheese and pepper’) sauce, a staple of the Roman people. We are also happy to advise that the pairing is most savoury. 

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.