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...'adesso poso il ripieno'...

Gli agnolotti al "plin" sono una specialità di pasta ripiena tradizionale del Piemonte, e in particolare, della zona del Monferrato. 'Plin' significa 'pizzicotto' perché si deve pizzicare tra il pollice e l'indice il rotolo di ripieno per chiudere e sigillare i piccoli pacchetti di pasta.


Agnolotti is a kind of ravioli typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. 'Plin' means a 'pinch' because you pinch with thumb and forefinger between each mound of filling to close and seal the little pasta packets.


Les agnolotti (« chapeau de curé » en italien) sont des pâtes farcies de forme rectangulaire, plus rarement semi-circulaire, d'origine piémontaise.

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Photo details

  • Uploaded on August 26, 2012
  • Attribution-Noncommercial-No Derivative Works
    by pivapao
    • Camera: NIKON COOLPIX P80
    • Taken on 2012/08/17 15:47:54
    • Exposure: 0.017s (1/60)
    • Focal Length: 4.70mm
    • F/Stop: f/2.800
    • ISO Speed: ISO301
    • Exposure Bias: 0.00 EV
    • No flash