A tradition in Mantova.

Agnoli, in our opinion, are the most humble of the celebratory filled pastas of the north. Starting with a broth using chicken and beef, the meat is later picked down to make the filling for this amazing dumpling.

How we'd do it

To complete the cycle, the Agnoli are served in the broth from which the filling was made.


  • Beef
  • Chicken
  • Onion
  • Celery
  • Butter
  • Grana Padano
  • Eggs
  • Amaretti
  • Nutmeg


Small, approx. 250pcs/kg