Welcome to Daniele Molinar’s blog, founder of Cerea Travels. Today, I’ll guide you through a fascinating culinary journey to discover the types of Piedmontese pasta. Piedmontese cuisine is rich in history, traditions, and unique flavors that reflect the culture and nature of this beautiful Italian region. In this article, we will explore the various types of pasta that make Piedmontese cuisine so special. From the famous agnolotti to the unique ossolani gnocchi, each type of pasta has a story and preparation method worth knowing. At the end of the article, you’ll also learn how to participate in our cooking classes to learn how to make fresh Piedmontese pasta directly from the local grandmothers. Get ready to lose yourself in a world of authentic flavors and centuries-old culinary traditions.
Agnolotti
Introduction to Agnolotti
Agnolotti, also known as agnulot, angelotti, langaroli, or langheroli, are among the most famous Piedmontese pastas, well-known throughout Italy and worldwide. This type of filled pasta is representative of regional cuisine, although its origins trace back to Ligurian cooks who made a smaller version filled with aromatic herbs. In Piedmont, the fillings and seasonings of agnolotti vary by area.
Regional Variants of Agnolotti
In the Novara area, they use borage as filling, while in the Alessandria area, agnolotti are flavored with Barbera wine. In Marengo, they are stuffed with brains and sweetbreads, and in Monferrato, donkey meat is preferred. The famous “agnolotti of three meats” from the Asti region are made with three different roasted meats, and the cabbage agnolotti from the Langhe are also well-known. Among the most famous recipes are the “Bella Rosina’s bundles,” created in honor of Rosa Vercellana, wife of King Victor Emmanuel II, and “Agnolotti alla Cavour,” seasoned with finanziera, a mix of offal and scraps from processed roosters.
History of Agnolotti
This pasta shape has a long history. It’s mentioned in La Cuciniera Piemontese (1789), but traces of a similar preparation can be found in Trattato di Cucina Pasticceria moderna Credenza e Relativa Confettureria (1854) and Cucina borghese by Giovanni Vialardi (1901). Traditionally, the filling is made with mixed meats, particularly veal and pork, stewed and flavored with wine and herbs, while the sauce is usually made from the cooking juices of the meats.
Agnolotti del Plin
Introduction to Agnolotti del Plin
Among the many agnolotti variants, the renowned agnolotti del plin deserve a special mention. These egg pasta small raviolis, filled with veal and pork, are sometimes available in a green version with added spinach. They are known for their unique sealing method.
Characteristics and Seasonings
The “plin” is the pinch used to seal the square-shaped pasta. Typically, they are dressed with butter, sage, and Parmesan, or with roast sauce, Parmesan, and white truffle, or other white sauces that highlight their flavor. An ancient tradition has this pasta served in a bowl of good Dolcetto wine.
Origin of Agnolotti del Plin
Born in the Langhe, agnolotti del plin quickly spread throughout Piedmont. This type of pasta represents not just a tasty dish but also an important part of the local gastronomic culture, showcasing the ability to turn simple ingredients into real delicacies.
Cajettes
Introduction to Cajettes
Cajettes are a type of gnocchi primarily found in the Susa and Chisone valleys. They are especially popular in Sestriere, a renowned ski resort, in the heart of the “Via Lattea”.
Ingredients and Preparation
These gnocchi are made with potatoes, nettles, onions, and rye flour, typically baked in the oven. They are considered a “poor” dish, closely linked to the agricultural tradition of the area, where potatoes, a symbol of economic hardship, are the main ingredient.
Origin and Tradition
The name cajettes comes from the elongated shape of the gnocchi, reminiscent of a spindle used for spinning wool. This dish represents an important part of the culinary culture of the Piedmontese valleys, where natural resources and the simplicity of ingredients form the basis of flavorful and nutritious dishes.
Pumpkin Gnocchi
Introduction to Pumpkin Gnocchi
Pumpkin gnocchi are a traditional dish from Piedmont, made with pumpkin, eggs, and flour. This type of pasta is also popular in Friuli Venezia Giulia, Veneto, and Valle d’Aosta.
Preparation and Seasonings
Pumpkin gnocchi are often baked in the oven and topped with fontina cheese. Pumpkin, ideal for its texture and preservability, was once the main ingredient in stuffed pastas before potatoes were introduced.
Historical Significance
Pumpkin gnocchi represent a low-cost alternative to meat-filled ravioli, traditionally prepared for special occasions. This dish is an example of how Piedmontese cuisine uses local ingredients to create flavorful and traditional meals.
Ossolani Gnocchi
Introduction to Ossolani Gnocchi
Ossolani gnocchi are a typical dish from the Val d’Ossola, made with wheat flour, chestnut flour, pumpkin, potatoes, eggs, and spices. These soft gnocchi are boiled and served with alpine butter.
History and Preparation
Ossolani gnocchi date back to the 16th century, when mountain dwellers would descend to Intra and Pallanza to stock up on ingredients. Upon returning, they would prepare meals using the available resources, such as wheat, potatoes, and chestnuts.
Cultural Significance
Ossolani gnocchi represent a connection to the mountain tradition of Piedmont, where cooking was based on local ingredients and ancient preservation techniques. This dish exemplifies how Piedmontese cuisine turns simple ingredients into rich and flavorful meals.
Ravioles
Introduction to Ravioles
Ravioles originated from the Walser communities, historically settled in the upper valleys of Piedmont, and are also linked to Ligurian tradition. This filled pasta is part of the “cucina bianca,” a gastronomic tradition of the Occitan valleys in Cuneo.
Preparation and Variants
The filling of ravioles varies depending on the region, mainly using local cheeses. Traditionally, ravioles are fried and then cooked in milk, especially in the Biella valleys, though there are also boiled versions served with seasonal ingredients.
Cultural Importance
Ravioles represent a connection to the culinary tradition of the Piedmontese valleys, where simple ingredients were transformed into flavorful and nourishing dishes. This pasta exemplifies how Piedmontese cuisine preserves and celebrates ancient culinary traditions.
Tajarin
Introduction to Tajarin
Tajarin are one of the most famous pastas in Piedmontese cuisine, characterized by their bright yellow color due to the abundance of egg yolks. They are especially popular in the Langhe region and are a local culinary symbol.
History and Preparation
Already during the time of Victor Emmanuel II, tajarin were one of the most popular dishes. In the past, they were served at festive occasions, often seasoned with oil and anchovies or butter and mushrooms. Today, they are dressed with various ingredients, from offal ragù to Alba white truffles.
Cultural Importance
Tajarin are an example of how Piedmontese cuisine preserves ancient culinary traditions, creating dishes that reflect the region’s history and culture. This pasta is a symbol of Piedmontese cuisine, celebrated for its simplicity and rich flavor.
Conclusion
Piedmont is a region rich in culinary traditions and unique flavors, and Piedmontese pasta is a perfect example of this. Each type of pasta tells a story of culture, land, and a passion for good food. At Cerea Travels, we offer the opportunity to immerse yourself in these traditions through our authentic Piedmontese cooking classes. During our trips, you’ll learn how to make fresh Piedmontese pasta directly from the local grandmothers, who hold the secrets of this art. Join us for an unforgettable culinary experience and discover the authentic flavors of Piedmont.
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