About L'Agnolotto Tortona
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Agnolotto Tortona brings Tortona tradition to the table. A traditional first course for major holidays in the past, it's a pasta dish filled with a beef stew, simmered in robust, full-bodied red wine. The dough, traditionally rolled by hand, is made with 00 flour, bound with eggs and water. The "anlot" are topped with the sauce from the same stew used to make the filling; they can also be enjoyed in broth, although lovers of this dish prefer them "drowned" in Barbera.
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