Agnolini

Agnolini are the dish of holidays and important occasions.

The recipe of "Agnulìn" or Agnulì "was published for the first time in 1662 by Bartolomeo Stefani, cook at the Gonzaga court and is still handed down from generation to generation in families.

They are the main soup of Mantuan cuisine, that of holidays and important occasions.
The Mantuan tradition has it that on Christmas Eve the family gathers to prepare the agnolini, which are eaten on Christmas day.

“Agnulì en Brò” served in meat broth with abundant addition of parmesan cheese.
"Agnulì Bevr’in vin" served in meat broth with the addition of a drop of red wine, generally Lambrusco Mantua.
“Agnulì Sòt” served dry with poured melted butter and sage.