Thursday, May 10, 2012

Agnolini

Agnolini


Here the first courses of our gastronomic tour in the lands of the Mantuan Oltrepò.

Meat stock and agnolini, which are not Emilian tortellini and cappelletti, but they're very much alike. I told you that we are in a border area and the similarities in the recipe do not stop there. Stay tuned ;)



(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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1 commenti :

lostpastremembered said...

Beautiful picture... marvelous dish

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