Piedmont produces some of Italy’s best wine. Why not put it on pasta?
If I wanted a definitive account of the dish’s origins, I’d be disappointed, warned Piermassimo Cirio, the bespectacled, cheerful 48-yearold who manages the kitchen at Madonna della Neve, a restaurant in Piedmont’s white truffle– and wine-rich Langhe region. Pinkie fingertip-size agnolotti del plin (from “pinch” in the local dialect), filled with meat and vegetables and sealed with a simple squeeze of thumb and forefinger, are the restaurant’s signature, and while the pasta takes many forms, I never expected it to be drowned in vino.
Esta historia es de la edición October - November 2017 de Saveur.
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Esta historia es de la edición October - November 2017 de Saveur.
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