Agnolotti del Plin with Cheese Fonduta, Mushrooms & Sage

Delicate hand-pinched agnolotti filled with a silky cheese fonduta, served with golden mushrooms sautéed in butter and sage. These agnolotti come from the hills of Langhe and Monferrato in Piedmont, a region where pasta is shaped as carefully as it is named. Plin means “pinch” in the local dialect, and that’s exactly how each agnolotto is sealed with a neat pinch of the fingers, forming a distinctive shape that has become a symbol of northern Italian craftsmanship. Traditionally, the