Agnolotti al Parmigiano Reggiano


Two discs of egg pasta enclose a creamy filling made of Parmigiano Reggiano DOP, protagonist of most authentic Italian culinary tradition. Ideal menu for special occasions.

Free-range hens’ eggs exclusively coming from Italian farms.

Reheating procedure

• 2′ in boiling water
• 3′ in a pan
• 6′ in traditional oven

Try this recipe

Agnolotti al Parmigiano Reggiano DOP with vegetables carbonara sauce.

• Zini Agnolotti al Parmigiano Reggiano DOP
• 1 courgette
• 5 asparaguses
• 50 g fresh peas
• 2 eggs
• 50 g PDO Parmigiano Reggiano cheese
• Pepper
• Extra virgin olive oil

Clean asparagus and courgette and cut into cubes. Cook in a pan with oil, salt and peas and add a little water, if needed, to obtain a sauce. Whisk eggs, add a little water, much pepper and PDO Parmigiano Reggiano cheese. Cook PDO Parmigiano Reggiano cheese in salted water, drain and season with the sauce. Remove from the flame and add whisked eggs. Let it grow and serve.

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