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INGREDIENTI
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Arrosto di vitello / Prosciutto cotto / Parmigiano reggiano di 24 mesi / Sugo d’arrosto
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CONSERVAZIONE: max 3 giorni in frigo; 3 mesi in freezer
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[/vc_column_text][vc_row_inner][vc_column_inner width=”1/4″][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text el_class=”descrizioneprodotto”]Caratteristici della zona delle Langhe e del Monferrato, sono agnolotti di carne dalla sfoglia sottilissima, particolarmente curati e gustosi. Prendono il nome dal pizzicotto (in dialetto piemontese “plin”) che serviva per chiuderli e dare loro la caratteristica forma oblunga anziché quadrata.
Gli agnolotti del plin sono inseriti nell’elenco dei Prodotti agroalimentari tradizionali italiani.
I condimenti tradizionali sono:
– Sugo d’arrosto
– Ragù di carne in bianco
– Burro, salvia e parmigiano reggiano
– Ottimi anche in brodo[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][/vc_column_inner][/vc_row_inner][vc_column_text css=”.vc_custom_1510755403735{padding-top: 40px !important;padding-bottom: 20px !important;}”]
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Ordina la tua pasta
Vieni a ritirarla direttamente al pastificio
CHIAMA ORA – 011 819 3255
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