WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| agnoli
Language: Italian
Description: Agnoli or sorbir d'agnoli is a dish from Mantua in Lombardy. Historically this was little 'hats' of pasta similar to tortellini with a stuffing of minced capon flavoured with spices such as cinnamon and cloves, enriched with cheese, eggs and bone marrow. Today the capon is likely to be replaced with chicken or even beef. Either way it should be served with a broth of whatever meat is used.
Pronounced: ah'NYOH-lee
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Mantua in Lombardy
Also known as: sorbir d'agnoli
See places: Italian food and cuisine, Lombardy, Mantua
See foods and dishes: agnolini, pasta, tortellini
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