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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


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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