A name in Friuli-Venezia Giulia and the Venetofor the horn shell, a brown mottled, nobbled shellfish about 7 cm long.
Agnolotti or pasta squares from Friuli stuffed with breadcrumbs and potatoes mashed with cinnamon, sugar, parsley and mint, and served as a starter with grated cheese and butter.
Agnolotti or pasta squares from Friuli stuffed with spinach, chocolate, sultanas and candied peel, flavoured with cinnamon. Sometimes they include fresh local cheeses and are usually served in broth as a starter.
Agnolotti or pasta squares from Friuli stuffed with potatoes mashed with cinnamon, sugar, parsley and mint, and served as a starter with grated cheese and butter.
Agnolotti or potato gnocchi from Friuli stuffed with anything from spinach to smoked ricotta or chocolate, sultanas and candied peel, flavoured with cinnamon. Sometimes they include fresh local cheeses and are usually served in broth as a starter or with melted butter.
Agnolotti or pasta squares from Friuli stuffed with potatoes mashed with cinnamon, sugar, parsley and mint, and served as a starter with grated cheese and butter.
Agnolotti or potato gnocchi from Friuli stuffed with anything from spinach to smoked ricotta or chocolate, sultanas and candied peel, flavoured with cinnamon. Sometimes they include fresh local cheeses and are usually served in broth as a starter or with melted butter.
Agnolotti or pasta squares from Friuli stuffed with potatoes mashed with cinnamon, sugar, parsley and mint, and served as a starter with grated cheese and butter.
