Tiramisu is probably the most popular dessert on Italian tables today. Beloved by all, we appreciate its taste and softness on the palate. Much appreciated, but also disputed in its historical origins among various Italian regions. The one that lately seems to be more plausible (but not certain) is the Veneto, which wanted it as a dessert to strengthen itself during evenings spent in closed houses.
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Agnolotti del Plin are a type of stuffed pasta typical of the Langhe in Piedmont. The plin is the pinch with which this particular type of agnolotti is closed. In fact, the agnolotto from the Langhe differs from the more well-known Turinese one in some characteristics. First of all its small size, then for the filling which, reflecting the influences of the Ligurian tradition, is made of meat (leftovers from roast pork and veal) accompanied by vegetables. There are variants with meat that can be rabbit or sausage, as in vegetables that instead of spinach can be present beets, cabbage, carrots, etc. Turinese, due to the size, reduced and because the filling also includes vegetables, as the Ligurian tradition also wants. It can often happen that different or unusual meats are used for a filling, such as rabbit meat.
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