Talk:Agnolotti

A few points to take into consideration
I am from the region of Piedmont and in all my life I never read or heard that agnolotti means priest hats either in Italian or Piedmontese. I would like to know where that information comes from. The agnolotto is not a kind of raviolo. That's why agnolotti is agnolotti and ravioli is ravioli. They are two different things. Agnolotti are shaped like a square while ravioli are shaped like a half moon. People in Piedmont do not fry agnolotti. They boil them in hot water for a few minutes.

ICE77 -- 81.104.129.226 09:28, 11 June 2007 (UTC)

I understood that Agnolotti are half-moon shaped while ravioli are square. Can anyone shed any further light on this? Arctic hobo 19:00, 2 September 2007 (UTC)

I thought Agnolotti were square and Ravioli were circles. o.0 70.78.192.89 (talk) 01:24, 18 April 2008 (UTC)


 * I am from Piedmont as well and I guess that whoever said that agnolotti means "priest hats" most likely mistook agnolotti for cappelletti (literally "small hats"), a similar filled pasta which is most typical of Emilia-Romagna and Marche regions.--Teno85 (talk) 00:57, 16 January 2016 (UTC)

Meat?
Is it correct that agnolotti require meat in their filling? I believe The French Laundry, for example, does agnolotti filled with seafood mousseline. Does Larousse provide a definitive answer? MarkBernstein (talk) 23:21, 7 May 2015 (UTC)
 * I think that's technically true, and what makes it agnolotti instead of just ravioli. In piedmont agnolotti can come in a mezzaluna shape or in the "agnolotti dal plin" (rectangular with the edge turn pinched onto the rest of the dumpling). In America, any filled pasta shaped like "agnolotti dal plin" is called agnolotti even if it doesn't have a meat filing. – Pedantic79(talk) 06:11, 28 August 2016 (UTC)
 * Sorry for my bad English but I will try to make myself understood. I am from Piedmont, and I can say that it is incorrect - in Italy at least - to say that Agnolotti can come either with "mezzaluna" or "rectangular" shape, even though it is common belief that their first shape was circular - the word Agnolotti comes from the latin Anellus meaning ring. Actually agnolotti are traditionally only made with a square/rectangular shape, while ravioli can also be made with any different shapes - i.e. triangular, semicircular, etc etc. Also, agnolotti's filling is traditionally made only of meat, even if someone may use spinach, cheese or other ingredients instead, in place of the meat. Furthermore in Piedmont we say either "agnolotti del plin" or "agnolotti al plin" whether you are located in Montferrat or Langhe. Personally I prefer the second one. --Frukko (talk) 14:30, 30 August 2016 (UTC)

Last edit war
Hello, I think the article last good version was the one of 9th of October. After the short edit war the article stayed in the bad version, an IP deleted a complete paragraph including references. Could someone restore the good version? 81.185.168.37 (Since I have been brought into the discussion today, the rest are attempts to insert false information about an alleged French origin of Italian foods.) 16:27, 20 October 2023 (UTC)


 * Drmies I saw you were editing this article, could you have a look? 81.185.168.37 (talk) 16:50, 20 October 2023 (UTC)


 * Last good version is on 11 June 2023. Since I have been brought into the discussion today, the changes carried out after such date are attempts to insert false information about an alleged French origin of Italian foods that 81.185.168.37 is trying to impose. --Frukko (talk) 18:13, 20 October 2023 (UTC)
 * I'm not sure I have a lot of faith in either one of you. Drmies (talk) 19:51, 20 October 2023 (UTC)
 * @Drmies Ip @User:212.131.202.194 deleted a complete paragraph, is it ok?
 * It seems that we have an edit war about two nationalist versions (France vs Italy)). Place of origin as Duchy of Savoy makes sense as the two regions that share the dish were part o the duchy until 1861 and the dish is older than that.
 * The article describes the Italian version, it would be fair to restore the paragraph talking about the French version in the section "variations". What do you think? 81.185.161.57 (talk) 22:30, 20 October 2023 (UTC)
 * Drmies I'm not talking about abstract things, and I realize that rebuilding everything isn't easy, but I'm trying. A few months ago, the user User_talk:Xiaomichel began adding false information about Italian food, i.e., not supported by strong sources. This user was indefinitely blocked. Subsequently, this user created several sockpuppets, including User_talk:Juan.Alvarez6 and others, who were also later blocked. But if you read Xiaomiche's talk page, everything becomes extremely clear: the intention of this person and their sockpuppets is to attribute the origin of various Italian foods to France. I have a feeling that the person who initiated this discussion 81.185.168.37 is somehow connected to this whole story (after all, it's enough to see the changes they made). That said, I was rightly partially blocked on the voice Agnolotti for edit warring at the time because I deleted all these sources by the sockpuppets that I considered (and still consider) irrelevant on the Agnolotti page using my account at high speed. However, apart from this, I have never used a sockpuppet in my entire Wikipedia history. Now, since there is an ongoing investigation against me initiated by this individual and I haven't made an edit in months, I am confident that the truth will be restored, and I trust Wikipedia administrators and you. Last but not least i confirm i have nothing to do with the User:212.131.202.194 --Frukko (talk) 22:59, 20 October 2023 (UTC)

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