Agnolotti “del Plin” are a typical dish of Piedmontese cuisine. Usually made by hand with extremely refined and tasty filled pasta they are much smaller than the “traditional” agnolotti. The “Plin” literally means “pinch” and, in fact, they appear as “pinched” in the middle, giving them a slightly curled shape, even more suitable for absorbing the sauce with which they are presented. The filling is strictly either lean or raw meat based. The sauce can vary from simple butter and sage or gravy from roast.