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Agnolotto (Stuffed Pasta) and Bonarda Wine Festival
Staff Writer - October 9, 2005

Mazzolino Bonarda Oltrepò Pavese DOC The Agnolotto & Bonarda Festival, to be held from October 14, to November 25, 2005 in the province of Pavia, is the idea of Lino Lugano, vice president of the Strada del Vino e dei Sapori (Road of the Wines and Flavors). The event is made possible by the commitment of local restauranteurs and aims to promote typical specialties from Oltrepò Pavese, or the Pavia-side bank of the River Pò, in Lombardy region of Italy.

In order to offer eno-tourists the opportunity to discover places, typical products and local traditions, while wandering off the beaten path, along back roads not far from the river, the organizers decided to emphasize the tight link that exists in this part of the Pavia province, between the agnolotto (kind of typical local stuffed pasta similar to the better known tortelloni o tortellacci), the Oltrepò area, and its wine. This traditional link has been consolidated on the occasion of local Patron Saint festivals and upon dinner tables in many private homes. With the Agnolotto & Bonarda – Le Cene (The Dinners) initiatives, the local chefs want to create and build upon the established tradition, as well as to pay respect to such quality pairing.

Agnolotti _ Ristorante President Hotel Terme

Agnolotti _ Ristorante Hotel Locanda Montesano

Agnolotti _ Albergo Ristorante Selvatico

Agnolotti - Ristorante La Locanda dei Beccaria

Agnolotti: Various presentations offer different flavors

Bonarda Moranda - Azienda Agricola Travaglino Ten restauranteurs, members of the local Strada del Vino e dei Sapori, paired select various types of Bonarda, the wine commonly found on local dinner tables, with the Agnolotto dell'Oltrepò, or agnolotti pasta prepared with local products, in the styles common to the part of the Pavia province next to the Pò River.

Same recipe and same wine, but different chefs and different producers.

Each restaurant will offer its interpretation of the traditional recipe, emphasizing the 'locality' in both the presentation and the added flavors, producing unique sauces linked to each specific place. With the added professionalism of the local chefs, the natural, genuine quality of agnolotti pasta and Bonarda wine pairing will be certain to satisfy the most refined eno-tourist, as well as the adventurer looking for new, innovative flavors.