Idea Tourism Magazine

Food & Wine

Plin, a pinch turned international

This pasta was born to ennoble the leftovers, that the housewives of a time certainly did not intend to waste.

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To appreciate the flavor of the meat filling to the three roasts, often the “plin” are served to the napkin, or cooked, drained and laid on a white napkin without the addition of any seasoning.



Plin are similars to agnolotti, because they are small and irregular fresh pasta parcels, made with egg-pasta and filled with meat. Their name comes from the closing process: they have to be close with a nip, “plin” in the piedmontese dialect. The Cuneo food tradition suggests to serve them with roast sauce or with butter and sage.

Area of production

Plin are produced in the Cuneo province, especially in the Langhe area, in Alto Monferrato, in the Alessandria and Asti provinces and in some municipalities near Turin.


Plin have very ancient originis: in 1846 they are mentioned in a recipe of Francesco Chapusot, a chef from Turin.

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