Traditional Piedmontese agnolotti, produced in full accordance with the ‘old-fashioned recipe’. The meat is cooked and braised in red wine with a sauté of mixed vegetables that help to enhance its flavour. The subsequent addition of pork, fresh steamed spinach and rice completes the dish and creates a filling that is a symbol of Italian culinary tradition. The pasta is made with semolina and flour from Italian grains and fresh free-range eggs.