Agnolotti stuffed with donkey meat are the most renowned workhorse of the traditional cuisine of Calliano. Since it is one of the most popular dishes of the Piedmontese culinary tradition, an entire festival is even dedicated to agnolotti stuffed with donkey meat, namely the Donkey Agnolotto Festival in Calliano! The fair, in fact, traces the gastronomic experience linked to tradition, bringing out the goodness of this typical dish and the beauty of the historic center of Calliano. Between tradition, good taste and particularity, find out below the history of agnolotti and how to prepare them quickly and easily at home!


Donkey meat is a recurring protagonist of the recipes of Calliano and of the whole province of Asti. Brought to the fore by two Callianesi traveling to Tuscany in the early 1800s, donkey meat was considered a poor food, mostly associated with homemade and peasant cuisine. Used as an alternative to beef, much more expensive at the time, it is a particularly tasty meat, which gives a very particular flavor to every dish and, moreover, can be cooked in many ways. In fact, from donkey stew, to savory pies, up to stuffed agnolotti: donkey meat offers a range of dishes that now distinguishes Calliano’s cuisine.


Agnolotti stuffed with donkey meat are a type of filled pasta, rectangular in shape and small in size.

Difficulty: Medium
Doses: 6 people
Processing time: 120 minutes
Cooking time: 90 minutes

For the dough:
The recommended doses for the dough for 6 people include 500 g of flour; 4 eggs; 1/2 glass of wine; salt, pepper and nutmeg as required.
For the stuffing:
The doses to buy for the filling include 500 g of donkey neck neck; 250 g of pork neck; 500 g of cabbage; 1 onion; rosemary to taste; 2 glasses of wine; 200 g of grated cheese; 2 eggs; extra virgin olive oil to taste; 70 g of butter and nutmeg, salt and pepper to taste.
For the stew:
The stew is ideal for cooking and flavoring the meat to then put into the filling and also to accompany the dish once cooking is finished.
You will need butter, carrots, celery, onion, garlic, salt and pepper to taste.

Starting with the preparation of the stew, put the butter in a saucepan to melt, add the carrot cut into small pieces, celery, onion, garlic, salt and pepper and leave everything to brown. Add a dash of wine and water and leave the stew to cook for about two hours over low heat.
After the necessary time, cut the meat into cubes and add it to the stew, stirring for about ten minutes. Add the herbs if necessary and cook for about another 30 minutes.
Meanwhile, also put the cabbage to boil in salted water, then drain and cut it finely. Also take the meat, drain it from the stew and put it in the meat grinder along with the cabbage, grated cheese, eggs, wine, onion and herbs. Combine everything and chop finely, until you get a firm but malleable dough.
While you leave the dough to rest, you can dedicate yourself to the preparation of egg pasta. In fact, start by sifting the flour, add the salt and other flavorings and form a volcano-shaped hollow. Then pour in the eggs and start beating everything with a fork until the dough becomes smooth and fluffy. Form a loaf, take a cloth with which to cover the dough and wait for it to dry.
Using a pasta ironing machine, make very fine sheets and spread them out on a pastry board, carefully spacing them apart.
Start, therefore, to take small portions of filling and put them in the pastry, then with the help of a washer proceed to cut to create small agnolotti.
When you are done, put the water to cook and start cooking your agnolotti and, before serving, remember to season them with the stew and a sprinkling of grated cheese.