Plin di Langa

Plin di Langa is a traditional stuffed pasta from the Langhe region of Piedmont, Italy, whose name derives from the Piedmontese word *plin*, meaning “pinch,” referring to the small, pinched-square shape of each raviolo. Historians trace its origins to the 19th-century trattorias of the Langhe hills, where cooks would fold scraps of fresh egg pasta around leftover roasted meats. The classic filling blends braised veal, pork, rabbit, and sometimes beef, enriched with eggs, Parmigiano-Reggiano, and a hint of nutmeg. A great version is distinguished by an impossibly thin, silky pasta sheet that yields to the bite, a moist but not wet filling that tastes distinctly of the land, and a precise double pinch that creates the characteristic “little belly” of the raviolo. At Osteria Amore e Mente in La Morra, Italy—praised by the creator *Habemus Fame*—the dish is often finished with melted butter, fresh sage, and a shower of aged Parmigiano, allowing the filling’s complexity to shine. Regional variations abound: some households substitute braised rabbit entirely, others add spinach or ricotta for a lighter texture, and a few modern versions incorporate truffle shavings from the surrounding Alba region. Regardless of the filling, the true mark of excellence remains the delicate pinch, a hand-crafted detail that distinguishes Plin di Langa from other stuffed pastas.