The agnolotti are having a good time, sliding around in saffron-streaked butter sweetened with honey. Pudgy and thin-skinned, each one is full of softly tangy sheep's milk cheeses.
It's hard to say what's more delicious: Could be this, or could be the chewy malfadini in fat, crimped ribbons, tangled up with heaps of Parmigiano, buzzing softly with pink peppercorns.
It's all right, you don't have to choose. You can order both.
Source: http://www.bloomberg.com/
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