Pronunciation: [ˌaŋɡɪəlˈiːnɪ] (IPA) 
The word "angiolini" is derived from Italian cuisine, a type of pasta that is small and stuffed with meat. The spelling of this word can be broken down using IPA phonetic transcription as /ændʒɪəˈliːni/. The "a" sound is pronounced as the short "a" in "cat", followed by the "ng" sound, "iy" as in "see", "uh" as the schwa sound, "l" and "iy" again. The accent is on the second syllable, and the final "ni" is pronounced like "nee".
Angiolini is a term most commonly used in the culinary world to refer to a type of stuffed pasta or dumpling that originates from the region of Piemonte in Italy. It is a diminutive form derived from the Italian word "angelo," meaning "angel," suggesting that they are small, delicate and heavenly in taste.
Angiolini are typically handmade and consist of a thin pasta dough that is rolled into small, square or diamond-shaped pieces. The dough is then filled with a variety of ingredients, often including a mixture of vegetables, meat, cheese, or herbs. The filling is carefully enclosed by folding the pasta over and sealing the edges, creating a small, pouch-like shape.
These delicate dumplings are traditionally served in a flavorful broth, similar to a soup or consommé. The soft, tender texture of the pasta complements the savory and aromatic filling, resulting in a delightful combination of flavors.
Angiolini are often enjoyed as a special dish during festive occasions or celebrations in Piemonte. They are also widely cherished for their versatility, as various regional variations exist, each offering a unique twist on the traditional recipe.
In summary, angiolini are small, stuffed pasta dumplings that originated in Piemonte, Italy. They are known for their delicate and heavenly taste, made from a thin pasta dough filled with a mixture of ingredients. This traditional dish is typically served in a flavorful broth, highlighting the taste and texture of the angiolini.
The word "angiolini" originates from Italian, specifically from the Tuscan dialect. It is the plural form of "angiolino", which is a diminutive of "angelo" meaning "angel" in English. This term was originally associated with a type of stuffed pasta dumplings resembling little angels due to their shape. The word "angiolini" is also sometimes used to refer to small ravioli or tortellini.
