[1] Agnolotti pavesi can be served dry, with a sauce based on Pavese stew,[2] or in goose broth.

[1] The recipe for this stuffed egg-based pasta is characterized by influences from Piedmontese and Piacentino cuisine, characteristics of areas that border the Oltrepò Pavese.

Agnolotti pavesi can be served dry, with a sauce based on Pavese stew,[2] or in goose broth.

[citation needed] The agnolotto pavese which achieved the world record for its weight (148 kilograms or 326 pounds) was made in Fortunago in 2015.

[9] A charity competition, called Palio dell'Agnolotto, is organized in the Oltrepò Pavese, where local restaurants and agritourisms compete in the preparation of the agnolotti pavesi with the aim of winning the event after judges vote, which rewards the three best agnolotti pavesi and awards the special prize for the best plating.