Food family · 5 dishes · 3 regions

The stuffed pasta
family.

3Italy

1Goryeo

1Xinjiang Uygur Zizhiqu

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Italy

3 dishes from Italy

3

agnolotti
Italian stuffed pasta from Piedmont, made by folding small pieces of flattened dough over roasted meat or vegetable fillings.
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Sebada
A Sardinian deep-fried semolina-and-lard dumpling filled with soured Pecorino Sardo and lemon peel, covered with honey, sugar, and sometimes salt.
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ravioli
Ravioli are Italian stuffed pasta with a filling enclosed in thin dough, usually served in broth or with sauce. They are commonly square, though circular and semicircular forms are also used.
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Goryeo

1 dish from Goryeo

1

mandu
Korean dumplings prepared by steaming, boiling, pan-frying, or deep-frying, with styles varying across the peninsula. Once part of royal court cuisine, they are now sold throughout South Korea.
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Xinjiang Uygur Zizhiqu

1 dish from Xinjiang Uygur Zizhiqu

1

manti
Manti are dumplings in Turkish, Uyghur, and Central Asian cuisines, also found in West Asia, the Caucasus, and the Balkans. Spiced lamb or ground beef is wrapped in thin dough, then boiled or steamed.
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