Osteria Langhe Plin Price

Osteria Langhe’s Plin features handmade agnolotti pasta filled with La Tur, a soft-ripened cheese blend of cow, goat, and sheep milk. Chefs pinch the dough to create small pockets before boiling them to an al dente texture. A simple sauce of melted butter and fresh thyme coats the pasta, allowing the tanginess of the cheese to remain the focal point. The price for this entree ranges from $18.00 to $20.00.

The focus on a rich cheese filling in this Plin dish at Osteria Langhe parallels the Cacio Whey Pepe at Monteverde, though this dish uses a sealed ravioli shape rather than long noodles. A glass of Nebbiolo cuts through the fat of the dairy, while a starter of Carne Cruda introduces the meal with a traditional raw beef dish. Diners also frequently order the Insalata to provide an acidic contrast to the soft pasta, or finish with the Bombolini for a sweet conclusion. Osteria Langhe Plin reviews consistently describe the dish as a melt-in-the-mouth experience, praising the balance between the rich filling and the herbal brightness of the thyme.

Aldo Zaninotto considers this the signature dish of the restaurant, representing the culinary heritage of the Piemonte region where agnolotti del plin originated. The name translates to "pinch," referring to the specific hand-gesture used to seal the filling inside the dough. establishment in Chicago, IL, opened in 2014 to showcase these specific regional traditions. The menu prioritizes ingredient-driven recipes that rely on technique rather than complex garnishes.