A thick soup of pasta, creamy borlotti beans and tomato. Finished with extra virgin olive oil infused with Parma ham and chilli.

Carluccio's says "A traditional dish from Piemonte. Pinched pasta stuffed with beef and pork, served in chicken broth. The origin story says plin (which is also called agnolotti) was invented when a chef was asked to prepare a celebration dinner after a siege ended in Piemonte. As he didn’t have much food left in the pantry, he improvised! Serving meat stuffed into egg dough. " It was very tasty!