Chinese dumplings by Agie Zhou
Chinese dumplings at their finest
Agie Zhou’s workshop at the Mercato Centrale Milano is a shrine to Chinese culture, simplicity and goodness.
Like his father, Agie Zhou is an artisan-cum-entrepreneur. After earning a degree in economics from Milan’s Bocconi university and an MBA at the IE Business School in Madrid, he met Walter Sirtori, owner of the historic Sirtori butcher’s shop in Via Sarpi, Milan. From this meeting, Agie’s Ravioleria Sarpi was born, right next door to the butcher’s. Here, in Agie’s workshop at the Mercato Centrale, you can get a close look at how one of Chinese’s most traditional dishes is prepared: Jiaozi, or dumplings. He follows the traditional recipe used by his grandmother: simple, homespun fillings, which foreground and exalt every ingredient.
There are Chinese dumplings as you’ve never tasted them before.
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Like his father, Agie Zhou is an artisan-cum-entrepreneur. After earning a degree in economics from Milan’s Bocconi university and an MBA at the IE Business School in Madrid, he met Walter Sirtori, owner of the historic Sirtori butcher’s shop in Via Sarpi, Milan. From this meeting, Agie’s Ravioleria Sarpi was born, right next door to the butcher’s. Here, in Agie’s workshop at the Mercato Centrale, you can get a close look at how one of Chinese’s most traditional dishes is prepared: Jiaozi, or dumplings. He follows the traditional recipe used by his grandmother: simple, homespun fillings, which foreground and exalt every ingredient.
There are Chinese dumplings as you’ve never tasted them before.
