Cappelletti  By


Cappelletti is the Reggio Emilia version of a regional recipe, the filling is slightly different from Tortellini or other variation, and it is with full rights part of this area’s tradition.

This handmade variety of pasta is very typical on Christmas table, a rich recipe prepared with patience and ancient skill, passed down from generation to generation: the family (usually women and the elder children) or a group of grannies gather around the table and start composing the small savory Cappelletti, that literary means “little hats”, filling squares of egg pastry with a mixture of meat and cheese, than sharing the results or eating them together usually served with capon broth!