The pasta with egg is among the highest expressions of Italian culinary tradition. Some types add an exquisite filling to the mastery of making. In this special category we cannot fail to mention the Cappelletti in broth. Originating from the Romagna but widespread throughout theCentral-northern Italy, this stuffed pasta should not be confused with Tortellini, although the origins are more or less the same. Closing, dimension is cooking methods draw a clear boundary between these two samples of the Emilia-Romagna cuisine, which divide the region exactly in half: to the south the Cappelletto, north the Tortellino . The cappelletti are larger and are obtained by cutting the browse in squares or circles, inside which the filling is put. The closure is done upwards and for a good result it is essential skills is fingers trained by years of practice. As for the filling, there is a real dispute taking place between the various cities in which the Cappelletti spread. From beef to chicken through combinations of cheeses and nutmegs, it is on the ingredients that the “Cappelletto battle” is fought. To make everyone agree there is the broth that it must necessarily be very fat but, even here, to achieve this result there are those who prefer to use the capon who it hen.

Origins

The geographical area in which the birth of the Cappelletti is commonly traced and that between Cesena, Reggio Emilia and Ferrara. Many, however, argue that over the years there has been a development of parallel traditions that allow many other cities to claim their birthright. For this reason there are also different stories about why the Cappelletti are called in this way. The most accredited argues that the shape of the Caplèt, the name of the stuffed pasta in dialect of Romagna, remember that of "galonza”, A hair with little brim and abundant dome typical of country people. Precisely because of the similarity with the headdress, the habit of calling them Cappelletti would spread. If the hat shape is more or less respected by all traditions sizes vary, especially in Romagna. The Cappelletti, in fact, are very small near the Reggio Apennines and get bigger and bigger as you go down towards the Po.

They have been greedy in Forlì since 1800

It is not known exactly when the Cappelletti were born, even if there are testimonies of dishes that remember them both in Roman age which, later, in early sixteenth century. The fact is that the first testimony history of this stuffed pasta is from 1811. In that year in the Napoleonic Kingdom of Italy, a fact-finding survey on the life of the inhabitants of the countryside was promoted. Local public officials were asked to write down traditions, customs, dialects and superstitions of the administered places. In the report the prefect of Forlì speaking of culinary traditions he wrote: “At Christmas every family makes a pasta soup with stuffed with ricotta which is called Cappelletti. The greed for this soup is so general, "specifies the prefect" that everyone, and especially the priests, makes bets as to who eats more of it ".

The Cappelletti at the "Center"

Cappelletti are also very popular in other regions such as Marche and in some areas of the Lazio. In the Marche, in particular, this stuffed pasta is so widespread that it is considered part of the tradition, even if many testimonies claim that the Cappelletti arrived in the area only in postwar period. The main difference with the Romagna recipe lies in the filling. The Marche version includes, in addition to cheese and capon breast, too mixed meat of veal, turkey and pork loin. Going further south it turns out that in province of Latina, you eat the same Cappelletti that you eat in Ferrara. The reason for this curious culinary “contamination” dates back to the twenties of the last century. In 1924, in fact, the work of reclamation of the Agro Pontino which lasted for about twelve years. Many participated in the enterprise workers coming from Veneto and just from Ferrara and surroundings. Following the workers came the families who brought habits and customs of the land of origin to the area, including the main dish of Ferrara cuisine: Cappelletti. After the reclamation, many of these families remained in the area, so today it is quite usual, even in Rome, to have a grandmother who has always cooked Cappelletti in broth.

And here is our recipe

Other Recipes you can read:

• Pistachio rice arancini – Italian cuisine reinvented by Gordon Ramsay

  Brown the chopped onion with the butter in a non-stick pan.Add the rice and let it toast, then add the hot broth little by little and cook. In the meantime, ..

• Gennaro Esposito opens a cooking school for “special” kids – ..

  In the new kitchen of Casa Mehari there is everything: it is like that of a restaurant, with all the necessary and safe equipment for the kids to work ..

• Sushi bowls with marinated salmon, avocado and cucumbers – Italian ..

  With fresh ingredients and aromatic marinades, these bowls will take you on a flavor journey to Japan without having to leave your kitchen. Enjoy your meal!