Cappelletti, Caplet, Cappeletto


Other Names:
Emilia-Romagna, particularly around the towns of Modena and Bologna, 
Made with:
They are both are typically stuffed with a meat-and-cheese mixture and made with egg and durum wheat pasta dough.
Meaning “little cap” Cappelletti are about the size of a quails egg. Cappelletti is served in a rich meat broth on Christmas day. The tradition comes from Emilia-Romagna.  Cappelletti is slightly larger than they’re often confused cousin Tortellini.

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