Cappelletti Reggiani De.C.O.

In the culinary tradition of Emilia, cappelletti hold a special place, straddling the line between a domestic ritual, an expression of affection and a symbol of identity.
Born of the wisdom of family kitchens, they are still passed down today from generation to generation, with slight variations that differ from home to home and from region to region: from the mountains to the Reggio lowlands and on to the provincial capital.
Even their size reflects this geography of taste, tending to increase as one descends towards the plains.

Little treasure chests of pasta, cappelletti are the heart of the feast.
Traditionally served in hot, fragrant capon broth.

Between legend and tradition

History and legend are intertwined around their origins. One of the best-known tales, inspired by the verses of Alessandro Tassoni’s La Secchia Rapita, tells of Venus, Mars and Bacchus travelling across the earth.
Having stopped at an inn, the goddess of love remained to rest whilst the other two rose at dawn.
When the cook saw her, struck by her beauty, he sought to recreate the memory in the kitchen: he kneaded the dough, cut it into small squares, stuffed them and sealed them around his finger, shaping those little parcels that we still know today.

For those who prefer a more down-to-earth explanation, the name ‘cappelletti’ is said to derive instead from the shape of the pasta itself, which resembles a medieval headdress or the characteristic helmet worn by soldiers.

The art of making the pasta dough

Making cappelletti is a process that requires time, care and respect for tradition.
The pasta dough is rolled out thinly, cut into small squares and filled with a filling that varies slightly depending on the family and region, but which always strikes a balance between delicate and robust flavours.
Each piece is then sealed by hand, with a swift and precise movement that determines its final shape.

The taste of celebration

Served in steaming broth, cappelletti represent one of the most iconic moments in Reggio Emilia’s culinary heritage: a dish for Sundays, festive occasions and family gatherings.
Every spoonful encapsulates a time-honoured flavour, born of patience, memory and conviviality, which continues to define the region’s gastronomic identity to this day.

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Cappelletti Reggiani De.C.O.

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Cappelletti in broth