Cappelletti in broth

The Cappelletto Reggiano is one of the most authentic and beloved specialties of the gastronomic tradition of the province of Reggio Emilia.
This handmade egg pasta is carefully filled and individually folded by hand, creating its distinctive “navel-shaped” form - an iconic hallmark that makes it instantly recognizable.
Found throughout the city and province, the Cappelletto Reggiano remains a true symbol of Emilia’s warm hospitality and love of sharing good food.
A centerpiece of festive gatherings and family celebrations, it continues to hold a special place at the heart of local traditions.

The recipe

(one of the traditional versions)

Ingredients

• 2 small onions
• 150 g butter
• Beef rib steak, or another flavorful cut of beef
• 70 g cured ham
• 60 g pork tenderloin or pork loin
• 1 garlic clove (optional)
• Nutmeg, to taste
• Breadcrumbs, as needed
• Parmigiano Reggiano cheese

The Preparation

The preparation begins with the filling, traditionally known as pesto.
The meat is slowly cooked with butter, onion, salt, and pepper until it becomes tender and richly flavored. Once ready, it is finely minced and combined with egg, breadcrumbs, and generous amounts of Parmigiano Reggiano — the essential ingredient that gives the filling its distinctive aroma and remarkable depth of flavor.
A unique feature of the Reggio Emilia tradition is the preparation of the breadcrumbs. Before being added to the filling, they are lightly toasted in the cooking juices of the meat and delicately scented with nutmeg. This extra step enhances the filling, giving it an even richer and more aromatic character.
As with many historic recipes, there are countless family variations of the cappelletto filling. Some recipes include finely minced sausage or mortadella, while others replace butter with beef marrow or enrich the mixture with a hint of cloves. These subtle differences tell the story of individual families and local traditions, while preserving the essence of the original recipe.

Once the filling is prepared, attention turns to the fresh egg pasta, rolled out into a thin sheet according to tradition. From this delicate dough, each cappelletto is carefully shaped by hand using techniques passed down through generations, creating its distinctive and elegant ring-like form.

The most authentic way to enjoy Cappelletto Reggiano is served in a steaming, richly flavored meat broth, slowly simmered to perfection. In fact, in many homes around Reggio Emilia, people speak of brodo da cappelletti (“cappelletti broth”), highlighting how essential the broth is to the dish and how it enhances every nuance of its flavor.