Cappelletti (pasta)
Type | Pasta |
---|---|
Place of origin | Italy |
Region or state | |
Cappelletti (Italian:
The origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to Emilia-Romagna[1] and Marche.[2] From these areas it then spread over the centuries, becoming a typical dish in various cities. Some recent sources specifically indicate the area in the Cesena-Ferrara-Reggio Emilia triangle as the place of origin,[1][3] others report the Marche as a land where cappelletti are of ancient tradition.[2]
Production areas
Emilia
A first reference to this culinary preparation could perhaps be found linked to
Cappelletti are also traditional in Reggio nell’Emilia and Parma, especially during the Christmas holidays. The Reggiano type is shaped like a small hat or similar to a ring (different from the anolini or cappelletti from Parma, with a similar filling).[6]
Romagna
Cappelletti are the dish of choice for large parties in Romagna. The Cucinario of an ancient noble family of Lugo, written by Count Giovanni Manzoni, mentions seven different recipes. Called caplét in Romagna, they follow slightly different recipes in the filling generally based on cheese and ricotta, spiced with nutmeg and grated lemon zest, in some cases with the addition of capon breast, or other meat. In Faenza they have a filling (e 'pin o e' batù) of soft cheeses, Parmesan, nutmeg and without any type of meat and are consumed exclusively in chicken broth. In the Imola area, however, the filling is based on meat.[7] The dough is cut into squares of about 5 cm per side; in each of them a spoonful of stuffing is inserted. They are enjoyed in meat broth. It is a good idea not to remove them immediately from the pot: they should be left to soak for a few minutes so that they absorb the broth well.
Pellegrino Artusi, a native of Forlimpopoli, in his Science in the kitchen and the art of eating well, reports recipe no. 7: Romagna-style cappelletti, with ricotta-based filling (or ricotta and raviggiolo), capon breast or pork loin, to be cooked in capon broth.[8]
Marche and Umbria
In Marche[9] and Umbria[10] the cappelletti are considered traditional typical pasta. While tortellini in some areas of Marche came only after the war, cappelletti have always been homemade throughout the region, especially in the northern area, linguistically and culturally closer to Romagna. In Marche recipes, the filling is based on stewed meats including the "smells" of celery, carrot and a little onion, passed through a meat grinder, to which raw eggs, grated aged cheese, nutmeg and grated lemon zest are sometimes added.[11] Some annual celebrations, such as large Christmas lunches, include cappelletti in broth as a traditional first course.
In Umbria, cappelletti in capon broth[12] are also considered the typical dish on New Year's Day. Unlike Romagna, where the filling is made with cheeses, the Umbrian recipe also includes mixed meat: veal, turkey or chicken and pork loin.
Dry cappelletti, with meat sauce or other sauce, are a recent creation.
See also
References
- ^ a b "I Cappelletti: storia di una pasta così buona che ha conquistato il mondo" (in Italian). 11 December 2015. Retrieved 29 January 2019.
- ^ ISBN 9788836529339.
- ISBN 978-88-365-6832-1.)
{{cite book}}
: CS1 maint: multiple names: authors list (link - ^ Cristoforo di Messisbugo (1556). Libro novo nel qual s'insegna à far d'ogni sorte di uiua[n]da secondo la diuersità de i tempi, cosi di carne come di pesce (in Italian). Al segno di San Girolamo.
- ^ a b "Cappelletti, caplit - Ricetta della nonna" (in Italian). Retrieved 9 January 2019.
- ^ "Pasta fresca: i migliori posti dove mangiare e comprare tortellini e cappelletti in Emilia" (in Italian). 11 February 2020. Retrieved 27 December 2020.
- ^ Michele Placucci (1818). Usi e pregiudizj de' contadini della Romagna; operetta serio-faceta ... Barbiani.
- ^ Pellegrino Artusi (2011). La scienza in cucina e l'arte di mangiar bene (in Italian). Einaudi. pp. 44–48..
- ^ Petra Carsetti, La cucina delle Marche in oltre 450 ricette, Newton Compton Editori, 2015, chapter Cappelletti in brodo
- ^ Giuseppe Mantovano, La cucina italiana: origine, storia e segreti : viaggio ..., Newton Compton, 1985, p 206.
- ^ Donna Moderna, Cappelletti marchigiani
- ^ "Cappelletti in brodo di cappone" (in Italian). Retrieved 16 November 2021.