The cappelletto is a filled pasta of Emilian-Romagna origin, already known since ancient times: it seems that it was already prepared in the thirteenth century.

The filling of the Emilian cappelletti (or rather Reggiani) is based on mixed meats, raw ham, parmesan, breadcrumbs and a little broth to bind the dough. They are generally served in broth; sometimes even dry, dressed with ragù.

The cappelletti from Romagna , on the other hand, have a capon breast filling, three different qualities of cheese, eggs, a little lemon zest. These too should be cooked and served in broth, preferably capon.

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