Caplét

Cappelletti,
The pleasure of being at home

Cappelletti, or Caplèt in the local dialect, enclose the most authentic heart of the Emilian tradition. A bridge between generations, between past and present. Even though each area has its own recipe for the filling, they all include authentic local products expertly combined according to ancient recipes. They are perfect with a capon broth, as tradition dictates, but they are increasingly often served with a meat sauce or with cream.

Who said they are only cooked in broth?

Sometimes traditions evolve and change, yet without losing their ties to the customs handed down from generation to generation. Cappelletti are an example of this.
For some, they will continue to be a dish to be served only in broth, naturally a capon one, but for others they can become a dish to be revisited each time in a new way.