Cappelletto reggiano is a traditional pasta dish from the Emilia-Romagna region of Italy. It is a type of stuffed pasta, similar to tortellini, and is typically filled with a mixture of meats, cheese, and spices. This dish can be found in various towns and communes throughout Emilia-Romagna, including Reggio Emilia, Parma, and Modena. It is often sold in local specialty food shops, such as Salumeria Garibaldi in Reggio Emilia and La Prosciutteria in Parma.
One popular recipe for cappelletto reggiano involves making a filling with ground pork, prosciutto, Parmigiano-Reggiano cheese, and nutmeg, which is then wrapped in fresh pasta dough and cooked in a rich broth. Another recipe calls for a filling of ricotta cheese, spinach, and nutmeg, which is then served with a butter and sage sauce.
Cappelletto reggiano has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the local culture. The specifications for cappelletto reggiano include using locally sourced ingredients, such as Parmigiano-Reggiano cheese and prosciutto, and following traditional pasta-making techniques.
Sources:
– www.regione.emilia-romagna.it (Emilia-Romagna Regional Government)
– www.salumeriagaribaldi.it (Salumeria Garibaldi)
– www.laprosciutteria.it (La Prosciutteria)