Cappelletti is the typical dish of the Romagna region, probably the queen of handmade pastas.

Cappelletti literally means "little hats" because of their typical shape. According to the tradition, the romagnola housewife (azdora in the local dialect) throws the dough and prepares them one by one.

Here the recipe of the Master of the masters of cuisine, Pellegrino Artusi:

Ricotta, or half ricotta and half cheese raviggiolo 180 grams

Half of the breast of capon cooked in butter, seasoned with salt and pepper, and finely chopped

Parmesan cheese 30 grams

Eggs, one whole and one red

Smell of nutmeg, a few spices, lemon peel for those who like it

A pinch of salt