These small filled egg pastas have been a culinary symbol of Emilia-Romagna for centuries. Usually filled with minced meat and cheese and immersed in a vegetable broth cappelletti were a staple food of farmers and peasants.
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The famous handmade cappelletti of I Trulli: see how it's made
This charming Italian soup is named after the resemblance of the pasta pieces to little hats. It is full of flavor yet simple although it does require some patience to make the meat-filled pasta.
But for the Italians this is a labor of love for their family and friends. They often enjoy this hearty soup during the cold winter months and as a traditional main course on the Christmas table.
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