10Cappelletti in Brodo

A comforting first course in many Italian households, cappelletti in brodo (small stuffed pasta in broth) is especially popular in Emilia-Romagna.

Shaped like small hats, these pasta parcels are typically filled with a mix of pork, veal, or cheese, depending on the family recipe. The rich, clear broth – usually made from beef, chicken, or capon – adds warmth to the dish, making it the perfect start to a holiday meal.

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