Originating in the province of Reggio Emilia but now widespread throughout Italy, cappelletti are the highest expression of homemade stuffed pasta. Cappelletti are not to be confused with tortelli: the size of the hand-sealed cappelletti and the way they are prepared differ greatly. Everyone agrees that the broth has to be nice and strong, but again, some like capon and others hen.
The recipe for cappelletti is folk and there are many variations. It is impossible to say which recipe is the "real" one, as it varies from place to place and sometimes even from family to family. We offer the original version from La Fojeda.
Ingredients Pasta: Soft wheat flour type 00 69% on pasta, durum wheat semolina, pasteurised whole eggs cat. A (25% on pasta), water, salt, antioxidant E300.
Ingredients pasta filling: stracotto (beef, pork, mortadella, Parma ham, sunflower oil, carrots, celery, onions, wine, water, natural flavours (contains celery), pepper, nutmeg, salt), Parmesan dop (milk, salt, rennet), breadcrumbs (wheat flour, brewer's yeast, salt), preservative E202. May contain traces of: Almonds.
Average nutritional information per 100g
1133 kJ / 271 kcal
thereof saturated fatty acids
|thereof sugar||0,9 g|
Responsible food business operator: B2P FOOD s.r.l., Strada Traversante S.Leonardo, 13/A - 43122 PARMA (PR) - Italy
Puff pastry is called La Fojeda in the dialect of Parma. La Fojeda is not just fresh puff pastry, but history, culture, sharing the joy of life with loved ones and friends.
With La Fojeda I offer you a piece of history, typical pasta dishes of Parma and Reggio Emilia for your palate, your soul and your conviviality.
The historical brand "La Fojeda", which has existed since 1975, has become synonymous over time with high quality craftsmanship in the production of fresh filled pasta, gnocchi and the potato pearls chicche.
A brand that, out of conviction, focuses on quality and the selection of first-class raw materials such as flour, eggs, meat and vegetables from local producers in order to provide consumers with a tasty experience. Only Parmesan cheese matured for over 24 months is used for the dough, and they have been awarded the special prestigious designation of "Anolini al Parmigiano Reggiano" by the Protective Consortium.
"La Fojeda offers a wide range of choices to satisfy the increasingly diverse needs of the end consumer, always remaining faithful to the desire to offer a product characterised by quality raw materials, taste and aesthetics.
Go to producer
Cappelletto Nostrano is a classic of Italian cuisine. Traditionally, it is cooked in broth, usually meat stock, and covered with a layer of freshly grated Parmigiano Reggiano cheese.