CAPPELLOTTI

Prepared with a dough made from water and durum wheat semolina, each piece embodies our passion in craftsmanship. We use artisanal methods handed down through generations, to reintroduce the authenticity and flavours of yesteryear.

OUR VARIETIES OF STUFFINGS ARE

Sausage, Robiola cheese and caramelised onion

Sausage and Pecorino cheese

Fondue

Recommended cooking time: 3 MINUTES
CURIOSITA’ STORICHE

Cappellotti are a type of stuffed egg pasta typical of Romagna cuisine. They then spread, albeit with different sizes and stuffings, to other Italian regions. They are so called because of their characteristic round shape similar to a hat.