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.