(stuffed Italian pasta)

“Salvagenti” o “Galleggianti”, in the area of Parma are so nicknamed anolini-In Romagna are named Cappelletti -It is a type of stuffed pasta native of the province of Piacenza and commonly spread to Parma -The dish is rich and elaborate, as well as several dishes offered in the important celebration -In ‘area of Piacenza are cooked in very good capon broth, you can cook too with meat broth- -For the filling using the braised beef but in ancient times it was also used horse meat and pork- -The meat should be finely chopped with vegetables and parmesan or grana padano.

cappelletti

piatto di cappelletti