Cappelletti (or caplèt in the dialects of the Bassa Reggiana) are a traditional pasta all’uovo (egg pasta) made from small squares of dough folded into a triangular shape around a central filling. Through this process, they take on their distinctive appearance, reminiscent of a hat - hence their name (cappelletti, En. little hats). They are typically served in meat broth and filled with a mixture of beef, pork or prosciutto crudo (cured ham), blended with eggs, nutmeg, butter, Parmigiano Reggiano, and a touch of salt.

A popular variation, especially appreciated by adults, is Bevr’in vin, where a generous amount of Lambrusco is added to the broth. 

Although traditionally associated with Christmas festivities, cappelletti remain a beloved dish that appears on local tables throughout the week.