Cappelletti in broth

In Emilia it is tortellini, in Romagna "caplet." Cappelletti are one of the typical first courses of the Province of Rimini. In the past, every woman had her own recipe that was handed down from mother to daughter. First made in the 1800s, cappelletti have become one of the main dishes of the festive days in Emilia-Romagna (for example, on Christmas night locals use to eat this dish as a family). Although predominantly eaten in broth and during the main winter holidays, there are actually a variety of variations on the theme being a delicacy also accompanied with sauces or ragù. This type of pasta in Rimini is stuffed with capon and cheese.