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Ferrarese Cappellacci with pumpkin


The “Ferrarese Cappellacci with pumpkin” were first mentioned in recipe books dating back to the Renaissance period, when these delicacies were prepared for members of the Este family and were called “tortelli di zucca con il butirro” (pumpkin tortelli with butter).

The ingredients today are exactly the same, except for the addition of spices like ginger or pepper that were in common use at that time but are not so popular nowadays.
Local historians assert that the word in dialect (caplaz) comes from their vague resemblance to the shape of straw hats worn by local peasants.

The pumpkin commonly used for Cappellacci is the “Violina” (violin-shaped) and takes its name from its resemblance to the musical instrument. In the past, these vegetables were also used as water and wine gourds or for holding gunpowder. When the pumpkin has been baked in oven or steamed, Reggiano or Grana Padano Parmesan cheese is added to the pulp along with salt, pepper and nutmeg. The filling is then ready to be wrapped in hand-made pasta called “tortello”.
It is waiting for the IGP certification approval.







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