Traditional filled pasta
We have spoken several times about the variety of pasta in each Italian region. Today, we want to focus on two types of filled pasta very similar, nut also very different: tortellini and cappelletti. Both are typical winter dishes of the Italian tradition and, as such, are considered real cultural plates. Although they look very much alike, it is good not to confuse them. So … do you know the difference between cappelletti and tortellini?
Both tortellini and cappelletti, as already mentioned, are two types of filled pasta. They are obtained with a thin egg dough, they are eaten in broth and, of course, they are both delicious! They are a typical pasta shape of Emilia-Romagna, although tortellini are more characteristic of the area of Bologna and Modena, while cappelletti are widespread in Romagna (and also in the Marche). The analogies stop here. Let’s see now the difference between cappelletti and tortellini.
The first big difference lies in the filling: that of tortellini follows a recipe, which includes pork loin, Bologna mortadella, raw ham, Parmigiano Reggiano, eggs and nutmeg, while that of cappelletti is prepared with minced beef or pork, eggs, vegetables and cheeses (the use of all these ingredients or only some of them varies according to the area).
A second difference is in size and shape: tortellini are smaller and their shape is linked to a legend about an innkeeper from Castelfranco Emilia who, peeking from the keyhole a naked woman guest in his inn, was so fascinated by the beauty of her navel that he wanted to reproduce it. Cappelletti, on the other hand, are a little larger and have a more rounded shape that resembles a hat that was worn during the Middle Ages (and for this reason the name).