Sun, 03 May 2026 23:23:25 +0000

Cappellacci: The Sacred Harvest Pastry of Emilia-Romagna
Discover the History, Recipe, and Cultural Magic of This Traditional Italian Delight When autumn arrives in the rolling hills of Emilia-Romagna, Italy’s beloved harvest season, locals and visitors alike look forward to savoring one of their region’s most cherished culinary traditions—cappellacci. This handcrafted pasta pocket, filled with seasonal ingredients, isn’t just a treat for the taste buds; it’s a heartfelt expression of Italian culture, heritage, and the spirit of harvest. If you haven’t yet experienced cappellacci, now is the perfect time to dive into its rich history, authentic preparation, and the story behind this simple yet soulful dish. ### What Are Cappellacci?
Cappellacci (pronounced kap-peer-LAH-chee) are soft, crescent-shaped pasta pockets filled with seasonal fillings such as ricotta, spinach, or roasted butternut squash, and typically served with a light sage butter or simple sage sauce. The name “cappellaccio” (which translates roughly to “little cap”) reflects their pointed, hooded shape—evoking both comfort and craftsmanship. While various northern Italian regions claim origin stories, cappellacci are most closely associated with Emilia-Romagna, a place famous for its hearty cuisine and deep-rooted traditions. These pastries are traditionally enjoyed during Autumn Festival celebrations, marking the end of the harvest season when fields yield pumpkins, chestnuts, chestnuts, and fresh greens.