Cappelletto is a small stuffed pasta shape from the Romagnol culinary tradition, traditionally served in broth and especially prepared for festive occasions.

The preparation of Cappelletti all’uso di Romagna (“Cappelletti in the Romagna style”) was codified by Pellegrino Artusi in his book Science in the Kitchen and the Art of Eating Well, first published in 1891.

The text is a collection of recipes of popular origin gathered throughout the life of the famous gastronome from Forlimpopoli. The book, of which millions of copies have now been sold, is considered the first great gastronomic treatise of unified Italy and has been translated into English, French, German, Spanish, Portuguese, Dutch, and Russian.

Today cappelletti are offered with fillings of meat or cheese. In the classic version, the filling is made with half a capon breast cooked in butter, finely minced and seasoned with salt and pepper, grated Parmesan cheese, one whole egg and one yolk, spices, nutmeg, and, if desired, lemon zest. A sheet of pasta made only with flour and eggs—optionally using leftover egg whites—is then rolled out and cut into discs about 6–7 cm in diameter. The filling is placed in the center, and the pasta is folded into a half-moon shape and sealed. The cappelletti are then cooked in capon broth and served hot.