10Cappelletti in Brodo
A popular first course in many Italian homes, particularly in Emilia-Romagna, cappelletti in brodo consists of small pasta parcels filled with meat or cheese, served in a rich, clear broth. The “little hats” are crafted from fresh pasta dough and filled with a blend of pork, veal, or Parmigiano-Reggiano. This dish is warming and elegant, setting the tone for a cozy Christmas meal, with each spoonful highlighting Italy’s love for handcrafted pasta.
