The Acamìa project is not only about history and places, but also about the Emilian traditional cuisine.
And as everybody know, Emilia is a place where the Italian cuisine is at its best: think about Prosciutto, Parmigiano Reggiano, balsamic vinagre, tortelli, lasagne, mortadella and many many delicatessen you might know even have heard about.
I was very lucky to be invited to one of those local happenings which I am glad are still taking place: the “mass” production of cappelletti.
I am not talking about industrial production, done with machines. Not at all. Everything was made with the soul and the expertise of women who spent the whole afternoon chatting and creating these wonderful (and delicious) masterpieces.
The cappelletti recipe changes from town to town, from home to home. My mother, for instance, adds ground prosciutto – others add mortadella too. You can taste them in a thick chicken broth, or as we say “asciutti“, quickly cooked in boiling water and then served with panna (milk cream).
Or, if you dare, “in sorbir” which means to add a little bit of Lambrusco (sparlking red wine) into your cappelletti with broth.