Squid Ink Cappellacci with Mullet Filling in Garlic, Oil and Chillies
September 11, 2019

Chestnut Flour Cappellacci with Sausage and Speck in a Walnut Sauce

The ‘Cappellaccio’ originates from Ferrara in Emilia Romagna and the name stands for the straw-hat like shape, typically worn by the farmers in this region.

This particular dish contains a variety of seasonal ingredients typical of autumn.  The ‘Cappellaccio’ is made out of delicate chestnut flour and filled with speck and sausage.  Speck is an italian cured pork speciality and along with the sausage meat, these ingredients create a rich and tasty filling infused with red wine, spices, coriander and nutmeg.   The ‘Cappellaccio’ pasta is served with a creamy walnut sauce and garnished with fresh walnuts.

Nutritional Information

Regular Portion – 250gr of pasta, sauce and garnish  (1pp) 

Large Portion – 350gr of pasta, sauce and garnish (1-2pp)




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