Pellegrino Artusi’s recipe n. 7 Capelletti Romagna Style, described by the author in his book “Science in the Kitchen and the Art of Eating Well”.

Pellegrino Artusi’s recipe n. 7 Capelletti Romagna Style, described by the author in his book “Science in the Kitchen and the Art of Eating Well”. Did you know that the name “Cappelletti” comes from their elongated shape, a hat shape, so that they litterally look like “little hats”( in Italian “Cappelletti”)? Discover more about this recipe and its history in this video curated by Casa Artusi on the occasion of the 5th World Week of Italian Cuisine 2020. Artusi occupies a very important place in the history of modern Italian cuisine. His passion for cooking led him to compiled a collection of 790 home-style recipes which he published at his own expense in 1891 as a manual called “Science in Cooking and the Art of Eating Well”. This became the first compendium of Italian home cooking during what was a historically important time for Italy, a country that had been unified a few decades ago but had yet to find a sense of cultural unity. Thanks to the resounding success of its various editions, the book was instrumental in giving a sense of culinary unity to the country.