PGI Cappellacci di Zucca Ferraresi
The cappellacci (know as caplaz in the local dialect) were referred to as “tortelli di zucca con il butirro” or pumpkin tortelli with butter. The ingredients today are exactly the same as all that time ago except perhaps for the fact that cooks used to add spices like ginger or pepper that were in common use at that time but are not so popular nowadays.
Tradition would have it that the word in dialect (caplaz) comes from their vague resemblance to the shape of straw hats worn by local peasants.
The pumpkin normally used for cappellacci is violin-shaped and takes its name from its resemblance to the musical instrument. In the past, these vegetables were also used as water and wine gourds or for holding gunpowder. When the pumpkin has been baked in the oven or steamed, Reggiano or Grana Padano Parmesan cheese is added along with salt, pepper and nutmeg. The filling is then ready to be wrapped in a hand-made pasta “tortello”.
Product Type
- Traditional products
- The 17 pearls
In depth examination
SAGRA DAL CAPLAZ at Scortichino (Bondeno) in July. Info: 333 3823616;
SAGRA DAL CAPLAZ at Coronella (Poggio Renatico) in August. Info: 0532 824542.
SAGRA DELLA ZUCCA E DEL SUO CAPPELLACCIO at San Carlo, end of August. Info: 0532 844414.
