Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
This product cannot be shipped to the selected country
Cappelletti in broth are a classic of Emilian cuisine and represent a dish of great tradition in Italy. They are small meat-filled agnolotti, usually served in a delicious meat broth. Cappelletti are an excellent choice for a first course or a light, tasty dinner. They are ideal to enjoy during the winter months, when the warm broth warms the heart.
Cut the chicken breast into pieces and brown it in butter with the veal meat
Mince the meat together with the ham and mortadella and place the mixture in a bowl
Add the egg yolks, 40 g of grated cheese and the nutmeg
If the mixture is too firm, add a little broth
Then roll out the pasta very thin and cut out 40 squares of about three centimeters per side
For each square, place half a spoonful of filling in the center, fold the pasta into a triangle and join two corners: this is how the cappelletti are made
They should be cooked for about a quarter of an hour in capon, chicken or beef broth
Serve with plenty of grated Parmigiano
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Cappelletti in broth are a traditional first course from Emilia-Romagna, particularly from the city of Bologna.
Italia, Emilia Romagna
| Energy (kcal) | 262.44 |
| Carbohydrates (g) | 32.85 |
| of which sugars (g) | 1.37 |
| Fat (g) | 8.88 |
| of which saturates (g) | 4.77 |
| Protein (g) | 12.93 |
| Fibre (g) | 1.37 |
| Salt (g) | 0.6 |
