Cappelletti Mortadella Bologna IGP and Parmigiano Reggiano

The traditions of Italy’s Emilia-Romagna region bring us many different recipes for one of the region’s favourites: our Cappelletti with “Mortadella Bologna PGI” and Parmigiano Reggiano PDO is one many versions of this rich, delicious filled pasta.

Average Nutritional Values

  • Energy 313 kcal; 1321 kj
  • Proteins 13,6 g
  • Carbohydrates 46,4 g
  • Lipids 7,8 g


For the pasta

Soft wheat flour, eggs, durum wheat semolina.

For the filling

Mortadella Bologna PGI 36.4%, cured prosciutto, breadcrumbs, Parmigiano Reggiano PDO 12.5%, flavouring, salt

Our advices

Add the cappelletti to a pan of broth as soon as it comes to the boil, cook for 3 minutes and serve immediately, or else cook in a large pan of boiling salted water, drain and dress with the sauce of your choice.


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