Cappellacci di Zucca ferraresi IGP

The "Cappellacci di Zucca ferraresi" were first mentioned in the recipe books written by court cooks who worked for the Este family during the Renaissance in Ferrara. That is where the first reference to "tortelli di zucca con il butirro" (pumpkin "tortelli" with butter) was made.

The ingredients were the same as those used today except for some spices, like ginger and black pepper, which were very common back then but not as used nowadays. Some local historians believe that the word "caplaz" - from Ferrara's dialect, means "old hat" - is used to describe this type of pasta because of its shape, vaguely similar to the farmers' straw hats.

Usually the pumpkin variety used to make Cappellacci is "violina" (butternut squash). Its name comes from its long shape, similar to a violin. Because of it, this type of pumpkin was used in the past as a reservoir for water and wine, but also a container for gunpowder.

After cooking the pumpking - in the oven or steamed - parmesan, eggs, breadcrumbs, salt, pepper and nutmeg are added to the pulp; the filling is ready to be closed in the handmade pasta sheet, in its traditional shape.
Usually the Cappellacci are in a ragù meat sauce or melted butter and sage.

Events
SAGRA DAL CAPLAZ in Scortichino di Bondeno in July.
SAGRA DAL CAPLAZ in Coronella di Poggio Renatico in August.
SAGRA DELLA ZUCCA E DEL SUO CAPPELLACCIO in San Carlo, last weeks of August.