Vigarano Pieve hosts the only food festival dedicated to Ferrara's cappelletti, a delicious filled pasta that has been a staple on Ferrara's tables since the days of the Este family.
Cappelletti are egg pasta filled with tasty meat, named for their characteristic shape, which resembles a hat.
They are made by cutting the pasta dough into squares, placing the filling in the centre, and then folding the dough into triangles, joining the two ends together. The pasta is then folded in half into a triangle, joining the two ends together.
The first reference to this culinary preparation can be found in Ferrara, in a text dating back to 1556 by Messisbugo, former court chef to Alfonso I d'Este at the beginning of the 16th century.
Among the specialities not to be missed are cappelletti in capon broth and the “Tris” del Cappelletto: three generous servings of Cappelletti Ferraresi with truffle, cream and ragù, all strictly handmade.
