Cappellacci di Zucca

Cappellacci di Zucca is a stuffed pasta originating from the Emilia-Romagna region of Italy, with strong ties to the city of Ferrara. The name “cappellacci” refers to the hat-like shape of the pasta, while “zucca” denotes the primary filling of pumpkin. Key ingredients in the classic version include roasted or boiled pumpkin, Parmigiano-Reggiano cheese, nutmeg, and crushed amaretti cookies, which add a subtle sweetness. The pasta dough is typically made with flour and eggs, rolled thin, and formed into large, hat-shaped parcels. A great version is distinguished by a delicate, silky pasta that holds its shape without being too thick, and a filling that balances the earthy sweetness of the pumpkin with the savory saltiness of the cheese and a whisper of nutmeg. The amaretti crumbs should provide texture but not dominate. Traditionally, cappellacci di zucca are served with a simple sauce of melted butter and fresh sage, allowing the filling to shine. Regional variations exist: some cooks substitute butternut squash for the traditional pumpkin, and others omit the amaretti or add a hint of lemon zest. In some versions, the pasta is smaller and served in broth. A notable example of the dish can be found at Via Emilia 9 in Miami Beach, where, according to chef Bruno Barbieri, the preparation stays faithful to the Emilian tradition, highlighting the quality of the ingredients and the careful craftsmanship of the pasta.