{"id":44015,"date":"2017-03-29T08:06:00","date_gmt":"2017-03-29T07:06:00","guid":{"rendered":"https:\/\/www.travelemiliaromagna.it\/handmadeer-cappellacci-making-ferrara\/"},"modified":"2025-12-23T17:57:02","modified_gmt":"2025-12-23T16:57:02","slug":"handmadeer-cappellacci-making-ferrara","status":"publish","type":"post","link":"https:\/\/www.travelemiliaromagna.it\/en\/handmadeer-cappellacci-making-ferrara\/","title":{"rendered":"HandmadeER | Emanuela and the art of Cappellacci making in Ferrara"},"content":{"rendered":"<blockquote><p>&#13;<\/p>\n<p style=\"text-align: left;\">The name cappellaccio comes from the shape of the hat of local peasants, in fact in Ferrara\u2019s dialect cappellaccio pasta is actually called &#8220;capl\u00e0z&#8221;<\/p>\n<p>&#13;\n<\/p><\/blockquote>\n<p>&#13;<br \/>\nIn the heart of the Ferrara&#8217;s old center, Renaissance city recognized by <a href=\"http:\/\/whc.unesco.org\/en\/list\/733\">UNESCO as a World Heritage Site<\/a>, there is a small workshop of fresh pasta, where the family tradition has now become a very satisfying job, thanks to tourists who are curious about the Italian culinary traditions.&#13;<br \/>\nToday we publish the third episode of <strong>HandMadeER<\/strong>, the <a href=\"https:\/\/www.youtube.com\/playlist?list=PLcs0192dUoCvD1fb5QtcZz71Q_yknotfx\">video-series<\/a> dedicated to crafts and handmade products of Emilia-Romagna, bringing you in Ferrara to discover the work of <strong>Emanuela<\/strong>, an artisan with a pasta making passion.&#13;<br \/>\nA profession that was disappearing but fortunately recovered in recent years, that represents a true cultural heritage.&#13;<br \/>\nToday we discover all the secrets of <a href=\"http:\/\/www.ferraraterraeacqua.it\/en\/flavours\/typical-products\/ferrarese-cappellacci-with-pumpkin?set_language=en\">Pumpkin&#8217;s pasta<\/a>, a dish created for the House of Este that today has become a PGI product.&#13;<br \/>\n&#13;<br \/>\n<iframe src=\"https:\/\/www.youtube.com\/embed\/1PMDZnfNJyg\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe>&#13;<br \/>\n&#13;<br \/>\nHow did you learn to make pasta?&#13;<br \/>\n&#13;<br \/>\n<em>I have to say that among the fondest memories of my childhood there are my parents making cappelletti pasta on Sundays. This pasta thing is very typical of my family; among the little works in which I was involved as a child, my father used to roll the dough, my mother closed the cappelletti and I had to put the meat nut on the little dough square, but it was nice because it was a moment of wonderful family cohesion.<\/em>&#13;<\/p>\n<h4>What work did you do before opening your lab?<\/h4>\n<p>&#13;<br \/>\n<em>I used to work as public servant before, then I decided to make a change; if I should go back in time I would absolutely make the same choice again.<\/em>&#13;<\/p>\n<h4>What is the origin of the name \u201cCappellaccio\u201d?<\/h4>\n<p>&#13;<br \/>\n<em>The name cappellaccio comes from the shape of the hat of local peasants, in fact in Ferrara\u2019s dialect cappellaccio pasta is actually called &#8220;<strong>capl\u00e0z<\/strong>&#8220;<\/em>&#13;<\/p>\n<h4>Who helped you at the beginning? What were the first steps that you did?<\/h4>\n<p>&#13;<br \/>\n<em>When I started this job I did something I liked very much: I went to three or four fresh pasta shops and bought their cappellacci, then at home I ate them one after the other and they were of course completely different; in some cases they become real culinary experiences, because you find differences due precisely to the fact that everyone has its own recipe.<\/em>&#13;<\/p>\n<h4>Homemade pasta, of course, but with a special assistant&#8230;<\/h4>\n<p>&#13;<br \/>\n<em>This is our big shoulders man that works as rolling pin; now I know that some \u201csfogline\u201d still roll the dough with the rolling pin but I have to confess: it is an inhuman effort! That is a part that can be made at home because there are many persons that do this at home, but it is feasible for a kilo or two of cappellacci pasta, for tens kilos of dough it is too hard&#8230;especially at Christmas!<\/em>&#13;<\/p>\n<h4>Is there anything special that you want to tell?<\/h4>\n<p>&#13;<br \/>\n<em>These are the standard sizes of cappellaccio filled with pumpkin, and below of cappelletto.<\/em>&#13;<br \/>\n&#13;<\/p>\n<hr \/>\n<p>&#13;<br \/>\n&#13;<br \/>\nManuela began his career as a pasta-making, after years of working as an employee, demonstrating that the passions should always be followed, as Confucius says &#8220;<em>Choose a job you love, and you will never have to work a day in your life.<\/em>&#8220;&#13;<br \/>\nA truly absorbing and rewarding job where tradition and creativity come together in a perfect combination, producing every day unique products of value.&#13;<br \/>\n&#13;<br \/>\nFor more information please follow <a href=\"https:\/\/www.facebook.com\/Lamanuinpasta\">Emanuela on FB<\/a>&#13;<br \/>\n&#13;<br \/>\n<ul class=\"product-slick\"><li><a data-caption=\"The official sizes to make fresh pasta,\u00a0sizes handed down by generations&#8230;\nPh. Fabio Duma\" data-fancybox=\"gallery\" href=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7088-1024x576.jpg\" ><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7088-1024x576.jpg\" alt=\"The official sizes to make fresh pasta,\u00a0sizes handed down by generations&#8230;\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload\"><p class=\"wp-caption-text\">The official sizes to make fresh pasta,\u00a0sizes handed down by generations&#8230;\nPh. Fabio Duma<\/p> <\/a><\/li><li><a data-caption=\"A special assistant to roll the dough\nPh. Fabio Duma\" data-fancybox=\"gallery\" href=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7095-1024x576.jpg\" ><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7095-1024x576.jpg\" alt=\"A special assistant to roll the dough\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload\"><p class=\"wp-caption-text\">A special assistant to roll the dough\nPh. Fabio Duma<\/p> <\/a><\/li><li><a data-caption=\"The right quantity of pumpkin\u2019&#8230;\nPh. Fabio Duma\" data-fancybox=\"gallery\" href=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7098-1024x576.jpg\" ><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7098-1024x576.jpg\" alt=\"The right quantity of pumpkin\u2019&#8230;\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload\"><p class=\"wp-caption-text\">The right quantity of pumpkin\u2019&#8230;\nPh. Fabio Duma<\/p> <\/a><\/li><li><a data-caption=\"Cappellacci\nPh. Fabio Duma\" data-fancybox=\"gallery\" href=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7105-1024x576.jpg\" ><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7105-1024x576.jpg\" alt=\"Cappellacci\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload\"><p class=\"wp-caption-text\">Cappellacci\nPh. Fabio Duma<\/p> <\/a><\/li><li><a data-caption=\"The right way to manage a cappellaccio\nPh. Fabio Duma\" data-fancybox=\"gallery\" href=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7108-1024x576.jpg\" ><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7108-1024x576.jpg\" alt=\"The right way to manage a cappellaccio\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload\"><p class=\"wp-caption-text\">The right way to manage a cappellaccio\nPh. Fabio Duma<\/p> <\/a><\/li><li><a data-caption=\"Ready to be cooked\nPh. Fabio Duma\" data-fancybox=\"gallery\" href=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7116-1024x576.jpg\" ><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7116-1024x576.jpg\" alt=\"Ready to be cooked\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload\"><p class=\"wp-caption-text\">Ready to be cooked\nPh. Fabio Duma<\/p> <\/a><\/li><li><a data-caption=\"A smiling Emanuela inside her lab\nPh. Fabio Duma\" data-fancybox=\"gallery\" href=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7123-1024x576.jpg\" ><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7123-1024x576.jpg\" alt=\"A smiling Emanuela inside her lab\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload\"><p class=\"wp-caption-text\">A smiling Emanuela inside her lab\nPh. Fabio Duma<\/p> <\/a><\/li><\/ul>\n    <div class=\"row\">\n        <div class=\"col-12 p-0 mb-2 mb-sm-0\">\n            <ul class=\"slider-nav\">\n                <li><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7088-150x150.jpg\" alt=\"The official sizes to make fresh pasta,\u00a0sizes handed down by generations&#8230;\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload p-2\"><\/li><li><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7095-150x150.jpg\" alt=\"A special assistant to roll the dough\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload p-2\"><\/li><li><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7098-150x150.jpg\" alt=\"The right quantity of pumpkin\u2019&#8230;\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload p-2\"><\/li><li><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7105-150x150.jpg\" alt=\"Cappellacci\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload p-2\"><\/li><li><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7108-150x150.jpg\" alt=\"The right way to manage a cappellaccio\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload p-2\"><\/li><li><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7116-150x150.jpg\" alt=\"Ready to be cooked\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload p-2\"><\/li><li><img decoding=\"async\" src=\"https:\/\/www.travelemiliaromagna.it\/wp-content\/uploads\/2021\/06\/DSC_7123-150x150.jpg\" alt=\"A smiling Emanuela inside her lab\nPh. Fabio Duma\" class=\"img-fluid blur-up lazyload p-2\"><\/li>\n            <\/ul>\n        <\/div>\n    <\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#13; The name cappellaccio comes from the shape of the hat of local peasants, in fact in Ferrara\u2019s dialect cappellaccio pasta is actually called &#8220;capl\u00e0z&#8221; &#13; &#13; In the heart of the Ferrara&#8217;s old center, Renaissance city recognized by UNESCO as a World Heritage Site, there is a small workshop of fresh pasta, where the [&hellip;]<\/p>\n","protected":false},"author":163,"featured_media":61796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[610,544],"durata":[],"target":[],"class_list":["post-44015","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-ferrara-en","tag-food-and-wine"],"acf":[],"yoast_head":"<!-- This site is optimized with the 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