We make fresh pasta and other dishes typical of the Emilia-Romagna region, the very heart of the Italian cooking tradition, and have the belief and ambition to bring those authentic flavours to this part of the world using only the very best ingredients. Having moved to the UK back in 2013, I have noticed that despite the many Italian eateries that pop up from time to time on the high street, ther
e isn’t any place that an Italian would regard as truly Italian where you can sit down and feel like you are somewhere else. At Cappelletto, we want to bring you that sense of authentic Italian food which is typical of my region, Emilia-Romagna. This is the region that gave birth to the Italian food that is today known all around the world, from lasagne, to Bolognese ragu, tortellini, Parma Ham, Parmigiano Reggiano, balsamic vinegar and so on and so forth. Cooking and eating has always been my truly greatest passion and it also represents a moment of pleasure and lightheartedness; the moment where families and people all around the world get together, talk about the day just gone, share a laugh and build relationships. Food is love and it is that love and passion that you usually find in the way Italians talk about food. Italians are a population that give great, perhaps too much, importance to everything that is beautiful in life, the so-called ‘dolce vita’. You think about arts, fashion, motors and this also extends to food and drinks. Quality is never compromised, food is not just something to fill your tummy, and the same goes for wine, it is something to savour and deeply satisfying and is as important (if not more important) as anything else in life as at the end of the day, to use a cliché, we are what we eat. As I said, the purpose is to offer you a culinary experience like no other. What we make is fresh homemade Italian food using recipes which have been passed down to me through generations and our guarantee to you is that this is typical food from the Emilia Romagna region, just in a different setting. I thought I’d spend one final word on the name and the reason why I have decided to call this ‘Cappelletto’. This is because cappelletti are by far my favourite food which more than anything else reminds me of my childhood, but for some reason, they are not as well known as some of their siblings (e.g. tortellini, ravioli, etc.) and there is no better food to symbolise the region I come from.
