Cappelletti is the Italian pasta shape named after the word for “little hats,” referring to its resemblance to a small three-cornered cap. The name comes from Italian cappello, meaning “hat.”
Cappelletti is a stuffed pasta traditionally associated with Emilia-Romagna and nearby areas. The dough is cut into squares, filled, and folded into a hat-like form. Fillings vary by locality but may include cheese, meat, or other savory ingredients. The pasta is often served in broth, especially during festive meals.
Cappelletti is closely related to tortellini, and the two are easy to confuse. Both are small stuffed pastas, but their folding traditions and regional associations differ. Cappelletti’s name emphasizes the hat shape, while tortellini is associated with a ring-like form.
The exact filling is not universal, so shape and name provide the most reliable identification. Regional recipes are part of Italy’s broader tradition of naming pasta according to appearance, technique, or local history.