The word “Cappelletti” refers to four completely different things depending on context. This guide answers every common question about each one — clearly, precisely, and completely.
What Is Cappelletti?
Cappelletti is an Italian word meaning “little hats” — named for the hat-like shape the word describes. It refers to:
- Cappelletti pasta — small, stuffed Italian pasta shaped like tiny hats or folded rings
- Cappelletti liqueur — a wine-based Italian aperitivo made in Trentino since 1909
- John Cappelletti — the 1973 Heisman Trophy winner and Penn State football legend
- Will Cappelletti — a renewable energy executive and co-founder of Durion, Inc.
Each is covered in full below.
What Is Cappelletti (The Pasta)?
Cappelletti is a type of small, stuffed Italian pasta that originated in the Emilia-Romagna and Marche regions of central Italy. The name translates directly to “little hats” in Italian — a reference to their distinctive folded shape, which resembles a small pointed hat or a medieval bishop’s cap.
Shape and Structure
Cappelletti are made by cutting small squares or circles of fresh pasta dough, placing a small amount of filling in the center, folding the dough over to form a triangle or half-moon, then wrapping the two outer points around a finger and pressing them together — creating a ring-like shape with a raised peak in the center. The result looks like a miniature pointed hat.
They are closely related to tortellini — the main visual difference is that cappelletti tend to be slightly larger, made from square-cut dough (rather than round), and have a more pronounced pointed top. In many Italian families, the terms are used interchangeably, though traditionalists from Bologna (tortellini) and Emilia-Romagna (cappelletti) will insist they are distinct.
What Is Inside Cappelletti?
The traditional filling varies by region and family recipe, but the most common versions include:
| Region | Traditional Filling |
|---|---|
| Emilia-Romagna | Ricotta, Parmesan, egg, nutmeg |
| Marche | Ricotta, cheese, sometimes lemon zest |
| Romagna (meat version) | Braised pork, chicken, or veal with Parmesan |
| Modern versions | Butternut squash, spinach-ricotta, or truffle |
The cheese-filled version — ricotta blended with Parmesan, seasoned with nutmeg and a pinch of salt — is the most widely made and the most beginner-friendly.
How Is Cappelletti Served?
Cappelletti are traditionally served in broth (cappelletti in brodo) — particularly in Emilia-Romagna, where they are the centerpiece of Christmas and New Year’s meals. Served in a rich, golden capon or chicken broth, this is one of the most deeply comforting dishes in Italian cuisine.
They are also served asciutti (dry, without broth) tossed with:
- Butter and sage — the simplest and most classic
- A light tomato sauce
- Cream-based sauces with truffle or mushroom
- Ragù in more robust preparations
Cappelletti vs. Tortellini: What’s the Difference?
| Cappelletti | Tortellini | |
|---|---|---|
| Size | Slightly larger | Smaller |
| Dough shape before folding | Square | Round |
| Origin | Emilia-Romagna / Marche | Bologna (Emilia-Romagna) |
| Traditional filling | Cheese (ricotta/Parmesan) | Meat (pork, prosciutto, mortadella) |
| Served in | Broth or with butter/sauce | Broth or cream sauce |
| Shape | Pointed top | Rounded ring |
In practice, outside of Italy the distinction is rarely enforced. In Italian homes, the recipe and shape passed down through the family is simply “the right way” — regardless of what it’s called.
How to Make Cappelletti at Home
Ingredients (serves 4 — makes approximately 60–70 pieces):
For the dough:
- 200g 00 flour (or all-purpose)
- 2 whole eggs + 1 yolk
- Pinch of salt
- 1 tsp olive oil
For the cheese filling:
- 250g fresh ricotta, well-drained
- 60g Parmesan, freshly grated
- 1 egg yolk
- Pinch of freshly grated nutmeg
- Salt and white pepper to taste
Instructions:
Step 1 — Make the dough: Mound flour on a work surface, make a well, crack eggs and yolk into the center. Add salt and oil. Beat eggs with a fork, gradually incorporating flour. Knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
Step 2 — Make the filling: Combine ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until smooth. Taste and adjust seasoning. Transfer to a piping bag or zip-lock bag with the corner cut for easier filling.
Step 3 — Roll the dough: Divide dough into 4 portions. Roll each portion through a pasta machine to setting #5–6 (about 1.5mm thick), or roll by hand as thin as possible. Keep unused portions covered.
Step 4 — Cut and fill: Cut the rolled sheets into 5cm (2-inch) squares. Place a small amount of filling (about ½ tsp) in the center of each square. Don’t overfill — overcrowded cappelletti burst when cooking.
Step 5 — Shape: Fold each square diagonally to form a triangle, pressing out any air and sealing the edges firmly. Take the two outer corners of the triangle and wrap them around your index finger, pressing the tips together to seal. Place a finished finger-ring shape on a lightly floured surface.
Step 6 — Cook: Bring a large pot of salted water or broth to a gentle boil. Add cappelletti in batches. Fresh cappelletti cook in 2–3 minutes — they float when ready. Serve immediately in broth or tossed with your chosen sauce.
Calories per serving (with butter and sage): ~380
What Is Cappelletti Liqueur?
Cappelletti Aperitivo (also called Aperitivo Cappelletti or simply Cappelletti) is a wine-based Italian bitter aperitif produced by the Cappelletti family in Aldeno, near Trento, in the Trentino-Alto Adige region of northern Italy. It has been produced since 1909, making it one of the oldest aperitivo brands still in production today.
What Does Cappelletti Liqueur Taste Like?
The flavor is like a blend of Aperol and Campari: sweet and herbal, with a bitter finish. More specifically:
- Color: Deep ruby red
- Aroma: Bitter orange, Alpine herbs, floral notes
- Taste: Bittersweet upfront, with herbal complexity and a dry, slightly bitter finish
- Alcohol: Approximately 17% ABV — lower than most spirits, higher than wine
Unlike its larger commercial rivals, Cappelletti is less sweet and has a wonderful drying finish. It retains a vinous texture from its wine base.
What Makes Cappelletti Liqueur Unique?
Three things distinguish Cappelletti from Aperol and Campari:
1. It’s wine-based, not spirit-based. Cappelletti is technically a fortified wine, made from a base of mostly Trebbiano grapes instead of grain neutral spirits like most liqueurs. This gives it a rounder, softer mouthfeel than its competitors.
2. It uses natural coloring. Unlike many modern bitter liqueurs that use artificial coloring, Cappelletti gets its vibrant red hue naturally from carmine, a dye derived from cochineal insects.
3. It predates Campari. They’ve been making it since 1909, which means it predates Campari by nearly 50 years. Locally in Trentino, it is known as “Specialino” — a nickname used by generations of locals.
Cappelletti vs. Aperol vs. Campari
| Cappelletti | Aperol | Campari | |
|---|---|---|---|
| Base | Wine (Trebbiano) | Neutral spirit | Neutral spirit |
| ABV | ~17% | 11% | 25% |
| Sweetness | Medium | Sweet | Bitter |
| Bitterness | Medium-high | Low | High |
| Color | Deep ruby red | Bright orange | Bright red |
| Origin | Trentino, 1909 | Padua, 1919 | Milan, 1860 |
| Best served | Spritz, Negroni | Spritz | Negroni, Spritz |
How to Drink Cappelletti Liqueur
The Cappelletti Spritz (the classic serve):
- 2 oz Cappelletti Aperitivo
- 3 oz Prosecco
- 1 oz soda water
- Ice, orange slice to garnish
In a Negroni variation: Replace Campari with Cappelletti for a slightly softer, wine-forward Negroni with the same bitter-sweet-spirit structure.
On the rocks: Serve over a large ice cube with an orange twist — the wine base makes it approachable and sessionable on its own.
Who Is John Cappelletti?
John Cappelletti (born August 9, 1952, in Upper Darby, Pennsylvania) is one of the most celebrated figures in college football history — the 1973 Heisman Trophy winner and Penn State’s first and most iconic Heisman recipient.
Football Career
John grew up in Upper Darby and played football at Penn State. In 1973, Cappelletti won the Heisman and Maxwell Awards and was named Player of the Year by multiple organizations.
His 1973 season statistics:
- 1,522 rushing yards
- 17 touchdowns
- 5.3 yards per carry average
- Led Penn State to a perfect 12–0 season
A first-round draft choice of the NFL’s Los Angeles Rams in the 1974 draft (11th pick overall), Cappelletti played 10 seasons in the professional ranks, six in Los Angeles and four with the San Diego Chargers.
The Heisman Speech That Moved the Nation
John Cappelletti’s Heisman Trophy acceptance speech on December 4, 1973 is widely considered one of the most emotional moments in sports award history. In his Heisman Trophy acceptance speech, Cappelletti said his career was inspired by love for his kid brother, Joey, age 11, who was seriously ill with leukemia. He dedicated the trophy to Joey — a moment so powerful it moved the entire audience, including President Richard Nixon, to tears. The story was later adapted into the 1977 TV movie Something for Joey.
He was inducted into the National Football Foundation College Football Hall of Fame in 1993.
Is John Cappelletti Still Alive?
Yes — John Cappelletti is still alive. He was born on August 9, 1952, making him 73 years old as of 2025. He remains an active figure in the Penn State community and college football circles.
What Is John Cappelletti Doing Now?
After retiring from professional football, Cappelletti transitioned to a business career. He has remained connected to Penn State athletics and participates in Heisman Trust events and college football commemorations. In 2025, Penn State named Cappelletti as General Assistant Manager of the Nittany Lions — a role that brings him back to the program in an advisory and mentoring capacity. In a statement, he said: “Penn State has always been part of my heart. I’m honored to contribute again.”
Who Is Will Cappelletti?
Will Cappelletti (full name William Cappelletti) is a renewable energy technology executive based in Washington, D.C. He currently serves as CEO of Durion, Inc., a 24/7 renewable electricity technology provider.
Previously, William was Vice President of Commercialization at Solugen and also held positions at Chevron, Goldman Sachs, Open Steppe Capital Partners, Robert Bosch Stiftung, and the Office of Donald Rumsfeld at the U.S. Department of Defense.
He holds a bachelor’s degree from the College of William and Mary and an MBA from INSEAD in Fontainebleau, France. He also serves as a board member of the Seaside Institute.
Cappelletti at a Glance: Quick-Reference Summary
| Topic | What It Is | Key Facts |
|---|---|---|
| Cappelletti pasta | Small stuffed Italian pasta | Originated in Emilia-Romagna; means “little hats”; served in broth or with butter sauce |
| Cappelletti liqueur | Wine-based Italian aperitivo | Made since 1909 in Trentino; bittersweet; sweeter than Campari, drier than Aperol |
| John Cappelletti | 1973 Heisman Trophy winner | Penn State running back; 73 years old; now General Assistant Manager at Penn State |
| Will Cappelletti | Renewable energy executive | CEO of Durion, Inc.; formerly Goldman Sachs, Chevron, Solugen |
Frequently Asked Questions
What is cappelletti pasta made of? Cappelletti pasta is made from fresh egg dough — typically 00 flour and eggs — filled with a mixture of ricotta and Parmesan cheese (cheese version) or braised meat and Parmesan (meat version). They are shaped by folding small squares of dough around a filling and pressing the ends together to form a ring with a pointed top.
Is cappelletti the same as tortellini? They are very similar but not identical. Cappelletti are slightly larger, made from square-cut dough, traditionally filled with cheese, and originate from Emilia-Romagna and Marche. Tortellini are smaller, made from round-cut dough, traditionally meat-filled, and originate specifically from Bologna. Both are served in broth or with sauce.
What does cappelletti liqueur taste like? Cappelletti Aperitivo tastes bittersweet — similar to a cross between Aperol and Campari, but with a softer, rounder mouthfeel due to its wine base. It has notes of bitter orange, Alpine herbs, and a dry finish. At 17% ABV, it’s lighter than Campari and more complex than Aperol.
Where is Cappelletti liqueur made? Cappelletti Aperitivo is made in Aldeno, near Trento, in the Trentino-Alto Adige region of northern Italy. It has been produced by the Cappelletti family since 1909 and is known locally as Specialino.
What did John Cappelletti do after football? After retiring from the NFL in 1983, John Cappelletti transitioned into a business career. He has remained involved in college football through the Heisman Trust and Penn State alumni activities. In 2025, he was appointed General Assistant Manager of Penn State football.
What team did John Cappelletti play for in the NFL? John Cappelletti was drafted 11th overall by the Los Angeles Rams in the 1974 NFL Draft. He spent six seasons with the Rams and four with the San Diego Chargers, retiring after the 1983 season.
Have a question about any version of Cappelletti not covered here? Drop it in the comments.