Dish
Cappellacci Ripieni di Ricotta e Amaretto su Crema di Zucca e Crumble di Pecorino
Photo from
Locanda di Nonna Tina · Pale
The story
Cappellacci ripieni di ricotta e amaretto su crema di zucca e crumble di pecorino is a modern interpretation of a classic stuffed pasta from Emilia-Romagna. Traditionally, cappellacci are filled with pumpkin or squash, but this version substitutes a rich ricotta-and-amaretto filling, which introduces a subtle almond sweetness. At Locanda di Nonna Tina in Pale, Italia, the dish is served as a composed plate: the pasta sits on a velvety pumpkin cream and is topped with a salty pecorino crumble. Food critic JustUs praised this execution for balancing the creamy filling, earthy squash, and crunchy, sharp cheese.
A great version hinges on fresh egg pasta that is thin yet sturdy, a creamy ricotta filling that is not overly sweet (the amaretto provides just a hint of almond liqueur), and a pumpkin cream that is smooth and naturally sweet but not cloying. The pecorino crumble must be coarse and toasted to contrast the soft textures. Regional variations across Emilia-Romagna often stick to squash-filled cappellacci served with sage butter, but the addition of amaretto and a cheese crumble reflects a contemporary approach found in restaurants like Locanda di Nonna Tina, where tradition meets creativity. This dish showcases how a single ingredient substitution—from squash to ricotta-amaretto—can transform a regional staple into a new classic.
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Where to eat it
1 place reviewed by YouTube creators.
What creators say
Highlights from 1 creator review of Cappellacci Ripieni di Ricotta e Amaretto su Crema di Zucca e Crumble di Pecorino.
The creators had an exceptional lunch at Locanda di Nonna Tina in Pale, Umbria, praising the quality of ingredients, the warm hospitality, and the traditional Umbrian dishes. They describe it as one of the best dining experiences, comparing it to eating at home and highlighting the emotional story behind the restaurant.