Cappelletto Ripieno di Topinambur Tostato con Salsa di Pera Nera, Aglio Nero, Noccioline e Dragoncello

Cappelletto ripieno di topinambur tostato con salsa di pera nera, aglio nero, noccioline e dragoncello is a signature pasta dish from Hiša Franko in Kobarid, Slovenia, created by chef Ana Roš. The dish exemplifies Roš’s philosophy of elevating local, foraged, and often overlooked ingredients through precise technique and unexpected pairings.

The pasta, a cappelletto (a stuffed, hat-shaped pasta from Emilia-Romagna), is filled with roasted Jerusalem artichoke (topinambur), which lends a nutty, earthy sweetness. The filling is balanced by a sauce made from black pear (pera nera), a variety prized for its deep, wine-like flavor. Black garlic (aglio nero) adds fermented umami and a subtle molasses note, while hazelnuts (noccioline) provide crunch and toasted richness. Fresh tarragon (dragoncello) finishes the dish with an anise-like lift.

What distinguishes a great version is the harmony between the sweet, savory, and bitter elements, and the textural contrast of the silky sauce, tender pasta, and crunchy nuts. The Jerusalem artichoke must be deeply roasted to concentrate its flavor, and the black pear sauce should be neither cloying nor thin.

Regional variations are rare, as the dish is specific to Hiša Franko. However, the technique of pairing roasted root vegetables with fruit-based sauces and fermented alliums reflects the broader culinary landscape of the Soča Valley, where wild and cultivated ingredients meet. As noted on *Cosa mangiamo oggi?*, the dish is a testament to Roš’s ability to transform humble components into a refined, memorable plate.