€24,90
€24,90
Cappello del Prete, also known as Cappelletto or Tricorno, is a fresh stuffed product, typical of Italian gastronomy and culinary tradition.
This product should not be confused with the noble cut of fresh beef of the same name, which is generally used for braising, roasting and boiling.
Our company only produces Cappello del Prete during specific times of the year, mainly from November to December, in limited quantities. It is produced with 100% Italian meat only. The stuffing consists of rind, lean meat and throat.
Italian origin pork meat, Italian pork rind, Italian heads spolpo, salt, marsala (presence of sulphites), flavours and spices. Antioxidant: E301. Preservatives: E250-E252
Italian origin pork meat, Italian pork rind, Italian heads spolpo, salt, marsala (presence of sulphites), flavours and spices. Antioxidant: E301. Preservatives: E250-E252
TIPS TO FULLY ENJOY IT
Cappello del Prete is an excellent second course capable of sending all those rustic vibes that make us taste the cuisine of the past. Given its production period, it is great as a hot dish to enjoy during winter and the Christmas Holidays. A portion of stuffed pasta like Tortellini, Cappello del Prete and a slice of Italian Panettone: this holiday-themed meal will delight your palate. And don't underestimate it as a tasty filling! The most traditional combination is with a savoury side dish such as lentils or mashed potatoes: their smoothness creates the right balance with the strong flavour of Cappello del Prete.
COOKING METHOD
Cappello del Prete needs a long cooking process and a specific preparation.
Here's how to cook it:
PROCESSING
Cappello del Prete is made from various cuts of meat. In particular, in addition to the lean meat, the rind and the throat parts are used too. These ingredients are minced into a medium-grained mixture and seasoned with salt, pepper and herbs still following the recipe that has been handed down in the company for three generations. The mixture is then ready to be stuffed into the rind. At this point, the rind is sewn by hand with large needles so that the filling does not come out, obtaining its particular triangular shape that gives this product its peculiar name. In fact, the shape of the Cappello del prete (“Priest’s Hat” in English) resembles the typical triangular-shaped hats that priests used to wear in the past. Cappello del prete does not need to be cured. In fact, it is left to rest for a few days (2 or 3) so that the meat can season. After a day of drying, it is ready to be cooked.
HISTORICAL BACKGROUND
Cappello del Prete takes its name from its particular shape, characterized by a rounded central part, which reminds the tricorns used by the country priests in 1800. This stuffed meat is not as famous as Cotechino or Zampone, but it is appreciated by all true connoisseurs, remaining a very exclusive product. In particular, it is very popular in the areas around Parma and Bologna.
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