Pasta · Pasta shape · Short entry
Capunsei
Spindle-shaped dumplings of grated stale bread, cheese and sage from the Alto Mantovano, the hilly north of the province of Mantua. They are boiled and served with browned butter and sage. Volta Mantovana celebrates them at its carnival.
Bread made into pasta
The Province of Mantua describes capunsèi as spindle-shaped gnocchetti of grated bread, sage and cheese, a meatless first course of the Alto Mantovano. In the Grana Padano consortium's recipe, crumbs of stale bread are moistened with warm broth and mixed with eggs, melted butter, grated cheese and nutmeg. The dough rests about two hours, is rolled into logs about 2 cm thick and cut into 3 cm lengths. They are boiled until they float and tossed in browned butter with sage.
At Volta Mantovana the March carnival parades the figure of the Pupà del Capunsèl and ends with a tasting of capunsei.
How it connects
Pasta shape
- similar Strangolapreti
