About us: Du Caplet, two cappelletti and a promise

A traditional farmhouse kitchen with the big wooden work table in the middle and copper pans on the wall — A farmhouse kitchen of the past, with the work table where the sfoglia was made: ours is smaller, but it works the same way.

Why Du Caplet

Du caplet, in Romagnolo, means two cappelletti. Signora Rosa, who was a grandmother to some of us, a mother to some and a mother-in-law to others, used to say it when she wanted to promise a good day: "Tomorrow we are having du caplet". They were never two, of course: it meant the sfoglia rolled first thing in the morning, the broth that had been going for hours, the whole family sitting down together. This site carries her words as its name, in her honour. The rolling pin we still use today is older than we are. We did not invent the recipes you find here: we watched them being made for years and then tried them, got them wrong and tried them again until we felt we had understood the reason behind every gesture.

Writing down the customs of the tradition with precise weights was not easy, because in Rosa's kitchen, as in so many others, there was no scale; and if there was one, it was used to rest the onions and potatoes on, cleared and dusted off only when some special cake was being made for the first time. We love homemade pasta, and we realised that anyone who did not grow up around a table with a pasta board on it needs a precise record of ingredients, steps, timings and a few essential "tricks" not to fail. My name is Valentina and I was Rosa's daughter-in-law, but I tell this story in the plural because I am only the voice that passes on the traditions, the recipes and the habits of a kitchen that in Romagna means home, company and above all the family gathered around a table where, all together, we become "us".

What you find on this site

Recipes of Romagna fresh pasta, with amounts that adapt to the servings, timers and a cooking mode for cooking from your phone.
Technique: five guides, from the dough to the tools, to really learn how to roll the sfoglia.
History and journal: the azdore, the festivals, the seasons and the mistakes we all make.

How we work

Every recipe is cooked at home before it is published, with ingredients you can find in an ordinary supermarket or at the village baker. The amounts are weighed, the times are timed. When something can be done in two ways, we say so: tradition is a starting point, not a religion.

The site is supported by advertising and, in some articles, by affiliate links to tools we really use. We do not publish paid content and we do not accept products in exchange for reviews.

Write to us

Do you have a family recipe different from ours, a correction or a question? We are glad of it: the sfoglia is made of variants. You find everything on the contact page, or write to info@ducaplet.it.