Capunsei
Ideal for a first course substantial and nourishing, the capunsei, sometimes also called dumplings, are a typical product of the rural tradition of Mantua to be consumed in soup or dry and seasoned with melted butter or sauce. An old recipe brought in the Volta Mantovana and morainic hills of Tyrol and emigrants, as the dishes more or less famous, capunsei can also find variations in ingredients during preparation, which can vary according to personal tastes. Tasty enough to be the protagonists of a festival in the town of Cereta, Upper Mantua. For the most refined palates capunsei missed a good dish served with sausage sauce paired with a glass of fine wine red or white. A type of pasta for those who love the taste of loving each other even at the table. | 
Europe
Italy
Lombardy
