/ck/ - Food & Cooking

use the minced meat of the capon you use to make the broth, mix it with parmesan and if you want add stale bread sogged a bit in wholemilk ( not to much, you have to keep the moisture of the mix low)

pasta dishes from the north of italy usually use fresh pasta, so as you said: pesto, bolognese but also boar's ragù, broth's pasta ( tortellini, ravioli, passatelli etc.), butter and sage, sausages, beans

cappelletti in brodo are one of the most regarded pasta dish in italy (obviously we are talking about handmade cappelletti with a good broth)