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bread dumplings

A speciality of Cereta in the province of Mantua, these dumplings (also spelled capunsel) were first popular in the 15th century under the Gonzaga Dukes. Made with breadcrumbs, grated cheese eggs, butter, and nutmeg, they are cooked in beef broth and topped with butter, grated cheese and sage.

Text © Dana Facaros and Michael Pauls

Images by: subito ricette