Some recent sources specifically indicate the area in the Cesena-Ferrara-Reggio Emilia triangle as the place of origin,[1][3] others report the Marche as a land where cappelletti are of ancient tradition.

[4] The traditional recipe for cappelletti includes, among the ingredients of the filling (batù) chicken, pork, veal or beef (as well as bacon and cotechino), Parmesan, eggs and nutmeg.

Called caplét in Romagna, they follow slightly different recipes in the filling generally based on cheese and ricotta, spiced with nutmeg and grated lemon zest, in some cases with the addition of capon breast, or other meat.

In Faenza they have a filling (e 'pin o e' batù) of soft cheeses, Parmesan, nutmeg and without any type of meat and are consumed exclusively in chicken broth.

Unlike Romagna, where the filling is made with cheeses, the Umbrian recipe also includes mixed meat: veal, turkey or chicken and pork loin.