The perfect antidote to winter’s chill. Done in the style of Romagna, in the Emilia Romagna region, we are stuffing Cappelletti with veal, Parmigiano, and parsley. We then pour our signature brodo - made from capon and beef bones simmered for 12 hours - tableside, and finish it with 24-month Parmigiano. Enjoy exclusively on our lunch menu!