Tortellini in Capon Broth | Tortellini in Brodo di Cappone Capon broth is what separates this bowl from every other tortellini in brodo. A capon is a castrated and fattened cockerel whose fat runs through the flesh rather than sitting under the skin, so a long gentle simmer draws out a broth with body and a faint sweetness that no chicken and no beef produce alone. In Bologna and Modena the Christmas broth is made this way, and the tortellini are cut small enough that a spoon

Fresh tortellini with browned mushrooms, mild Italian sausage, white wine, Parmigiano Reggiano and a balanced creamy boscaiola sauce.

Silky tortellini with prosciutto cotto, Parmigiano Reggiano and a restrained cream sauce, finished with nutmeg and black pepper.