Cappelletti in Brodo
Cappelletti in Brodo is the typical dish of Christmas, wedding days, Sundays and holidays in general. Stock is prepared using the best capon. During important banquets you can often hear the sentence “A lunch without cappelletti it is not a real lunch”.

INGREDIENTS:
For the filling:
250 grammes of pork
250 grammes of veal
250 grammes of turkey (breast)
50 grammes of Parmesan cheese
1 pinch of nutmeg
2 eggs
50 grammes of butter
half grated lemon peel
salt and pepper

For the pastry:
400 grammes of flavour
4 eggs

For the stock:
half capon
500 grammes of veal (shin)
vegetables for stock

MAKING OF:
Making of filling:
Cut meat into small pieces and cook it with butter, salt and pepper. Mince meat, Parmesan cheese, nutmeg, lemon peel and eggs. Mix them up and cook them with butter.

Making of pastry:
Make a well with flavour, put snapped eggs in the middle of the well and mix them up using hands. When the pastry is well mixed roll out it. Then cut the pastry into small squares. Put in the middle of each square a small spoon of filling. Close the squares of pastry and filling giving them the shape of “small hats”.

Making of stock:
Dip capon, veal (shin) and vegetables into a saucepan full of water. Boil them quickly for 5 minutes, then skim the stock and boil it slowly for 3 hours. Add salt and pepper and strain stock using a strainer. Cook he cappelletti into the stock and serve them in a soup tureen. If you like grated Parmesan cheese you can add it.

Country House Colle Lungo. At few kilometres from Balcone sul Metauro you can find The Country House Collelungo. Country House Collelungo is located in the middle of the green and peaceful Montefeltro country. This ancient house was built in 1848 and during the 20th century it became the centre of a small village. In this period it was also built a small school and a small church near the house. In 1960s the village was abandoned but it has preserved its ancient charm.