Nothing says hello to fall like the comfort of stuffed pasta! Join Chef Frankie as he discusses the history behind the Cappellacci pasta, which are similar to a large tortellini but made in the shape of a local peasant’s hat from Ferrara, in the Emilia-Romagna region of Italy, where this recipe originates from.  Italian cuisine is all about featuring the best seasonal ingredients from local regional farmers. For your authentic Italian culinary experience, you’ll learn how to hand make the pasta from scratch using fresh milled flour from Skagit County and then fill them with 21 Acres-grown pumpkin and local Golden Glen cheese. The beautiful “hats” will then be tossed with a butter and sage sauce. To round out the meal, Frankie will lead you through making a Tuscan white bean soup and an Italian apple torta for dessert. Buon appetito! Vegetarian with wheat, dairy optional.