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Capus (or capùs, capùs de Bolben) (in Trentino dialect means \"cappucci\", i.e. caps in English) is a typical dish from Bolbeno and other places in Valle Giudicarie,Trentino-Alto Adige in Italy.

They are traditionally made in August during the village feasts or festivals.

Ingredients
- at least 120 vine leaves (ideally vitis lambrusca)

- 400 g of breadcrumbs

- 400 g of grated grana Trentino cheese

- 4 beaten eggs

- 200 g of butter

- 100 g of sultana grape raisins

- 1.5 Kg of Swiss chard

- 4 cloves of garlic

- 100 g of pine nuts

- salt and pepper

Method
1. cut the swiss chard into strips, boil and mash them with a food mill
2. mix all the other ingredients (but the vine leaves)
3. wash the vine leaves and use a pair of leaves to wrap small rectangular shaped (the size of a business card, height 1.5 cm) portions of the mix, tie each with a cotton thread
4. boil them in salted water for 30 minutes

They are meant to be eaten cold, perhaps with a glass of Rotari Brut Trento Talento Riserva.

(source: http://www.cookipedia.co.uk/wiki/index.php/Capus)