CASONCELLO

Descrizione

What is there in the filling of casoncelli? Every family from Bergamo has its own secret recipe, which considers as “the real one, the best one”. Therefor, there are many varieties, all equally delicious! There are also several versions of the name, depending on the dialect: casonsèl, casunsèl, casonzello, pepè, zavatö, capèl de prét…What about the shape? Sometimes they are simple half circles, sometimes they look like bird wings: you create a half-moon, put the filling on the half circle and press gently in the middle, so that the “hollow” collects all the dressing, usually consisting of melted butter with browned pancetta and sage.
Beautiful and deliciously fragrant, they represent a piece of Bergamo history: try them!


Currently the dough is prepared using eggs and flour, but it used to be made only with flour and water. Even the filling consisted of simple ingredients: pears, bread, amaretto biscuits, almonds and candied citrus, which used to be some very common ingredients in many local recipes. According to this old recipe, casoncelli used to be seasoned with “butirro purgato e cacio grattugiato”, butter and cheese. The latter was the key ingredient in all the varieties of this filled pasta and was also used in the filling: in fact, it is possible that the word “casoncello” comes from caseus, the Latin term for cheese.
In broad terms, the most common type of casoncello filling in the mountains comes with cheese (with no meat), breadcrumb, garlic, parsley, eggs and -sometimes- wild herbs. In the valleys, on the other side, the most popular recipes call for salami, sausage or cotechino sausage and beef. Lastly, people from the city add roast meat, amaretto, raisin, lemon zest and pears to the filling. Combining all these ingredients you get the recipe for the traditional Casonsèi de la Bergamasca as regulated by the Chamber of Commerce; anyway, you will also find it with chicken, rabbit or stew, or even with cocoa, anise and other “family secret ingredients”.

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What is there in the filling of casoncelli? Every family from Bergamo has its own secret recipe, which considers as “the real one, the best one”. Therefor, there are many varieties, all equally delicious! There are also several versions of the name, depending on the dialect: casonsèl, casunsèl, casonzello, pepè, zavatö, capèl de prét…What about the shape? Sometimes they are simple half circles, sometimes they look like bird wings: you create a half-moon, put the filling on the half circle and press gently in the middle, so that the “hollow” collects all the dressing, usually consisting of melted butter with browned pancetta and sage.
Beautiful and deliciously fragrant, they represent a piece of Bergamo history: try them!


Currently the dough is prepared using eggs and flour, but it used to be made only with flour and water. Even the filling consisted of simple ingredients: pears, bread, amaretto biscuits, almonds and candied citrus, which used to be some very common ingredients in many local recipes. According to this old recipe, casoncelli used to be seasoned with “butirro purgato e cacio grattugiato”, butter and cheese. The latter was the key ingredient in all the varieties of this filled pasta and was also used in the filling: in fact, it is possible that the word “casoncello” comes from caseus, the Latin term for cheese.
In broad terms, the most common type of casoncello filling in the mountains comes with cheese (with no meat), breadcrumb, garlic, parsley, eggs and -sometimes- wild herbs. In the valleys, on the other side, the most popular recipes call for salami, sausage or cotechino sausage and beef. Lastly, people from the city add roast meat, amaretto, raisin, lemon zest and pears to the filling. Combining all these ingredients you get the recipe for the traditional Casonsèi de la Bergamasca as regulated by the Chamber of Commerce; anyway, you will also find it with chicken, rabbit or stew, or even with cocoa, anise and other “family secret ingredients”.

Where you can find this product

Pairings

Valcalepio D.O.C. red, Terre del Colleoni D.O.C. red Incrocio Terzi

East Lombardy is the European region
of gastronomy 2017

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