Casoncelli

Casoncelli are a stuffed pasta originating from the Val Camonica and Bergamo areas of Lombardy, Italy. The name likely derives from "casa" (home) or "casoncello" (little big house), reflecting its rustic, handmade nature. The pasta is typically a half-moon or candy-wrapper shape, filled with a savory mixture. A classic filling combines ground beef, pork, or salami with breadcrumbs, Grana Padano or Parmigiano-Reggiano, eggs, garlic, and aromatic herbs like sage or marjoram. Some versions incorporate raisins or amaretti cookies for a subtle sweetness.

A great version of casoncelli is distinguished by a thin, delicate pasta that holds its shape without being doughy, and a filling that is moist, well-seasoned, and balanced. The pasta is traditionally served with a simple sauce of melted butter, sage, and a generous dusting of Grana Padano, allowing the filling to shine. Some preparations add pancetta or a light tomato sauce.

Regional variations exist within Lombardy. In Bergamo, the filling often includes beef and pork, while in Brescia, it may feature a higher proportion of breadcrumbs and herbs. At **Trattoria La Colombina** in Bergamo, Italy, creator *sandrino* praises the casoncelli as a standout dish, noting its authentic, well-executed preparation that honors the local tradition. The dish is a staple of Bergamasque cuisine, often served during holidays and family gatherings.