Casoncelli di Mare con Gambero Rosso, Labisc e Arancia

Casoncelli di Mare con Gambero Rosso, Labisc e Arancia is a contemporary seafood pasta dish that reimagines the traditional stuffed pasta of Lombardy, Italy. While classic casoncelli are typically filled with meat, breadcrumbs, and cheese, this version substitutes a filling of Gambero Rosso (red prawn), a prized crustacean from Sicily known for its intense sweetness and delicate texture. The dish is finished with "Labisc," a foam or sauce derived from the prawn’s roe or head, and a bright note of orange (Arancia) to cut the richness.

A great version of this dish hinges on the freshness of the Gambero Rosso and the precision of the Labisc, which should be airy yet deeply savory, capturing the essence of the crustacean without overwhelming the pasta. The orange must be balanced—neither cloying nor acidic—to complement the sweet prawn and the tender, handmade casoncelli wrapper.

This dish is notably served at Casaromano in Alzano Lombardo, Italy, where it was highlighted by the food platform Habemus Fame. The venue’s execution is praised for its elegant plating and the harmonious integration of land and sea traditions. Regional variations might include substituting local prawns or adding a touch of chili, but the core concept remains a luxurious, modern take on a Lombard classic.