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Casoncelli (Italian pronunciation: [kazonˈtʃɛlli]; casonsèi [kazonˈsɛj] in Eastern Lombard) are a kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy.[1]

Casoncelli

Alternative names	Casonsèi
Type	Pasta
Place of origin	Italy
Region or state	Lombardy
Media: Casoncelli

The shell typically consists of two sheets of pasta, about 4 cm long, pressed together at the edges, like that of ravioli. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style alla bergamasca are typically stuffed with a mixture of bread crumbs, egg, Parmesan, ground beef, salami or sausage. Variants of filling include spinach, raisins, amaretto biscuits, pear, and garlic;[2] while the casoncelli alla bresciana are stuffed with a mixture of bread crumbs, Parmesan, garlic, parsley, nutmeg and broth.[3] They are typically served with burro e salvia: melted butter flavored with sage leaves.

See also

References

На других языках

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- [en] Casoncelli

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[ru] Казончелли

Казончелли (итал. casoncelli) — разновидность пасты с начинкой, типичная для кулинарной традиции Ломбардии, в северо-центральной части Италии[1].

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