Casoncelli

Casoncelli (Italian: [kazonˈtʃɛlli]; Lombard: casonsèi, Lombard: [kazonˈsɛj], in Eastern Lombard) are a type 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 (1.6 in) 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 breadcrumbs, eggs, Parmesan cheese, 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 breadcrumbs, Parmesan, garlic, parsley, nutmeg and broth.^[3] They are typically served with burro e salvia: melted butter flavored with sage leaves.^[4]

See also

Media related to Casoncelli at Wikimedia Commons

• Italy portal
• Food portal

• List of pasta
• Casunziei – a similar stuffed pasta from northeast Italy
• Mezzelune – a similarly shaped pasta from Tyrol