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Casoncelli alla Bergamasca: Bergamo’s favourite dish dates back to the Middle Ages
22 October 2024
Casoncelli alla Bergamasca is a typical dish in the culinary tradition of the province of Bergamo, and a true symbol of Lombard cuisine. It is a fresh filled pasta with a half-moon shape, similar to ravioli, but with a filling that reflects the area’s rural roots and richness.
Casoncelli – their origins
The origins of this filled pasta date back to the Middle Ages, when people tried to optimise the resources available in peasant households in order to create tasty and nourishing dishes. The name ‘casoncello’ probably comes from the Latin ‘caseus’, which means cheese, one of the main ingredients of the filling. However, the etymology may also be linked to the local dialect term ‘cason’, which means small house, perhaps due to the casoncello shape vaguely resembling a small folded roof.
The first historical references to casoncelli bergamaschi appear in documents dating back to the 14th century, which mention the preparation of these small layers of stuffed pasta, initially filled with simple ingredients such as stale bread, leftover meat and cheese, along with spices that were precious at the time. Over time, the recipe evolved, becoming a symbol of the resourcefulness of Bergamo families, who knew how to transform basic ingredients into delicious, tasty dishes.
Casoncelli alla Bergamasca – the recipe
The filling of casoncelli alla bergamasca is unique and delicious. Today’s best-known version features a filling made of minced beef and pork meat, bread, Grana Padano cheese, eggs, nutmeg and Amaretti biscuits, and sometimes a pinch of garlic and parsley, all wrapped in a thin sheet of egg pasta.
Once they are prepared, these Bergamo raviolis are cooked in boiling water and then served with a classic sauce made with melted butter, sage and crispy bacon, which enhances the delicacy of the filling and adds an irresistible savoury note. This combination of ingredients creates a perfect balance between sweet and savoury, which is the distinctive feature of this dish.
Below you will find the traditional recipe with all the details.
The Original Recipe
Ingredients (for 4 people)
Pasta:
- 300 g of all-purpose flour
- 2 eggs
- Water (as required)
- A pinch of salt
Filling:
- 100 g of minced beef
- 100 g of sausage meat
- 50 g of stale bread
- 100 ml of milk
- 1 egg
- 50 g of grated Grana Padano cheese
- 1 clove of garlic
- Chopped parsley (to taste)
- 50 g of butter
- Salt and pepper (to taste)
- Nutmeg (to taste)
Seasoning:
- 100 g of butter
- 50 g of bacon
- Sage (to taste)
- Grated Grana Padano cheese
Preparation:
- For the pasta: on a flat surface, make a well with the flour, place the eggs and a pinch of salt in the centre, and start kneading, adding a little water if necessary, in order to obtain a homogeneous dough. Leave it covered for at least 30 minutes.
- For the filling:
- Soak the stale bread in milk, then squeeze it.
- In a frying pan, melt the butter and sautè the garlic. Add the minced meat and crumbled sausage, cook until golden brown and then remove the garlic clove.
- Mix the meat with the soaked bread, the egg, the Grana Padano cheese, parsley, salt, pepper and a pinch of nutmeg. Allow the filling to cool down completely.
- Roll out the dough: roll out the dough with a rolling pin or pasta machine until it becomes a thin sheet (approx. 1 mm).
- Create the casoncelli:
- Start by cutting some disks of dough (approximately 8 cm in diameter).
- Place a small amount of filling in the centre of each disc, fold the dough into a crescent shape and seal the edges well.
- Slightly fold the upper edge of the crescent in order to obtain the characteristic shape.
- Cooking: boil the casoncelli in salted water for about 5 minutes, or until they come to the surface.
- Seasoning:
- In a frying pan, melt the butter and fry the bacon and sage until golden brown.
- Strain the casoncelli and season with melted butter, bacon and sage. Sprinkle with grated Grana Padano cheese and serve hot.
Wines to pair
Casoncelli alla Bergamasca are a perfect match with a soft, medium-structured red wine such as a Valpolicella Ripasso or a Barbera d’Alba. Even a Nebbiolo giovane could enhance the flavours of the dish without overpowering them.
For a fresher combination, you can opt for a structured white wine such as a Lugana or a Soave Classico, which balance the rich filling with their sourness. As a rosé alternative, a Chiaretto del Garda might offer a good combination, thanks to its freshness and fruity notes that will complement the dish well.
When to taste
Casoncelli or ravioli alla bergamasca represent the soul of Lombardy cuisine: simple but rich in flavour, capable of telling stories through its ingredients. This dish is often served on holidays or at family Sunday lunches, becoming a symbol of conviviality and a connection to local traditions. Casoncelli are not only a culinary specialty, but also a journey into the history and culture of the Bergamo area, where every family has its own version handed down from generation to generation.
For tourists and visitors, an excellent opportunity to taste this dish are the several festivals, events and casoncelli fairs that take place in Bergamo and its province, especially in spring and summer, with the ‘De Casoncello’ initiative in particular, celebrated on the second weekend in May.
The best Restaurants for eating Casoncelli
If you are looking for a restaurant where you can enjoy this specialty, in an atmosphere ranging from rustic to elegant, here are some of the best options.
- Ol Giopì e La Margì Restaurant: The ‘Ol Giopì e La Margì’ restaurant is a hotel restaurant offering the traditional Bergamo cuisine, characterised by authentic dishes and rustic flavours. With a cosy and familiar atmosphere, it is famous for its specialties such as polenta taragna and casoncelli, offering a culinary experience closely linked to the local tradition. Website
- Da Mimmo:This is one of Bergamo’s best-known and most popular restaurants. Here the casoncello alla bergamasca is prepared following the traditional recipe, with a filling made of meat, breadcrumbs, Grana Padano cheese and spices, and then seasoned with melted butter, crispy bacon and sage. Website
- Trattoria Parietti:This historic trattoria offers a rustic and authentic cuisine – here the casoncelli are handmade and served in generous portions. Website
- Trattoria Sant’Ambroeus:The Trattoria Sant’Ambroeus is famous for its rich and tasty casoncelli, prepared with local ingredients and served in a convivial atmosphere. Website
- Il Baretto Restaurant:Here, casoncelli are one of the highlights of the menu, carefully prepared and served with their classic combination of butter, sage and bacon. Website
- Antica Osteria del Vino Buono:If you want an intimate and cosy atmosphere, the Antica Osteria del Vino Buono – the Ancient Osteria of Good Wine – is the perfect choice. This restaurant is popular with locals and tourists who are looking for a quiet and genuine place.
Eating in Bergamo and discovering the City of the Thousand
- Where to eat in the Upper Town of Bergamo: 9 Restaurants you cannot miss
- Traditional Trattorias in Bergamo: conviviality and ancient roots
- Seeing Bergamo in one day: 8 attractions not to be missed
- GAMeC, Bergamo’s cultural centre of excellence
- The Accademia Carrara in Bergamo: Art and Culture for over 200 years
- Bergamo: discovering the Lower Town