{"id":764,"date":"2024-10-22T16:36:02","date_gmt":"2024-10-22T14:36:02","guid":{"rendered":"https:\/\/www.bergamobytuktuk.com\/?post_type=racconti_di_viaggio&#038;p=764"},"modified":"2025-03-21T16:37:15","modified_gmt":"2025-03-21T15:37:15","slug":"casoncelli-alla-bergamasca-typical-dish","status":"publish","type":"racconti_di_viaggio","link":"https:\/\/www.bergamobytuktuk.com\/en\/travel-stories\/casoncelli-alla-bergamasca-typical-dish\/","title":{"rendered":"Casoncelli alla Bergamasca: Bergamo&#8217;s favourite dish dates back to the Middle Ages"},"content":{"rendered":"<p><strong>Casoncelli alla Bergamasca<\/strong> is a <strong>typical dish in the culinary tradition<\/strong> of the province of <strong>Bergamo<\/strong>, and a true symbol of Lombard cuisine. It is a fresh filled pasta with a half-moon shape, <strong>similar to ravioli<\/strong>, but with a filling that reflects the area&#8217;s rural roots and richness.<\/p>\n<h2>Casoncelli &#8211; their origins<\/h2>\n<p>The origins of this filled pasta date back to the <strong>Middle Ages<\/strong>, when people tried to optimise the resources available in peasant households in order to create tasty and nourishing dishes. The name <strong>\u2018casoncello\u2019<\/strong> probably comes from the Latin <strong>\u2018caseus\u2019<\/strong>, which means <strong>cheese<\/strong>, one of the main ingredients of the filling. However, the etymology may also be linked to the local dialect term <strong>\u2018cason\u2019<\/strong>, which means <strong>small house<\/strong>, perhaps due to the <em>casoncello<\/em> shape vaguely resembling a small folded roof.<\/p>\n<p>The <strong>first historical references<\/strong> to <em>casoncelli bergamaschi<\/em> appear in documents dating back to the <strong>14th century<\/strong>, which mention the preparation of these small layers of stuffed pasta, initially filled with simple ingredients such as <strong>stale bread, leftover meat<\/strong> and <strong>cheese<\/strong>, along with <strong>spices<\/strong> 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.<\/p>\n<img decoding=\"async\" class=\"alignnone wp-image-760 size-full\" title=\"Casoncelli Bergamaschi On The Plate\" src=\"https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Casoncelli-Bergamaschi-nel-piatto.jpg\" alt=\"Casoncelli Bergamaschi On The Plate\" width=\"800\" height=\"533\" srcset=\"https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Casoncelli-Bergamaschi-nel-piatto.jpg 800w, https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Casoncelli-Bergamaschi-nel-piatto-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\n<h2>Casoncelli alla Bergamasca &#8211; the recipe<\/h2>\n<p>The <strong>filling of casoncelli<\/strong> alla bergamasca is unique and delicious. Today&#8217;s best-known version features a filling made of <strong>minced beef and pork meat, bread, Grana Padano cheese, eggs, nutmeg and Amaretti biscuits<\/strong>, and sometimes a pinch of garlic and parsley, all wrapped in a thin sheet of egg pasta.<\/p>\n<p>Once they are prepared, these Bergamo raviolis are cooked in boiling water and then served with a classic sauce made with <strong>melted butter, sage and crispy bacon<\/strong>, 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.<\/p>\n<p>Below you will find the traditional recipe with all the details.<\/p>\n<h3>The Original Recipe<\/h3>\n<h4>Ingredients (for 4 people)<\/h4>\n<h5>Pasta:<\/h5>\n<ul>\n<li>300 g of all-purpose flour<\/li>\n<li>2 eggs<\/li>\n<li>Water (as required)<\/li>\n<li>A pinch of salt<\/li>\n<\/ul>\n<h5>Filling:<\/h5>\n<ul>\n<li>100 g of minced beef<\/li>\n<li>100 g of sausage meat<\/li>\n<li>50 g of stale bread<\/li>\n<li>100 ml of milk<\/li>\n<li>1 egg<\/li>\n<li>50 g of grated Grana Padano cheese<\/li>\n<li>1 clove of garlic<\/li>\n<li>Chopped parsley (to taste)<\/li>\n<li>50 g of butter<\/li>\n<li>Salt and pepper (to taste)<\/li>\n<li>Nutmeg (to taste)<\/li>\n<\/ul>\n<h5>Seasoning:<\/h5>\n<ul>\n<li>100 g of butter<\/li>\n<li>50 g of bacon<\/li>\n<li>Sage (to taste)<\/li>\n<li>Grated Grana Padano cheese<\/li>\n<\/ul>\n<img decoding=\"async\" class=\"alignnone wp-image-762 size-full\" title=\"Original Casoncelli Alla Bergamasca Recipe\" src=\"https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Ricetta-originale-Casoncell-alla-Bergamasca.jpg\" alt=\"Original Casoncelli Alla Bergamasca Recipe\" width=\"800\" height=\"533\" srcset=\"https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Ricetta-originale-Casoncell-alla-Bergamasca.jpg 800w, https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Ricetta-originale-Casoncell-alla-Bergamasca-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\n<h5>Preparation:<\/h5>\n<ul>\n<li><strong>For the pasta<\/strong>: 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.<\/li>\n<li><strong>For the filling<\/strong>:\n<ul>\n<li>Soak the stale bread in milk, then squeeze it.<\/li>\n<li>In a frying pan, melt the butter and saut\u00e8 the garlic. Add the minced meat and crumbled sausage, cook until golden brown and then remove the garlic clove.<\/li>\n<li>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.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Roll out the dough<\/strong>: roll out the dough with a rolling pin or pasta machine until it becomes a thin sheet (approx. 1 mm).<\/li>\n<li><strong>Create the <em>casoncelli<\/em><\/strong>:\n<ul>\n<li>Start by cutting some disks of dough (approximately 8 cm in diameter).<\/li>\n<li>Place a small amount of filling in the centre of each disc, fold the dough into a crescent shape and seal the edges well.<\/li>\n<li>Slightly fold the upper edge of the crescent in order to obtain the characteristic shape.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Cooking<\/strong>: boil the <em>casoncelli<\/em> in salted water for about 5 minutes, or until they come to the surface.<\/li>\n<li><strong>Seasoning<\/strong>:\n<ul>\n<li>In a frying pan, melt the butter and fry the bacon and sage until golden brown.<\/li>\n<li>Strain the <em>casoncelli<\/em> and season with melted butter, bacon and sage. Sprinkle with grated Grana Padano cheese and serve hot.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2>Wines to pair<\/h2>\n<p>Casoncelli alla Bergamasca are a perfect match with a soft, medium-structured red wine such as a <strong>Valpolicella Ripasso<\/strong> or a <strong>Barbera d&#8217;Alba<\/strong>. Even a <strong>Nebbiolo giovane<\/strong> could enhance the flavours of the dish without overpowering them.<\/p>\n<p>For a fresher combination, you can opt for a structured white wine such as a <strong>Lugana<\/strong> or a <strong>Soave Classico<\/strong>, which balance the rich filling with their sourness. As a ros\u00e9 alternative, a Chiaretto del Garda might offer a good combination, thanks to its freshness and fruity notes that will complement the dish well.<\/p>\n<h2>When to taste<\/h2>\n<p>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 <strong>holidays or at family Sunday lunches<\/strong>, becoming a symbol of conviviality and a connection to local traditions. Casoncelli are not only a culinary specialty, but also <strong>a journey into the history and culture<\/strong> of the Bergamo area, where <strong>every family has its own version<\/strong> handed down from generation to generation.<\/p>\n<p>For tourists and visitors, an excellent opportunity to taste this dish are the several <strong>festivals, events and casoncelli fairs<\/strong> that take place in Bergamo and its province, especially in spring and summer, with the <strong>\u2018De Casoncello\u2019<\/strong> initiative in particular, celebrated <strong>on the second weekend in May<\/strong>.<\/p>\n<h3>Casoncelli and Tuk Tuk Tours<\/h3>\n<p data-start=\"0\" data-end=\"320\">If you&#8217;re feeling hungry and curious to try authentic Casoncelli Bergamaschi in a traditional restaurant in Bergamo, there&#8217;s great news for you! Starting today, you can take a <strong>Tuk Tuk tour and combine it with a traditional lunch<\/strong> (Casoncelli, a glass of Valcalepio red wine, coffee, bread, and service charge included).\u00a0Discover the details and book your <a href=\"https:\/\/www.bergamobytuktuk.com\/en\/book-now\/\/?channelid=795&amp;ecomid=4093&amp;serviceid=20\" target=\"_blank\" rel=\"noopener\"><strong data-start=\"357\" data-end=\"389\">Tuk Tour &amp; Traditional Lunch<\/strong><\/a>!<\/p>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-761\" src=\"https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Casoncelli-al-Ristorante.jpg\" alt=\"Casoncelli Al Ristorante\" width=\"800\" height=\"533\" srcset=\"https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Casoncelli-al-Ristorante.jpg 800w, https:\/\/www.bergamobytuktuk.com\/wp-content\/uploads\/2024\/10\/Casoncelli-al-Ristorante-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\n<h2>The best Restaurants for eating Casoncelli<\/h2>\n<p>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.<\/p>\n<ul>\n<li><strong>Ol Giop\u00ec e La Marg\u00ec Restaurant<\/strong>: The \u2018Ol Giop\u00ec e La Marg\u00ec\u2019 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.\u00a0<a href=\"https:\/\/ristorantegiopimargi.it\/\" target=\"_blank\" rel=\"noopener\"><strong><u>Website<\/u><\/strong><\/a><\/li>\n<li><strong>Da Mimmo:<\/strong>This is one of Bergamo&#8217;s best-known and most popular restaurants. Here the <em>casoncello alla bergamasca<\/em> 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.\u00a0<a href=\"https:\/\/damimmoelina.com\/\" target=\"_blank\" rel=\"noopener\"><strong><u>Website<\/u><\/strong><\/a><\/li>\n<li><strong>Trattoria Parietti:<\/strong>This historic trattoria offers a rustic and authentic cuisine &#8211; here the <em>casoncelli<\/em> are handmade and served in generous portions.\u00a0<a href=\"https:\/\/trattoriaparietti.it\/\" target=\"_blank\" rel=\"noopener\"><strong><u>Website<\/u><\/strong><\/a><\/li>\n<li><strong>Trattoria Sant\u2019Ambroeus:<\/strong>The Trattoria Sant&#8217;Ambroeus is famous for its rich and tasty <em>casoncelli,<\/em> prepared with local ingredients and served in a convivial atmosphere.\u00a0<a href=\"https:\/\/www.trattoriasantambroeus.it\/\" target=\"_blank\" rel=\"noopener\"><strong><u>Website<\/u><\/strong><\/a><\/li>\n<li><strong>Il Baretto Restaurant:<\/strong>Here, casoncelli are one of the highlights of the menu, carefully prepared and served with their classic combination of butter, sage and bacon.\u00a0<a href=\"https:\/\/barettosanvigilio.it\/\" target=\"_blank\" rel=\"noopener\"><strong><u>Website<\/u><\/strong><\/a><\/li>\n<li><strong>Antica Osteria del Vino Buono:<\/strong>If you want an intimate and cosy atmosphere, the Antica Osteria del Vino Buono &#8211; the Ancient Osteria of Good Wine &#8211; is the perfect choice. This restaurant is popular with locals and tourists who are looking for a quiet and genuine place.<\/li>\n<\/ul>\n<h4>Eating in Bergamo and discovering the City of the Thousand<\/h4>\n<ul>\n<li><a href=\"https:\/\/www.bergamobytuktuk.com\/en\/travel-stories\/where-to-eat-in-the-upper-town-of-bergamo\/\" target=\"_blank\" rel=\"noopener\">Where to eat in the Upper Town of Bergamo: 9 Restaurants you cannot miss<\/a><\/li>\n<li><a href=\"https:\/\/www.bergamobytuktuk.com\/en\/travel-stories\/traditional-trattorias-in-bergamo\/\" target=\"_blank\" rel=\"noopener\">Traditional Trattorias in Bergamo: conviviality and ancient roots<\/a><\/li>\n<li><a href=\"https:\/\/www.bergamobytuktuk.com\/en\/travel-stories\/what-to-see-in-bergamo-in-one-day\/\" target=\"_blank\" rel=\"noopener\">Seeing Bergamo in one day: 8 attractions not to be missed<\/a><\/li>\n<li><a href=\"https:\/\/www.bergamobytuktuk.com\/en\/travel-stories\/gamec-bergamo-gallery-of-modern-and-contemporary-art\/\" target=\"_blank\" rel=\"noopener\">GAMeC, Bergamo\u2019s cultural centre of excellence<\/a><\/li>\n<li><a href=\"https:\/\/www.bergamobytuktuk.com\/en\/travel-stories\/accademia-carrara-in-bergamo\/\" target=\"_blank\" rel=\"noopener\">The Accademia Carrara in Bergamo: Art and Culture for over 200 years<\/a><\/li>\n<li><a href=\"https:\/\/www.bergamobytuktuk.com\/en\/travel-stories\/bergamo-discovering-the-lower-town\/\" target=\"_blank\" rel=\"noopener\">Bergamo: discovering the Lower Town<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":759,"parent":0,"menu_order":0,"template":"","categorie":[40],"class_list":["post-764","racconti_di_viaggio","type-racconti_di_viaggio","status-publish","has-post-thumbnail","hentry","categorie-food-and-wine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Casoncelli alla Bergamasca: origins, recipe and where to eat<\/title>\n<meta name=\"description\" content=\"Casoncelli are a typical dish of the culinary tradition of the province of Bergamo. 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