The casoncelli are part of the large group of stuffed pasta that characterizes and makes known all over the world the Italian cuisine. They are a typical dish of Bergamo’s cuisine, but are also declined by other regional cuisines: also the gastronomy of Brescia and that of the territory of Val Camonica in fact give us their tasty versions of casoncelli. The casoncelli alla bergamasca are a dish of ancient origins and are made with a filling of cheese, garlic, parsley and bread, ingredients that were mixed together and flavored with broth. These delicious bundles of fresh pasta were then seasoned with a sauce made of sage, butter and bacon. On the tables of the richest families, however, the filling consisted of minced meat or salami, in addition to cheese, garlic and bread. Also the doughs were different: in the first ones there were no eggs, which were used instead in the dough of casoncelli that were prepared with meat.
Unlike the casoncelli of Bergamo, which are prepared with a mixture of flour, eggs, extra virgin olive oil and salt, in Brescia casoncelli are made with a mixture of flour, eggs, salt and milk. The filling does not include the addition of cold cuts, but is only made with meat, spices and vegetables.
The casoncelli of Val Camonica, however, are prepared with a mixture of flour, eggs, salt and milk that is rolled out into a thin sheet that contains a filling of herbs, mortadella, sausage, grated cheese, potatoes and spices.
