Casoncelli, or casonsei in dialect, are a local variety of ravioli found throughout most of northern Italy. “Casonsèi” were born in the 15th century. Their preparation requires expert hands and quality ingredients. Traditional casoncelli bresciani have very thin dough, which enhances the flavour of the filling, typically made with grated stale bread and cheese – depending on your preferences, you can use Grana Padano or Bagòss.
However, there are several versions of casoncelli: in the village of Longhena they are prepared with a spinach or Swiss chard-based filling, while in Camonica Valley the recipe calls for meat or vegetables. A special mention goes to casoncelli di Barbariga, which received the De.Co. local quality designation and are famous because of their rich filling containing grated Grana Padano, breadcrumbs, ham, spinach or Swiss chard, meat broth and nougat.
What about the sauce? The simpler the better: melted butter, sage, and abundant Grana Padano cheese.
The best way to enjoy casoncelli bresciani is by pairing them with excellent wines. First on the list is Franciacorta Brut or Extra Brut, which particularly fits this traditional dish because of its elegance and intense taste and smell.
Excellent alternatives are local reds such as Cellatica DOC and Botticino DOC.
To find your perfect pairing, just come and try casoncelli!
This recipe for CASONCELLI ALLA BRESCIANA comes to you from Cast Alimenti chef Marco Martinelli.