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The Casoncelli

Brescia the casoncelli


The casoncelli, or in dialect, casonsei, are the local variant of the stuffed ravioli found throughout almost the whole of northern Italy.

Ingredients for the lasagne pasta (6 persons)
400 g flour
4 eggs
1 pinch salt
Ingredients for the stuffing:
Stale bread
200 g minced meat (sausage, chicken, roast veal)
100 g grated Parmesan cheese
1 egg
Butter, sage, salt, pepper, cinnamon

Heat a large piece of butter until golden. Add the minced meat which may be chicken, veal or a mixture of the three meats listed under “ingredients”, the grated cheese, the egg, the salt and pepper, the cinnamon, the parsley, a crushed clove of garlic, and a little grated bread to thicken.
Prepare the pasta dough with the eggs, flour and salt. Make 6 x 10 cm rectangles. Place a teaspoonful of the stuffing in the centre of each rectangle, fold lengthwise and press down the edges.
Cook the casoncelli in boiling salted water for a few minutes, drain and serve hot with melted butter and sage and grated Parmesan cheese.