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.