Casoncelli alla bergamasca is a traditional stuffed pasta dish originating from Bergamo. The fresh pasta dough is usually made with a combination of 00 flour, eggs, salt, and water. It's stuffed with a mixture of roast veal, ground pork, breadcrumbs, eggs, grated cheese (Parmigiano-Reggiano), sultanas, garlic, parsley, and sometimes pieces of pear.

The pasta dough is folded and sealed by hand, and then boiled. Once done, casoncelli alla bergamasca are traditionally served in sugo burro e salvia (butter and sage sauce), often with the addition of chopped pancetta and grated Parmigiano on top.