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Casoncelli alla bergamasca

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.

WHERE TO EAT The best Casoncelli alla bergamasca in the world (according to food experts)

Paccheri alla Vittorio

n/a
Brusaporto, Italy

Stracciatella

4.2
Bergamo, Italy

Manzo al limone

n/a
Lombardy, Italy

Cassoeula

3.4
Lombardy, Italy

Michetta

3.7
Lombardy, Italy

Riso e salvia

n/a
Lombardy, Italy

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