Casoncelli bresciani is a traditional stuffed pasta dish originating from Brescia. Dating back to the 15th century, this pasta has very thin dough that enhances the flavor of the filling, which typically consists of grated stale bread and cheese such as Grana Padano or Bagòss.

However, the filling often varies from one household or restaurant to the next. Thin pasta sheets are folded over the filling and then pressed at the edges – the process of making casoncelli is similar to making ravioli. There are a few versions of the pasta – in Camonica Valley, the filling contains meat or vegetables, in Longhena, spinach or Swiss chard is used in the filling, while the version from Barbariga has a rich filling containing breadcrumbs, grated Grana Padano, meat broth, ham, spinach or Swiss chard, garlic, sage, and parsley.

Once boiled, casoncelli bresciani are traditionally served in sugo burro e salvia (butter and sage sauce). As a final touch, the pasta is sprinkled with grated Grana Padano. It's recommended to serve the dish with Franciacorta Brut or Extra Brut, while alternatives include reds such as Botticino DOC and Cellatica DOC.