Casoncelli di Barbariga is a traditional Brescian type of stuffed pasta and a subvariety of casoncelli bresciani. The dish originates from Barbariga, hence the name. The thin and pliable dough is hand-made with a combination of 00 flour, salt, eggs, and water.

It's cut into rectangles and the filling is placed in the middle. The filling usually consists of breadcrumbs, Parmigiano-Reggiano, Grana Padano, ham, spinach, stock, nutmeg, garlic, sage, parsley, and butter. The dough is then folded and sealed by hand into a candy-wrap shape.

Once boiled, the pasta is typically served in sugo burro e salvia (butter and sage sauce). Interestingly, an event called Fiera del Casoncello (Casoncelli festival) is held annually in September in Barbariga.