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Casoncelli in una grande padella.jpg
Alternative namesCasonsèi
Place of originItaly
Region or stateLombardy

Casoncelli (Italian pronunciation: [kazonˈtʃɛlli]; casonsèi [kazonˈsɛj] in the local dialect) are kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy.[1]

The shell typically consists of two sheets of pasta, about 4 cm long, pressed together at the edges, like that of ravioli. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style alla bergamasca are typically stuffed with a mixture of bread crumbs, egg, parmesan, ground beef, salami or sausage. Variants of filling include spinach, raisins, amaretto biscuits, pear, and garlic;[2] while the casoncelli alla bresciana are stuffed with a mixture of bread crumbs, parmesan, garlic, parsley, nutmeg and broth.[3] They are typically served with burro e salvia: melted butter flavored with sage leaves.

See also[edit]


  1. ^ Casoncelli entry at Accessed on 2010-01-14.
  2. ^ Casoncelli alla bergamasca, recipe at (in Italian). Accessed on 2013-12-01.
  3. ^ Casoncelli alla bresciana, recipe at (in Italian). Accessed on 2013-12-01.