Casoncelli alla Bergamasca (Bergamo-Style Stuffed Pasta)

Bergamo, only half an hour from Milan where I was born, is full of history. It dates back to Celtic times and is divided between the modern Città Bassa and the old Città Alta, with its cobbled streets and beautiful views. From this city comes one of my favourite traditional dishes, Casoncelli alla Bergamasca, or casonsèi in the local dialect.

I’ve shared another version before, my Cabbage, Speck and Scamorza Casoncelli from Manu’s Christmas Menu, but this one is the classic from Bergamo. The filling combines sausage, breadcrumbs, garlic, parsley, egg, cheese, and mortadella. These flavours remind me of the food I grew up with in Northern Italy. Once cooked, the casoncelli are tossed in melted butter with sage and a few crisp pieces of speck or pancetta, a simple dish that perfectly reflects Bergamo’s home-style cooking.

If you enjoy exploring traditional Italian food, make sure to check out my other Regional Italian recipes too.

What is Casoncelli?

Casoncelli, or casoncello when referring to a single piece, are a traditional kind of stuffed pasta from Northern Italy, especially from the Lombardy region. They’re small pasta parcels, usually folded into a half-moon shape or pinched at the sides like little wrapped candies. Each one is filled with a savoury mixture that varies across the region, some with meat, others with cheese, breadcrumbs, and herbs.

The name casoncelli likely comes from the Latin word capsa, meaning “box” or “container.” It makes perfect sense when you look at them, because every piece is a small parcel holding its filling.

The most famous version is Casoncelli alla Bergamasca, from the beautiful city of Bergamo in Lombardy. These are filled with a mixture of Italian sausage, breadcrumbs, garlic, parsley, egg, cheese, and mortadella. Once cooked, they’re dressed in melted butter with sage and small cubes of Speck or Pancetta, then finished with plenty of grated Parmigiano Reggiano.

How to Make Casoncelli alla Bergamasca

Filling

Step 1: Put the sausage, mortadella, garlic, egg, and parsley in a mixer and blend. Add the breadcrumbs and blend again.

Step 2: Stir in the milk and grated Parmigiano Reggiano.

Step 3: Season with salt to taste and set the filling aside.

Casoncelli

Step 1: Make the Casoncelli following my tutorial on How to make Casoncelli.

Step 2: Set them aside.

Sauce

Step 1: Put the cubed Italian Speck (or Pancetta), butter, and sage in a small saucepan. Melt the butter over medium heat and gently fry the Speck and sage.

Step 2: Remove from the heat as soon as it starts to bubble (remove it before it browns, since browned butter will change the flavour).

Assembling

Step 1: Cook the Casoncelli following the steps on How to cook pasta al dente.

Note: The exact cooking time will depend on the thickness of your Casoncelli. Freshly made pasta cooks in just a couple of minutes, while pasta made hours earlier may take 8 to 10 minutes. The best way to tell is to taste it. Check the sides, where the pasta is thicker; it should remain firm and al dente.

Step 2: Drain the pasta using a colander.

Step 3: Arrange the Casoncelli on a serving plate, drizzle with the warm butter and Speck sauce, and serve immediately with finely grated Parmigiano Reggiano on top.

Extra Help from the Kitchen

Let the Dough Rest Properly Before Rolling – Rest the pasta dough for at least 30 minutes to let the gluten relax. This makes it easier to roll thinly and keeps it from shrinking during cooking.

Keep the Filling Cool Before Shaping – Chilling the filling in the fridge for about 15 minutes makes it firmer and easier to portion. It also helps the casoncelli hold their shape when folded.

Work with Small Portions of Dough – Instead of rolling out the entire dough at once, divide it into smaller pieces. This prevents the pasta from drying out as you shape each batch.

Use a Clean Brush to Remove Excess Flour – Too much flour between the pasta layers can stop them from sealing properly. Lightly brush off any excess before folding the casoncelli.

Warm the Serving Plates Before Adding the Pasta – Because the sauce relies on melted butter, serving on warm plates keeps everything at the right temperature and prevents the butter from setting too quickly.

Variations and Twists

Add Amaretti and Raisins for a Traditional Finish – Crushed amaretti biscuits and a few raisins in the filling add a gentle sweetness that balances the savoury flavours.

Use Prosciutto Cotto Instead of Mortadella – If mortadella isn’t available, mild cooked ham works perfectly and keeps the filling soft and creamy.

Make a Vegetarian Casoncelli – Replace the meat filling with ricotta and spinach for a lighter version that pairs well with the same butter and sage sauce.

Try Brown Butter for the Sauce – For a richer, nutty flavour, let the butter cook a few seconds longer until lightly golden before adding the sage.

Storage and Shelf Life

Fresh casoncelli can be kept in the fridge for up to 2 days. Place them on a tray dusted with flour, cover lightly with cling film, and store in a cool part of the fridge.

If you’d like to keep them longer, freeze them before cooking. Arrange the casoncelli in a single layer on a tray until firm, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months.

When ready to cook, drop them straight into boiling salted water without thawing. They’ll need about 2 or 3 minutes longer than fresh ones.

Cooked leftovers can also be stored in the fridge for up to 2 days and reheated gently in a pan with a little butter.

Related Posts:

• Tortelli di Zucca (Pumpkin Tortelli)
• Porcini and Taleggio Lasagne
• Malloreddus with Walnuts and Prosciutto
• Radicchio and Taleggio Lasagne
• LASAGNE WITH ZUCCHINI PESTO, SPECK AND SMOKED SCAMORZA