Casoncelli alla Bresciana are filled pasta with meat, amaretti and raisins, dressed with butter and pancetta. Traditional Lombard recipe in 2 hours and 30 minutes.
Introduction
Casoncelli alla bresciana are the filled pasta brought to the table in Brescia and the surrounding area for special occasions: Christmas, weddings, Sundays when the whole family is together. They are half-moons filled with mixed meat — veal, pork, salami — crumbled amaretti, raisins and grana, dressed with melted butter, crisp pancetta and a generous sprinkling of grated cheese. The sweet-savoury filling is what sets them apart from all the other filled pastas of the North, and every Brescian family guards its own version of the recipe.
The name casoncello comes from «calsone», calzone, for the closed half-moon shape. Tradition has it that they should be made with many hands, because the work is long and repetitive: there is someone to roll the dough, someone to cut the discs, someone to put in the filling and someone to seal the half-moons. In Lombardy they say that casoncelli must be generous, well filled and dressed generously — moderation has no place here.
For this recipe we pair with Franciacorta D.O.C.G. Rosè Extra Brut by Muratori, a Lombard sparkling wine with the sharp acidity that cuts through the butter and cheese and a structure that stands up to the richness of the filling without being crushed.
The Story of Casoncelli
Casoncelli were born in the Bassa Bresciana and in the valleys of Bergamo, where every town claims to have invented them. The Brescian version is distinguished by its sweet-savoury filling with amaretti and raisins, a legacy of Renaissance Lombard cooking that mixed sweet and savoury in festive dishes. The crumbled amaretti bind the filling and absorb the meat juices, while the raisins give sweetness and contrast.
Every valley and every family has its own version: some add mortadella, some breadcrumbs, some beef marrow. In the Bergamo area the casoncelli are smaller and have less raisin, while those from Brescia are large and generous with filling. The dressing is always the same: melted butter, crisp pancetta and grated grana. Eating them is a ritual: you wait until everyone is served, you say buon appetito, and you start together.
Ingredients
For the dough
- 00 flour400 g
- eggs4
- salta pinch
For the filling
- minced veal200 g
- minced pork200 g
- finely chopped bresaola salami100 g
- dry amaretti, crumbled80 g
- sultana raisins50 g
- grated Grana Padano100 g
- breadcrumbs30 g
- egg1
- chopped fresh parsley2 tablespoons
- garlic1 clove
- butter20 g
- saltto taste
- black pepperto taste
- nutmega grating
For the dressing
- butter150 g
- mild pancetta, diced100 g
- Grana Padano to grate150 g
Equipment Needed
- Rolling pin or pasta machine
- Large bowls
- Frying pan
- 8 cm round pastry cutter
- Large pot for cooking
- Slotted spoon
Tip: Work the dough on a wooden or marble surface: the pasta must be thin but strong, and wood helps to roll it out better. If you use the pasta machine, stop at thickness 6 — thinner than that and it breaks.
How to Make Casoncelli alla Bresciana — Original Lombard Recipe
Prepare the filling
Put the raisins in a bowl with warm water and leave them to soften for 15 minutes, then drain and squeeze them. Sauté the crushed garlic in the butter over gentle heat, remove it and add the minced meats. Cook for 15 minutes, stirring, until the meat is cooked. Leave to cool, then mix with the chopped salami, crumbled amaretti, squeezed raisins, grana, breadcrumbs, egg, parsley, salt, pepper and nutmeg. The filling must be compact and slightly moist.
Chef's tip: The filling can also be made the day before and kept covered in the fridge: the flavours blend better and the next day you work faster.
Prepare the dough
Pour the flour into a fountain on a work surface, break the eggs into the centre and add a pinch of salt. Knead energetically for 10 minutes until the dough is smooth and elastic. Wrap it in cling film and leave it to rest for 30 minutes at room temperature. Roll the dough out thin with the rolling pin or pasta machine — it must be thin enough to see your hand through, but not transparent.
Chef's tip: If the dough sticks, flour it lightly. But do not use too much flour: the dough must remain soft.
Shape the casoncelli
Roll out the dough and cut 8 cm diameter discs with the pastry cutter. In the centre of each disc put a scant teaspoon of filling, fold into a half-moon and seal by pressing the edges firmly with your fingers. Fold the sealed edge inwards to form the characteristic little hat shape. Place the casoncelli on a floured tray without them touching — you should get about 60.
Chef's tip: Seal the edges well: if air remains inside or if the seal does not hold, they open during cooking and lose the filling.
Cook and dress
Bring a large pot of salted water to the boil. Meanwhile sauté the pancetta in a large frying pan until crisp, then add the butter and melt it over gentle heat. Cook the casoncelli in plenty of boiling water for 3-4 minutes — they float to the surface when ready. Drain them gently with the slotted spoon, pour them into the pan with the butter and pancetta, toss gently and serve immediately with plenty of grated Grana Padano.
Chef's tip: Do not cook too many casoncelli together: they stick. Do them in two or three batches, keeping the already cooked ones warm.
What to Drink with Casoncelli alla Bresciana
Casoncelli alla bresciana is a rich and complex main course: filled pasta with mixed meat (veal, pork, cured meats), amaretti, raisins and grana, dressed with melted butter, crisp pancetta and plenty of grated grana. The sweet-savoury filling calls for a bubble that cuts through the fat without being aggressive, with lively acidity that cleanses the palate of the richness of butter and cheese and an aromatic finesse that speaks to the amaretti and raisins without covering them. A still wine would be overwhelmed by the complexity of the dish.
Recommended Franciacorta Rosè Extra Brut
Franciacorta D.O.C.G. Rosè Extra Brut — Muratori — Muratori's Franciacorta Rosè Extra Brut has everything the casoncelli need: the sharp acidity that cuts through butter and cheese with every sip, the ultra-fine perlage that cleanses the mouth, and the structure of Pinot Nero that stands up to the richness of the filling without being crushed. The notes of white peach and fresh citrus speak to the sweet component of amaretti and raisins, while the vibrant freshness balances the fat of the crisp pancetta. The Extra Brut — only 4 g/l of sugars — keeps the palate clean and does not add sweetness where the dish already has it. The delicate pink and elegant persistence make it a refined companion for a festive first course. Serve it at 6-8 °C in flûtes or tulip glasses.
Want to learn more about the grape? our guide to Franciacorta
The Territorial Alternative
Franciacorta D.O.C.G. Brut — Muratori — The classic Franciacorta Brut is the most traditional and safe choice: it has the same lively acidity and the same refined perlage as the Rosè, but with a more neutral aromatic profile — citrus, white flowers, bread crust — that accompanies without wanting to compete with the complexity of the filling. The slightly higher dosage (6-8 g/l) softens the finish without weighing down, and the structured body from Pinot Nero and Chardonnay carries the weight of the dish with elegance. It is the choice for those seeking a classic and versatile pairing, which works on all the casoncelli on the table without surprises. Serve it at 6-8 °C.
Want to learn more about the grape? our guide to Franciacorta
Craft Beer as an Alternative
Bold Helles Beer — Norah's Farm — The Bold Helles is a German pale bottom-fermented lager that works well with casoncelli: the soft, malty body carries the richness of the butter and cheese without being aggressive, the delicate carbonation cuts through the fat mouthful by mouthful, and the slightly dry finish with a touch of hops cleanses the palate without leaving bitterness. The cereal taste speaks to the sweet component of the filling better than sharp acidity would. It is a softer, rounder choice than Franciacorta, less refined but honest and functional. Serve it at 6-8 °C, chilled but not ice cold.
Variations
- Casoncelli with marrow: add 50 g of finely chopped beef marrow to the filling along with the meats. The filling becomes richer and more savoury.
- Casoncelli with mortadella: replace the salami with 100 g of finely chopped mortadella. The flavour is more delicate.
- Casoncelli without raisins: omit the raisins and increase the amaretti to 100 g. This is the version for those who prefer less sweetness in the filling.
Frequently Asked Questions
Can I use just one type of meat for the filling?
No, the traditional recipe calls for mixed meat — veal and pork — because veal gives softness and pork gives fat and flavour. With only one meat the filling is not balanced.
Why do my casoncelli open during cooking?
Probably the edges were not sealed well, or there was air trapped in the filling. Press the seal firmly with damp fingers, and when you put in the filling try not to leave air bubbles.
Can I make them ahead?
Yes, you can shape the raw casoncelli and keep them in the fridge on a floured tray, covered with a tea towel, for 24 hours. Or freeze them and cook them still frozen, extending the cooking time by 1-2 minutes.
What amaretti should I use?
You need dry and hard amaretti, not soft ones. Crumble them finely: they must bind the filling and absorb the juices, not form lumps.
