The Casoncelli di Barbariga are one of the most prestigious varieties of Brescian casoncelli. This filled pasta, which has been awarded the local Denominazione Comunale designation of origin (De.Co.), is made in two distinct stages, each a veritable craft within itself: the pasta and the filling.
The dough is prepared with soft wheat flour, eggs, salt, and water. It is rolled into a thin, soft sheet and cut into rectangles approximately 8×10 cm. The filling is then placed in the middle of each rectangle.
The filling is made with breadcrumbs, Grana Padano DOP, Parmigiano Reggiano DOP, finely minced ham, melted butter, salt, nutmeg, cooked and finely chopped Swiss chard, meat or vegetable broth, garlic, sage, and parsley.
Once cooked, the casoncelli are served with melted butter, sage, and Grana Padano cheese.
The secrets of Casoncelli di Barbariga
One of the main characteristics of Casoncelli di Barbariga is that they are always strictly hand-made. (though it is allowed to use a pasta making machine to roll it into sheets). This ancient ritual keeps the tradition alive and guarantees the unique quality of this culinary treasure of the lowlands of Brescia.
However, the exact technique and quantities of ingredients remain a closely guarded secret of the local people.
On unusual feature is the shape: the rectangular pieces of pasta are then folded over and sealed by hand to look like wrapped sweets.
Casoncello di Barbariga Festival
Since 2004, every September the Fiera del Casoncello is organised in Barbariga, attracting thousands of visitors to the small town to enjoy a delicious plate of local pasta.
For information, visit the official website of the Fiera del Casoncello di Barbariga.
Phone
-
Email
-
Website
-
, Barbariga
Where is it located?
Location
• Barbariga
Request information
Subscribe to the Visit Brescia Newsletter
