Barbariga Casoncelli is one of the most prestigious varieties of Casoncelli bresciani. This stuffed pasta, which received the De. Co. designation (Municipal Recognition), is made in two distinct stages, each involving true craftsmanship: making the dough and making the filling.
The dough is prepared with “00” soft white wheat flour, eggs, salt, and water. It is rolled very thin and kept moist and soft. Rectangles with an approximate size of 8×10 cm. are cut and the filling is positioned in the middle.
The filling is made with breadcrumbs, Grana Padano DOP, Parmigiano Reggiano DOP, melted butter, salt, nutmeg, finely ground ham, cooked and ground Swiss chard, meat or vegetable broth, garlic, sage, and parsley.
Once cooked, casoncelli are served with melted butter, sage, and Grana Padano cheese.
If you are curious about casoncelli bresciani’s secrets, you can visit Cooperativa Sociale l’Antica Terra and attend one of their fabulous workshops!
One of the main characteristics of Barbariga Casoncelli is that they are rigorously hand-made. This ancient ritual keeps the tradition alive and guarantees the high standard of quality that makes this product the culinary pride of Brescia’s plains.
However, the exact technique and ingredient quantities remain a secret well-kept by the locals. You are allowed to use a dough roller to obtain a thin, pliable dough.
The shape also has a place of honour. The most widely accepted shape is the rectangle, where the dough is folded and sealed by hand to create a candy-wrap shape.
Since 2004, every September Barbariga organizes Fiera del Casoncello, a yearly event which attracts thousands of attendees to the small town, ready to fall for this delicious pasta dish. For information, visit the official website of Fiera del Casoncello di Barbariga.