Casoncelli alla Bergamasca al Burro Fuso e Salvia

Bergamo

‹ Lombardy

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Origin

Lombardia — Bergamo city and province

Description

Stuffed fresh pasta from Bergamo — half-moon shaped pasta (larger and more rustic than tortellini) filled with a mixture of braised beef, mostarda di Cremona, amaretti biscuits, Grana Padano, and Parmigiano. The sweet-savoury filling reflects the Bergamasco tradition of combining dried fruit and sweet condiments with meat — a remnant of Renaissance court cuisine. Dressed with browned butter, crispy pancetta, and fresh sage. The combination of sweet filling with salty pancetta and nutty brown butter is quintessential Bergamasco sweet-savoury cuisine.

III

The Thread

—Both are small braised-meat stuffed pasta from Northern Italy; agnolotti uses the braising juices as sauce where casoncelli use brown butter; both are expressions of rich Lombard-Piedmontese Renaissance court food Piemontese

—Stuffed pasta dressed with browned butter — the Alpine tradition of filling pasta with meat and sweet elements (dried fruit, spices) occurs on both sides of the Alps Austrian

—The same braised-meat-filled pasta tradition; Emilian serves in broth, Bergamasco uses brown butter — two regional solutions to the same central craft of stuffed pasta Emilian

Flavour Context

Rich, complex filling where sweet (amaretti, mostarda) balances savoury (beef, cheese); the browned butter amplifies the filling's nuttiness; crispy pancetta provides salt and texture — a single plate that contains the entire Renaissance sweet-savoury tradition

Pillars V — VII

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