produttori — Bonate Sotto · Lombardia
In the Bergamo area, where stuffed pasta is a mother tongue and every family guards its own version of the casoncello, an artisan workshop in Bonate Sotto has chosen not to give in to the machine: every piece is closed by hand, one by one, with flour and the time it takes.
Every day of Casoncello Pink begins at the work bench: flour, eggs and selected raw materials come together in a dough that demands time and patience. There are no shortcuts in the process: the soft, fresh pasta — made fresh daily — is the obligatory starting point for every recipe, whether the traditional Bergamo version or the house's own, more personal invention.
Hands are the only tool that matters here. Every casoncello is closed one by one, with no machines or moulds, using just the right pressure of the fingers and the rhythm of someone who knows the gesture by heart. It is this perfect imperfection — as the workshop itself calls it — that ensures the pasta holds during cooking and the filling stays intact on the plate.
On the shelf, the workshop's two souls are on display: the casoncelli alla bergamasca with amaretto and raisins, an authentic recipe with the taste of a family Sunday, and the Casoncello Pink with gorgonzola, cooked ham and walnuts, the house's signature creation. Alongside them, the scarpinocc and the casoncello of the month — potato, sea bass, lime and mint, or polenta taragna — which changes with the seasons and the imagination.
In the window of the Bonate Sotto workshop, every tray tells of an old gesture and a new recipe. The full page with all the products is here.
