Casoncelli alla bergamasca
Traditional casoncelli with amaretto and raisins, prepared according to the authentic Bergamo recipe with the filling on the sweet side, the way it used to be made.
Producers · Bonate Sotto (BG)
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Artisan fresh pasta in Bonate Sotto: Bergamo-style casoncelli closed by hand, following tradition
Eccellenza Italianacertificata 2026–2027
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The place
CASONCELLO PINK di Rodiani Jessica is an artisan fresh pasta workshop in Bonate Sotto, specialising in the production of Bergamo-style casoncelli and ravioli with inventive fillings. Every casoncello is closed strictly by hand, without the aid of machinery or moulds, following tradition. Among its specialities are the casoncelli alla bergamasca with amaretto and raisins, prepared the traditional way, and the Casoncello Pink, a house creation with gorgonzola, cooked ham and walnuts.
The origin
Why you can trust it
CASONCELLO PINK di RODIANI JESSICA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
CASONCELLO PINK di Rodiani Jessica was born in Bonate Sotto as an artisan workshop specialising in the production of casoncelli and ravioli according to Bergamo tradition.
Location
CASONCELLO PINK di RODIANI JESSICA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Each casoncello is closed by hand, one by one, without machinery or moulds. The process calls for flour and the right amount of time to achieve a pasta that holds up in cooking without opening.
The amount of filling is calibrated against the pasta to ensure balance between wrapper and stuffing. This proportion allows the casoncelli to keep their integrity during cooking.
Products are blast-chilled and stored in the workshop's freezers, a technique that preserves the freshness of the artisan pasta and allows for direct sale.
What is made here
Services and features
Traditional casoncelli with amaretto and raisins, prepared according to the authentic Bergamo recipe with the filling on the sweet side, the way it used to be made.
House speciality with gorgonzola, cooked ham and walnuts in perfect harmony of flavours, a distinctive creation of the workshop.
Fresh pasta typical of Bergamo, produced by hand according to local tradition.
Seasonal creations with inventive fillings such as potato with sea bass, lime and mint, polenta taragna, or a summer scrigno with cooked ham, changing with the seasons.
The proof
What visitors say
«I bought the Bergamo casoncelli and was truly delighted! The flavour is authentic, rich and perfectly balanced: you can taste the quality of the ingredients and the care taken in preparing them.»
«The best casoncelli! The filling is well balanced with the pasta, the ravioli are closed properly and not one of them opens during cooking!»
«I tried the casoncelli pink and I'm very satisfied, a perfect harmony between the gorgonzola and the walnuts, I can only give my compliments.»
«It had been years since I'd found any this good, tasting just like the ones my mother used to make, classic casoncelli prepared the way they used to be.»
Reviews appear in the language each guest wrote them in.