Ca­son­sei e Scar­pi­nocc

The Key to Bergamo Tourist Magazine - - Enjoy Bergamo -

Pre­sen­za co­stan­te nei me­nù di tra­di­zio­ne so­no i “ca­son­sei” (ca­son­cel­li) e gli “scar­pi­nocc”. Si trat­ta di ra­vio­li il più del­le vol­te di pro­du­zio­ne ar­ti­gia­na­le. I pri­mi con un ri­pie­no di car­ne e sa­la­me, i secondi so­no “ma­gri”. Per gli “scar­pi­nocc” esi­ste un luo­go d’ori­gi­ne: Par­re, do­ve si tie­ne an­che una sa­gra de­di­ca­ta.

Con­ti­nuous pre­sen­ce on tra­di­tio­nal me­nus are “ca­son­sei” and “scar­pi­nocc”: ra­vio­li-ty­pe stuf­fed pa­sta sha­pes that are of­ten pro­du­ced lo­cal­ly. The fir­st ty­pe has a fil­ling of meat and sa­la­mi, the se­cond ty­pe is in­stead “lea­ner”. “Scar­pi­nocc” are on­ly pro­du­ced in Par­re, whe­re a fe­sti­val to ce­le­bra­te them is al­so held.

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