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Casoncelli, the Glossary

Casoncelli (Lombard: casonsèi,, in Eastern Lombard) are a type of stuffed pasta typical of the culinary tradition of Lombardy, in the northcentral part of Italy.^[1]

26 relations: Bergamo, Breadcrumbs, Brescia, Broth, Casunziei, Eastern Lombard dialects, Eggs as food, Filled pasta, Garlic, Ground beef, Italy, List of pasta, Lombard language, Lombardy, Nutmeg, Parmesan, Parsley, Pasta, Pear, Raisin, Ravioli, Salami, Salvia officinalis, Sausage, Schlutzkrapfen, Spinach.
Cuisine of Lombardy
Italian pasta dishes

Bergamo

Bergamo (Bèrghem) is a city in the alpine Lombardy region of Northern Italy, approximately northeast of Milan, and about from Switzerland, the alpine lakes Como and Iseo and 70 km (43 mi) from Garda and Maggiore.

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Breadcrumbs (also known as breading) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.

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Brescia

Brescia (locally; Brèsa,; Brixia; Bressa) is a city and comune (municipality) in the region of Lombardy, in northern Italy.

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Broth

Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.

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Casunziei

Casunziei (also called casonciei, casanzes or csanzöi) is the name in Ladin for a type of stuffed pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. Casoncelli and Casunziei are Italian cuisine stubs, Italian pasta dishes and stuffed dishes.

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Eastern Lombard dialects

Eastern Lombard is a group of closely related variants of Lombard, a Gallo-Italic language spoken in Lombardy, mainly in the provinces of Bergamo, Brescia and Mantua, in the area around Cremona and in parts of Trentino.

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Eggs as food

Humans and their hominid relatives have consumed eggs for millions of years.

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Filled pasta

Filled pasta or stuffed pasta is pasta, usually sealed, surrounding a variety of fillings.

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Garlic

Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.

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Ground beef

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English).

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Italy

Italy, officially the Italian Republic, is a country in Southern and Western Europe.

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List of pasta

There are many different varieties of pasta.

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Lombard language

The Lombard language (native name: lombard,Classical Milanese orthography, and. lumbard,Ticinese orthography. lumbartModern Western orthography and Classical Cremish Orthography. or lombart,Eastern unified orthography. depending on the orthography; pronunciation) belongs to the Gallo-Italic group within the Romance languages and is characterized by a Celtic linguistic substratum and a Lombardic linguistic superstratum and is a cluster of homogeneous dialects that are spoken by millions of speakers in Northern Italy and southern Switzerland, including most of Lombardy and some areas of the neighbouring regions, notably the far eastern side of Piedmont and the extreme western side of Trentino, and in Switzerland in the cantons of Ticino and Graubünden.

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Lombardy

Lombardy (Lombardia; Lombardia) is an administrative region of Italy that covers; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population.

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Nutmeg

Nutmeg is the seed, or the ground spice derived from that seed, of several tree species of the genus Myristica; fragrant nutmeg or true nutmeg (M. fragrans) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering.

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Parmesan

Parmesan (italics) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union, a locally produced imitation.

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Parsley

Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia.

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Pasta

Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.

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Pear

Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn.

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Raisin

A raisin is a dried grape.

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Ravioli

Ravioli (raviolo) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Casoncelli and Ravioli are Italian pasta dishes.

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Salami

Salami is a cured sausage consisting of fermented and air-dried meat, typically pork.

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Salvia officinalis

Salvia officinalis, the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers.

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Sausage

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings.

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Schlutzkrapfen

Mezzelune (meaning 'half moons'), also known as Schlutzkrapfen in South Tyrol, Tyrol and neighbouring German-speaking regions, and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi. Casoncelli and Schlutzkrapfen are Italian cuisine stubs and stuffed dishes.

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Spinach

Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and Western Asia.

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References

[1] https://en.wikipedia.org/wiki/Casoncelli