Casunziei

Casunziei

Casunzieiwith red turnips
Alternative names	Casonciei,casanzes,csanzöi
Type	Pasta
Place of origin	Veneto
Region or state	Dolomites
Media:Casunziei

Casunziei(also calledcasonciei,casanzesorcsanzöi) is the name inLadinfor a type ofstuffed pasta,consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of theDolomitesarea, in the northeastern part ofItaly,especially the provinces ofBelluno,Bolzano,andTrento.

The square shell, typically about 3.5 by 3.5 cm, consists of two sheets of pasta pressed together at the borders, like those ofravioli.

The pre-cooked and finely ground filling varies from area to area and typically includesvegetablesandricotta cheese.The original recipes fromCortina d'Ampezzoare the "red" variety (casunziei rosc) withbeet,potato, and red Veroneseturnips;and the "green" one (casunziei verdes) withspinachand wild-growingerba cipollinain the filling.Other varieties have fillings ofpumpkinorradishes.The filling may included other ingredients such asham,mushrooms,other types ofcheese,orpoppy seeds.In particular, thecasunziei all'ampezzanahave a filling of red and yellowturnipsand are typically served with meltedbutter,poppy seeds, andParmesan cheese.Other servings aresage-flavored melted butter, or a radish-based sauce.

AtCencenighe Agordino,casunzieiserved with ground poppy seeds andhoneywere a traditionalChristmas Evedish.

See also

Media related toCasunzieiat Wikimedia Commons

• List of pasta
• Casoncelliorcasonsèi– a similar filled pasta from Lombardy
• Mezzelune– a similarly shaped pasta from Tyrol