Casoncelli L.T.: the Lombard first course, ready for foodservice
Casoncelli L.T. are filled fresh egg pasta from the Lombard tradition, frozen raw and packed in a 3 kg case for professional kitchens. A thin pasta shell holds a generous filling (50% of the weight) of beef and pork, Parmigiano Reggiano DOP, breadcrumbs, pear, amaretto and sultanas: the signature sweet-savoury balance of Bergamo and Brescia. They cook in 24 minutes, with no thawing, for a consistent result plate after plate.
What Casoncelli are
Casoncelli (casonsei in dialect) are among the icons of Lombard cuisine, especially of the Bergamo and Brescia provinces. They are filled egg-pasta parcels, born as a dish of rural and festive tradition and now served on Lombard tables all year round. Their hallmark is the sweet-savoury filling, where meat meets sweet notes of pear, amaretto and sultanas, tempered by the savoury depth of grana and spices.
Origin and tradition
Casoncelli alla bergamasca and casoncelli alla bresciana are two historical interpretations of the same dish, with slightly different fillings but the same spirit: turning simple ingredients into a rich, fragrant parcel. This version follows the sweet-savoury line with meat, grana, pear and amaretto, true to the Lombard taste.
Sensory characteristics
A thin yet resilient egg-pasta shell that holds its shape during cooking. A soft, fragrant filling, with a savoury opening of meat and grana and a sweet close of pear and amaretto. The aroma of sage and butter, in the classic dressing, completes the profile.
Technical specifications
Filled fresh pasta, frozen raw. Filling equal to 50% of the weight. Average values per 100 g: 258 kcal, 13.7 g protein, 34.1 g carbohydrate, 9.2 g fat, 0.85 g salt. Store at -18°C. Cook in 24 minutes in plenty of boiling salted water. Allergens: gluten, eggs, milk, celery.
Uses in professional kitchens
Classic dressing: browned butter, sage leaves, crispy pancetta and grated Grana Padano or Parmigiano Reggiano. Alternatively: butter and thyme, a light white meat ragu, or a mild cheese cream to enhance the sweet-savoury note. Recommended professional portion: about 180-220 g per serving as a first course. Drop the casoncelli into already boiling water while still frozen, do not overload the pot, and drain gently so the shell does not break.
Pairings
They pair with quality butter, fresh sage, pancetta, Grana Padano and Parmigiano Reggiano DOP. For service, a structured Lombard red or a fresh white rounds out the dish.
LAPA logistics and delivery
LAPA delivers to restaurants, pizzerias, delis, hotels and canteens across Switzerland with a guaranteed cold chain, from Zurich to Geneva, from Basel to Lugano. The LAPA refrigerated fleet covers the main areas; for zones not served directly we rely on partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport. Over 1,500 foodservice professionals rely on LAPA every week.
Who it is for
Designed for pizzerias, restaurants, delis, hotels and canteens looking for a signature Italian first course, always available in stock, fast to plate and with minimal waste thanks to raw freezing.
