Casunziei

Casunziei are a traditional type of filled pasta from the Dolomites region in Italy, particularly associated with the provinces of Belluno and Trentino. These half-moon shaped pasta are similar to ravioli and are typically filled with a variety of ingredients, including beetroot, potatoes, spinach, pumpkin, and ricotta cheese.

History

The origins of Casunziei can be traced back to the rural traditions of the Dolomites, where local ingredients were used to create hearty and nutritious meals. The name "Casunziei" is derived from the Ladin language, spoken in the Dolomites, and it reflects the cultural heritage of the region.

Varieties

There are several varieties of Casunziei, each with its own unique filling:

• Casunziei all'ampezzana: This variety is filled with a mixture of beetroot and ricotta cheese, giving it a distinctive red color.
• Casunziei di zucca: Filled with pumpkin and often seasoned with nutmeg and cinnamon.
• Casunziei di patate: Made with a filling of potatoes, onions, and cheese.

Preparation

The preparation of Casunziei involves making a dough from flour, eggs, and a pinch of salt. The dough is rolled out thinly and cut into circles. The filling is placed in the center of each circle, which is then folded over and sealed to form a half-moon shape. The pasta is typically boiled and served with melted butter and poppy seeds, or with a sauce made from sage and butter.

Cultural Significance

Casunziei are an important part of the culinary heritage of the Dolomites and are often served during festive occasions and family gatherings. They are a symbol of the region's rich agricultural traditions and the resourcefulness of its people.

See Also

• Ravioli
• Tortellini
• Dolomites
• Italian cuisine