What is the difference between ravioli and casoncelli?
In front of a plate of stuffed pasta, ask yourself which one is the basis difference this is presented to us as “ravioli” o “casoncelli” is often not immediate. Figure out how distinguish them it can be very interesting and can help us appreciate even more an already delicious dish. Traditionhistory and geography they are then ready to come to our rescue.
To understand the difference between ravioli and casoncelli you need to start from macrocategoria. The term ravioli refers to different formats of stuffed pasta, which may contain meat, vegetables or fish. In Italy this first has become very popular and has now become one of the symbols cuisine of our country. Her origins they are ancient, Boccaccio in fact, he mentions this dish already in the Decameron. The first ravioli would therefore have seen the light a Ligurian Gaviin the 1200. Here, under the Republic of Genoa, a chef from the “Ravioli” family served them for the first time seasoned with cooking water and red wine. Since then each region has adapted the recipe to its own territory.
Once the characteristics of the ravioli have been considered, to understand the difference between these and the casoncelli it is necessary to rely on the ravioli geography. Casoncelli are, in fact, a variant of the original dish that has spread throughout the world Lombardy. The provinces of Brescia e Bergamostill engaged in a dispute for the paternity of the recipe, are the home par excellence of the casoncelli. The Name of this type of pasta seems to derive from the Latin “beaten”, cheese, fundamental ingredient of the filling, or from the reference to them form reminiscent of a small calzone. Casoncelli were born, however, in the 1500s as a dish poorsuitable for reuse of leftoversbut today they have become the protagonists of festivals and in preparations much appreciated in the kitchens of the restaurants starry.
Difference between ravioli and casoncelli
To understand if we are dealing with a plate of ravioli or casoncelli, it is possible to rely on the identification of much more than one difference. There pasta is the classic one, which turns yellow, made from flour, egg and water, but we can, first of all, focus on theappearance. The ravioli are, in fact, generally small and square, while the casoncelli, more bigthey have form more peculiar. Those from Bergamo present themselves, thus, a Crescent moon, while those from Brescia are also closed with candy or handkerchief. The stuffed then offers us another foothold. For the ravioli, the range of ingredients used in the filling is wide. Instead, that of casoncelli provides for the use of Grana Padano, butter and dry bread in the variant brescianabut is enriched with veal in case Bergamo. Lastly, Lombard dishes are often season yourself with plenty of melted butter, sage and bacon too.
Even if enunciating a clear difference between ravioli and casoncelli is not entirely possible, it is clear that they are not interchangeable. Analyzing the history of the kitchen it is shown to us in all its complexity versatility. The next time we order a first course of stuffed pasta, for a moment the throat might even be clouded with curiosity.
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