Polydish city guide
Best Casunziei in New York
“Half-moon pasta pockets from the Dolomites, filled with beets, turnips, spinach—whatever the season grows.”
What the real thing tastes like
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. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento. The square shell, typically about 3.5 by 3.5 cm, consists of two sheets of pasta pressed together at the borders, like those of ravioli. The pre-cooked and finely ground filling varies from area to area and typically includes vegetables and ricotta cheese. The original recipes from Cortina d'Ampezzo are the "red" variety (casunziei rosc) with beet, potato, and red Veronese turnips; and the "green" one (casunziei verdes) with spinach and wild-growing erba cipollina (chives) in the filling. Other varieties have fillings of pumpkin or radishes. The filling may include other ingredients such as ham,
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Casunziei are half-moon pillows of thin pasta dough folded around fillings that shift with the mountain seasons of the Dolomites—beets and turnips in one valley, spinach and wild chives in another. These are homemade pastas, about the size of your thumb, their edges crimped like ravioli, built to hold everything from ricotta to pumpkin to radishes. The filling comes pre-cooked and finely ground, tender enough to disappear into butter and poppy seeds, the way they've been eaten in Cortina d'Ampezzo for generations.
Order it here when it has
- area-specific fillings
- simple preparation
- versatile serving styles
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