Stuffed “Pillow” Pasta of the Dolomites
Casunziei. Mezzelune. Schlutzkrapfen. This half-moon-shaped pillow-stuffed pasta, along with its many names, is one of the signature dishes in Northern Italy, and especially in the Dolomites. Filled with everything from red beets to spinach, cheese to meat, and many ingredients and combinations between, you’re sure to stumble upon one that tempts your palate in the Dolomites!
Cortina d’Ampezzo is famous for its Casunciei all’Ampezzana, stuffed with beet root and served in butter sprinkled with poppy seeds and parmesan cheese. Val di Fassa has a special version, Casoncìe da Fighes, which uses rye flour in the pasta and is filled with figs. And the South Tyrol / Alto Adige is famous for the hearty Schlutzkrapfen, stuffed with spinach and ricotta. From region to region, village to village, rifugio to rifugio, and language to language, you’ll quickly discover the wide variety of semi-circular raviolis that are not to be missed. Regardless of the name – and even if you’re not entirely sure what you ordered – rest assured you’re going to have a fabulous meal!
Check out the recipes:
Cajoncìe da Fighes, Val di Fassa
Schlutzkrapfen, South Tyrol / Alto Adige
Casunziei all’Ampezzana, Cortina d’Ampezzo – recipe coming soon!
