Rye Casonzei

A recipe of “Locanda delle Tre Chiavi” in Isera

A recipe from the restaurateur Sergio Valentini: casonzei of rye stuffed with goat ricotta-cheese from Gresta-Valley sautéed with flowered-butter.

Ingredients for 8 people

For the “pasta”:

  • 600 g flour
  • 400 g rye flour
  • 10 organic eggs
  • extra virgin olive oil
  • salt

For the stuffing:

  • 500 g goat ricotta-cheese
  • 100 g grated Trentingrana (parmesan cheese)
  • fresh aromatic herbs (chive, basil, dill)
  • salt and pepper
  • bread crumbs
  • for seasoning: 50 g butter from Trentino
  • mixed dry flowers from Monte Baldo


  1. For the “pasta” mix all the ingredients together and work everything until you get a smooth dough and let it rest in the fridge covered with food foil for at least an hour
  2. For the stuffing, mix the ricotta-cheese with the Trentingrana-cheese and the herbs. Add salt and pepper and a little bit of breadcrumbs, if the dough is too soft
  3. At this point, roll the dough with the thickness of 2/3 mm
  4. Put a tablespoon of ricotta every 6 cm, brush the dough with the beaten egg to make the dough stick
  5. Close with a second sheet of dough and cut the “Casonzei” with a rounded cup, shaping half-moons
  6. After cooking the “Casonzei” in boiling water, drain and season with some fried butter with mixed dry flowers and sprinkle as desired with Trentingrana-cheese.

Did you like rye-casonzei? Share it with a “like” on the Visitrovereto Facebook page! Post your delicious photos on the bulletin board with the hashtag #VallagarinaFoodandWine!

Request info

  • This field is for validation purposes and should be left unchanged.
Request info