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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Casunziei is the name in a North-Eastern Italian dialect for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly home-made and are typical of the culinary tradition of the Dolomites area, in the north-eastern part of Italy, especially the provinces of Belluno, Vicenza, and Verona. 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 more

Product details

  • Paperback | 160 pages
  • 152 x 229 x 9mm | 245g
  • Culp Press
  • United States
  • English
  • black & white illustrations
  • 6135714759
  • 9786135714753