genesis
A rustic recipe, guarded across generations, and an encounter between Brescia and Taranto. Within the Pastificio Boglioni, Brescian memory meets southern curiosity: a heritage to be cherished, yet also shaped anew each day into novel forms.
In the small atelier of Brescia’s historic center, the caramelle and tortelloni are folded one by one; the roasts simmer slowly to become fillings, and the vegetables arrive fresh from the local farmlands. Behind the counter stands Stefania Boglioni; amidst doughs, farces, and new culinary creations works her husband, Mirco Blandamura.
The documented history of the bottega dates back to 1949, though even before then, in the very same shop, a woman fashioned ravioli. The stewardship then passed to the Gorni spouses, preserving that domestic and artisanal essence which would forever accompany its path.
In 1986, Paolo and Daniela Boglioni arrived. Scarcely past twenty, each held a separate occupation, yet shared a yearning to cultivate something together. Bound by a devotion to culinary arts and traditions, they learned the craft from the previous owners, who were nearing retirement, and embraced their legacy.
Stefania was raised here: family photographs still depict her as a child upon the counter. For many years, however, she envisioned her destiny elsewhere. She attended university and embarked on other paths, resolved not to return to the laboratory.
Her perspective shifted as Paolo approached retirement. In 2017, at the age of twenty-three, Stefania chose to take over the mantle alongside Mirco, then her fiancé. To abandon the pastificio would have meant dispersing not merely a flourishing enterprise, but the rich tapestry of relationships woven with the families of the neighborhood and the historic center's diverse dining houses.
alchemy
The production revolves around two interpretations of the Brescian casoncello.
The first is of meat: a crescent forged from roast, cooked directly in the atelier and transformed into the traditional filling. It is the richest rendition, still cherished by many Brescians, for whom the casoncello must preserve the substance of the meat. The second is the casoncello di magro alla bresciana, which has become the true hallmark of the pasta house. Its filling is born from the recipe of nonna Ninì, Stefania's paternal grandmother, who belonged to a lineage of farmers. It was the mixture with which, on Sundays, the hen was stuffed: a rustic preparation composed of breadcrumbs, butter, cheese, eggs, garlic, and parsley.
From that domestic recipe, a savory and seemingly simple casoncello was born, sought-after today by restaurants and wanderers alike in search of a lesser-known specialty of Brescian gastronomy.
Alongside familial memory intervenes the hand of Mirco. Native to Taranto, he has brought to the atelier a greater openness toward seafood and combinations less bound to the local repertoire. Thus were born the ravioli with scallops and prawns, encased in a squid ink pasta, those with burrata, and the summer preparation with datterini cherry tomatoes and fresh basil.
To him is also owed the arrival of the parmigiana in the gastronomy counter: fresh eggplants, purged, breaded and fried, arranged in layers with a tomato and garlic sauce prepared in the atelier, and completed with Grana Padano cheese.
Seasonality dictates the rest: ravioli with fresh mushrooms, pumpkin in the Mantuan fashion with amaretti and mostarda, apple and pumpkin tarts when the raw ingredient is at its peak of perfection.
Vegetables, eggs, and flours originate, as far as possible, from the Brescian territory. For ricotta and cheeses, the pasta house has maintained for generations its relationship with the Spinelli estate.
At Pastificio Boglioni, Brescia and Taranto temper one another. They meet upon the counter, between a casoncello folded by fingers according to memory, and a filling that essays a new path. For to inherit a bottega does not mean to preserve it under glass: it means to continue kneading it.
provenance
final heritages
genesis
A rustic recipe, guarded across generations, and an encounter between Brescia and Taranto. Within the Pastificio Boglioni, Brescian memory meets southern curiosity: a heritage to be cherished, yet also shaped anew each day into novel forms.
In the small atelier of Brescia’s historic center, the caramelle and tortelloni are folded one by one; the roasts simmer slowly to become fillings, and the vegetables arrive fresh from the local farmlands. Behind the counter stands Stefania Boglioni; amidst doughs, farces, and new culinary creations works her husband, Mirco Blandamura.
The documented history of the bottega dates back to 1949, though even before then, in the very same shop, a woman fashioned ravioli. The stewardship then passed to the Gorni spouses, preserving that domestic and artisanal essence which would forever accompany its path.
In 1986, Paolo and Daniela Boglioni arrived. Scarcely past twenty, each held a separate occupation, yet shared a yearning to cultivate something together. Bound by a devotion to culinary arts and traditions, they learned the craft from the previous owners, who were nearing retirement, and embraced their legacy.
Stefania was raised here: family photographs still depict her as a child upon the counter. For many years, however, she envisioned her destiny elsewhere. She attended university and embarked on other paths, resolved not to return to the laboratory.
Her perspective shifted as Paolo approached retirement. In 2017, at the age of twenty-three, Stefania chose to take over the mantle alongside Mirco, then her fiancé. To abandon the pastificio would have meant dispersing not merely a flourishing enterprise, but the rich tapestry of relationships woven with the families of the neighborhood and the historic center's diverse dining houses.
alchemy
The production revolves around two interpretations of the Brescian casoncello.
The first is of meat: a crescent forged from roast, cooked directly in the atelier and transformed into the traditional filling. It is the richest rendition, still cherished by many Brescians, for whom the casoncello must preserve the substance of the meat. The second is the casoncello di magro alla bresciana, which has become the true hallmark of the pasta house. Its filling is born from the recipe of nonna Ninì, Stefania's paternal grandmother, who belonged to a lineage of farmers. It was the mixture with which, on Sundays, the hen was stuffed: a rustic preparation composed of breadcrumbs, butter, cheese, eggs, garlic, and parsley.
From that domestic recipe, a savory and seemingly simple casoncello was born, sought-after today by restaurants and wanderers alike in search of a lesser-known specialty of Brescian gastronomy.
Alongside familial memory intervenes the hand of Mirco. Native to Taranto, he has brought to the atelier a greater openness toward seafood and combinations less bound to the local repertoire. Thus were born the ravioli with scallops and prawns, encased in a squid ink pasta, those with burrata, and the summer preparation with datterini cherry tomatoes and fresh basil.
To him is also owed the arrival of the parmigiana in the gastronomy counter: fresh eggplants, purged, breaded and fried, arranged in layers with a tomato and garlic sauce prepared in the atelier, and completed with Grana Padano cheese.
Seasonality dictates the rest: ravioli with fresh mushrooms, pumpkin in the Mantuan fashion with amaretti and mostarda, apple and pumpkin tarts when the raw ingredient is at its peak of perfection.
Vegetables, eggs, and flours originate, as far as possible, from the Brescian territory. For ricotta and cheeses, the pasta house has maintained for generations its relationship with the Spinelli estate.
At Pastificio Boglioni, Brescia and Taranto temper one another. They meet upon the counter, between a casoncello folded by fingers according to memory, and a filling that essays a new path. For to inherit a bottega does not mean to preserve it under glass: it means to continue kneading it.
provenance
final heritages
genesis
A rustic recipe, guarded across generations, and an encounter between Brescia and Taranto. Within the Pastificio Boglioni, Brescian memory meets southern curiosity: a heritage to be cherished, yet also shaped anew each day into novel forms.
In the small atelier of Brescia’s historic center, the caramelle and tortelloni are folded one by one; the roasts simmer slowly to become fillings, and the vegetables arrive fresh from the local farmlands. Behind the counter stands Stefania Boglioni; amidst doughs, farces, and new culinary creations works her husband, Mirco Blandamura.
The documented history of the bottega dates back to 1949, though even before then, in the very same shop, a woman fashioned ravioli. The stewardship then passed to the Gorni spouses, preserving that domestic and artisanal essence which would forever accompany its path.
In 1986, Paolo and Daniela Boglioni arrived. Scarcely past twenty, each held a separate occupation, yet shared a yearning to cultivate something together. Bound by a devotion to culinary arts and traditions, they learned the craft from the previous owners, who were nearing retirement, and embraced their legacy.
Stefania was raised here: family photographs still depict her as a child upon the counter. For many years, however, she envisioned her destiny elsewhere. She attended university and embarked on other paths, resolved not to return to the laboratory.
Her perspective shifted as Paolo approached retirement. In 2017, at the age of twenty-three, Stefania chose to take over the mantle alongside Mirco, then her fiancé. To abandon the pastificio would have meant dispersing not merely a flourishing enterprise, but the rich tapestry of relationships woven with the families of the neighborhood and the historic center's diverse dining houses.
alchemy
The production revolves around two interpretations of the Brescian casoncello.
The first is of meat: a crescent forged from roast, cooked directly in the atelier and transformed into the traditional filling. It is the richest rendition, still cherished by many Brescians, for whom the casoncello must preserve the substance of the meat. The second is the casoncello di magro alla bresciana, which has become the true hallmark of the pasta house. Its filling is born from the recipe of nonna Ninì, Stefania's paternal grandmother, who belonged to a lineage of farmers. It was the mixture with which, on Sundays, the hen was stuffed: a rustic preparation composed of breadcrumbs, butter, cheese, eggs, garlic, and parsley.
From that domestic recipe, a savory and seemingly simple casoncello was born, sought-after today by restaurants and wanderers alike in search of a lesser-known specialty of Brescian gastronomy.
Alongside familial memory intervenes the hand of Mirco. Native to Taranto, he has brought to the atelier a greater openness toward seafood and combinations less bound to the local repertoire. Thus were born the ravioli with scallops and prawns, encased in a squid ink pasta, those with burrata, and the summer preparation with datterini cherry tomatoes and fresh basil.
To him is also owed the arrival of the parmigiana in the gastronomy counter: fresh eggplants, purged, breaded and fried, arranged in layers with a tomato and garlic sauce prepared in the atelier, and completed with Grana Padano cheese.
Seasonality dictates the rest: ravioli with fresh mushrooms, pumpkin in the Mantuan fashion with amaretti and mostarda, apple and pumpkin tarts when the raw ingredient is at its peak of perfection.
Vegetables, eggs, and flours originate, as far as possible, from the Brescian territory. For ricotta and cheeses, the pasta house has maintained for generations its relationship with the Spinelli estate.
At Pastificio Boglioni, Brescia and Taranto temper one another. They meet upon the counter, between a casoncello folded by fingers according to memory, and a filling that essays a new path. For to inherit a bottega does not mean to preserve it under glass: it means to continue kneading it.