The Handcrafted Scarpinocc of Parre
Soft wheat flour type 00, durum wheat semolina, Grana Padano, toasted breadcrumbs, butter, sage.
A demanding pursuit
Lombardy
110 minutes
710 Kcal
The Handcrafted Scarpinocc of Parre
Soft wheat flour type 00, durum wheat semolina, Grana Padano, toasted breadcrumbs, butter, sage.
A demanding pursuit
Lombardy
110 minutes
710 Kcal
The Handcrafted Scarpinocc of Parre
Soft wheat flour type 00, durum wheat semolina, Grana Padano, toasted breadcrumbs, butter, sage.
A demanding pursuit
Lombardy
110 minutes
710 Kcal
GENESIS
The scarpinocc de Par stand as one of the most sublime jewels of Bergamo's gastronomic heritage, historically and deeply rooted in the ancient municipality of Parre. The official designation of this fresh, filled pasta evokes in a highly poetic manner its characteristic final shape, which mirrors the silhouette of the rustic, handcrafted footwear of felt and boiled wool worn until a few decades ago by the shepherds of the village. The earliest documentary vestiges concerning filled pastas in the Bergamasque territory date back to May 13, 1386, an era in which the traditional casonzellorum were praised, registry-prepared for grand local seasonal feasts. The genesis of scarpinocc resides in the context of an austere, pastoral mountain cuisine, born of necessity and elevated by simple devotion, typical of the Bergamo valleys. In these high-altitude lands, the local economy was anchored entirely in transhumance, rendering dairy products and aged cheeses the primary elements of the daily repast. Furthermore, the rigorous liturgical precepts governing days of abstinence and fasting—which over the centuries encompassed more than 110 days a year—mandated the absolute exclusion of meat from the filling, thereby giving rise to a stuffing orchestrated solely around cheese, rustic breadcrumbs, and selected aromatic herbs. Another etymological hypothesis derives the name from scarpassa, a savory tart of wild greens and cheeses described in eighteenth-century treatises. This culinary masterpiece represents a foundational emblem of Parre's popular identity, traditionally indispensable upon festive boards during the patronal feast of San Pietro on June 29, and celebrated annually in the solemn feast on the third Sunday of August. The production regulations, guarded at the Bergamo Chamber of Commerce, preserve and protect its original recipe and the ancestral techniques of manual folding.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESH PASTA
Soft wheat flour
Durum wheat semolina
Whole eggs
Butter
Milk
Water
320 gr
80 gr
1
16 gr
To taste
To taste
FOR THE CREATION OF THE FILLING
Grated Grana Padano
Finely ground breadcrumbs
Flat-leaf parsley
Butter
Fine sea salt
Whole eggs
Garlic
Spices (coriander seeds,
cinnamon, nutmeg,
cloves,
mace, star anise)
Milk
280 g
140 g
16 g
12 g
2 g
1
1 clove
To taste
to taste
FOR THE SEASONING
Butter
Sage
Grana Padano
100 g
10 leaves
80 g
CURATION
For the fresh pasta:
Arrange the soft wheat flour type 00 and the durum wheat semolina in a well upon the wooden board; fashion a hollow at the center and introduce the whole egg, the 16 grams of butter softened at room temperature, and a gentle splash of milk or water. Harmonize the ingredients until they coalesce into a homogeneous dough. Knead the mass by hand until it yields a smooth, supple round. Envelop it in culinary film and allow the composition to rest at room temperature for some thirty minutes.For the filling:
Finely grate the Grana Padano and the breadcrumbs. Upon a workspace, blend the grated cheese and breadcrumbs with fine salt and the medley of spices. In a small copper pan, gently melt the 12 grams of butter, marrying it with the finely minced garlic and parsley. Re-knead the dry elements by introducing the aromatic melted butter, the whole egg, and the milk, coaxing them into a plush, harmonious paste that exhibits a flawless distribution of its chosen ingredients.For the creation of the scarpinocc:
Take the rested dough and roll it with the pin until it becomes a delicate sheet, ensuring the final gauge slumbers between 0.6 and 0.9 millimeters. Divide the sheet into discs spanning between 6 and 8 centimeters in diameter, employing a pastry wheel or a dedicated cutter. Place a small dollop of filling precisely at the center of each disc. Fold the pasta disc over the heart of the filling to sketch a crescent moon, then seal the edges with care, pressing with your fingertips to preserve the filling. Lastly, gently press the center of the raviolo with your index finger, sculpting it into a form that evokes the shape of a wrapped sweet.For the dressing:
Bring a generous cauldron of salted water to a rolling boil and cook the scarpinocc for approximately five minutes. Meanwhile, in a separate pan, melt the 100 grams of butter alongside the fresh sage leaves until the butter assumes a golden hazelnut hue and the sage yields to crispness. Retrieve the pasta with a skimmer and transfer it directly to individual serving vessels. Shower the surface with grated Grana Padano and pour over the boiling, sage-infused melted butter.
aspiration
To faithfully honor the production discipline of the scarpinocc de par, employ exclusively breadcrumbs devoid of salt and any other additional elements.
Ensure that the butter destined for the fresh pasta is kept at room temperature for the time necessary to render it soft and yielding before the alchemy of kneading begins.
When pressing the center of the raviolo with your index finger, exert a gentle, poetic pressure so as not to pierce the delicate veil of the dough.
GENESIS
The scarpinocc de Par stand as one of the most sublime jewels of Bergamo's gastronomic heritage, historically and deeply rooted in the ancient municipality of Parre. The official designation of this fresh, filled pasta evokes in a highly poetic manner its characteristic final shape, which mirrors the silhouette of the rustic, handcrafted footwear of felt and boiled wool worn until a few decades ago by the shepherds of the village. The earliest documentary vestiges concerning filled pastas in the Bergamasque territory date back to May 13, 1386, an era in which the traditional casonzellorum were praised, registry-prepared for grand local seasonal feasts. The genesis of scarpinocc resides in the context of an austere, pastoral mountain cuisine, born of necessity and elevated by simple devotion, typical of the Bergamo valleys. In these high-altitude lands, the local economy was anchored entirely in transhumance, rendering dairy products and aged cheeses the primary elements of the daily repast. Furthermore, the rigorous liturgical precepts governing days of abstinence and fasting—which over the centuries encompassed more than 110 days a year—mandated the absolute exclusion of meat from the filling, thereby giving rise to a stuffing orchestrated solely around cheese, rustic breadcrumbs, and selected aromatic herbs. Another etymological hypothesis derives the name from scarpassa, a savory tart of wild greens and cheeses described in eighteenth-century treatises. This culinary masterpiece represents a foundational emblem of Parre's popular identity, traditionally indispensable upon festive boards during the patronal feast of San Pietro on June 29, and celebrated annually in the solemn feast on the third Sunday of August. The production regulations, guarded at the Bergamo Chamber of Commerce, preserve and protect its original recipe and the ancestral techniques of manual folding.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESH PASTA
Soft wheat flour
Durum wheat semolina
Whole eggs
Butter
Milk
Water
320 gr
80 gr
1
16 gr
To taste
To taste
FOR THE CREATION OF THE FILLING
Grated Grana Padano
Finely ground breadcrumbs
Flat-leaf parsley
Butter
Fine sea salt
Whole eggs
Garlic
Spices (coriander seeds,
cinnamon, nutmeg,
cloves,
mace, star anise)
Milk
280 g
140 g
16 g
12 g
2 g
1
1 clove
To taste
to taste
FOR THE SEASONING
Butter
Sage
Grana Padano
100 g
10 leaves
80 g
CURATION
For the fresh pasta:
Arrange the soft wheat flour type 00 and the durum wheat semolina in a well upon the wooden board; fashion a hollow at the center and introduce the whole egg, the 16 grams of butter softened at room temperature, and a gentle splash of milk or water. Harmonize the ingredients until they coalesce into a homogeneous dough. Knead the mass by hand until it yields a smooth, supple round. Envelop it in culinary film and allow the composition to rest at room temperature for some thirty minutes.For the filling:
Finely grate the Grana Padano and the breadcrumbs. Upon a workspace, blend the grated cheese and breadcrumbs with fine salt and the medley of spices. In a small copper pan, gently melt the 12 grams of butter, marrying it with the finely minced garlic and parsley. Re-knead the dry elements by introducing the aromatic melted butter, the whole egg, and the milk, coaxing them into a plush, harmonious paste that exhibits a flawless distribution of its chosen ingredients.For the creation of the scarpinocc:
Take the rested dough and roll it with the pin until it becomes a delicate sheet, ensuring the final gauge slumbers between 0.6 and 0.9 millimeters. Divide the sheet into discs spanning between 6 and 8 centimeters in diameter, employing a pastry wheel or a dedicated cutter. Place a small dollop of filling precisely at the center of each disc. Fold the pasta disc over the heart of the filling to sketch a crescent moon, then seal the edges with care, pressing with your fingertips to preserve the filling. Lastly, gently press the center of the raviolo with your index finger, sculpting it into a form that evokes the shape of a wrapped sweet.For the dressing:
Bring a generous cauldron of salted water to a rolling boil and cook the scarpinocc for approximately five minutes. Meanwhile, in a separate pan, melt the 100 grams of butter alongside the fresh sage leaves until the butter assumes a golden hazelnut hue and the sage yields to crispness. Retrieve the pasta with a skimmer and transfer it directly to individual serving vessels. Shower the surface with grated Grana Padano and pour over the boiling, sage-infused melted butter.
aspiration
To faithfully honor the production discipline of the scarpinocc de par, employ exclusively breadcrumbs devoid of salt and any other additional elements.
Ensure that the butter destined for the fresh pasta is kept at room temperature for the time necessary to render it soft and yielding before the alchemy of kneading begins.
When pressing the center of the raviolo with your index finger, exert a gentle, poetic pressure so as not to pierce the delicate veil of the dough.
latest culinary creations
GENESIS
The scarpinocc de Par stand as one of the most sublime jewels of Bergamo's gastronomic heritage, historically and deeply rooted in the ancient municipality of Parre. The official designation of this fresh, filled pasta evokes in a highly poetic manner its characteristic final shape, which mirrors the silhouette of the rustic, handcrafted footwear of felt and boiled wool worn until a few decades ago by the shepherds of the village. The earliest documentary vestiges concerning filled pastas in the Bergamasque territory date back to May 13, 1386, an era in which the traditional casonzellorum were praised, registry-prepared for grand local seasonal feasts. The genesis of scarpinocc resides in the context of an austere, pastoral mountain cuisine, born of necessity and elevated by simple devotion, typical of the Bergamo valleys. In these high-altitude lands, the local economy was anchored entirely in transhumance, rendering dairy products and aged cheeses the primary elements of the daily repast. Furthermore, the rigorous liturgical precepts governing days of abstinence and fasting—which over the centuries encompassed more than 110 days a year—mandated the absolute exclusion of meat from the filling, thereby giving rise to a stuffing orchestrated solely around cheese, rustic breadcrumbs, and selected aromatic herbs. Another etymological hypothesis derives the name from scarpassa, a savory tart of wild greens and cheeses described in eighteenth-century treatises. This culinary masterpiece represents a foundational emblem of Parre's popular identity, traditionally indispensable upon festive boards during the patronal feast of San Pietro on June 29, and celebrated annually in the solemn feast on the third Sunday of August. The production regulations, guarded at the Bergamo Chamber of Commerce, preserve and protect its original recipe and the ancestral techniques of manual folding.
PORTIONS (FOR 4 PERSONS)
FOR THE FRESH PASTA
Soft wheat flour
Durum wheat semolina
Whole eggs
Butter
Milk
Water
320 gr
80 gr
1
16 gr
To taste
To taste
FOR THE CREATION OF THE FILLING
Grated Grana Padano
Finely ground breadcrumbs
Flat-leaf parsley
Butter
Fine sea salt
Whole eggs
Garlic
Spices (coriander seeds,
cinnamon, nutmeg,
cloves,
mace, star anise)
Milk
280 g
140 g
16 g
12 g
2 g
1
1 clove
To taste
to taste
FOR THE SEASONING
Butter
Sage
Grana Padano
100 g
10 leaves
80 g
CURATION
For the fresh pasta:
Arrange the soft wheat flour type 00 and the durum wheat semolina in a well upon the wooden board; fashion a hollow at the center and introduce the whole egg, the 16 grams of butter softened at room temperature, and a gentle splash of milk or water. Harmonize the ingredients until they coalesce into a homogeneous dough. Knead the mass by hand until it yields a smooth, supple round. Envelop it in culinary film and allow the composition to rest at room temperature for some thirty minutes.For the filling:
Finely grate the Grana Padano and the breadcrumbs. Upon a workspace, blend the grated cheese and breadcrumbs with fine salt and the medley of spices. In a small copper pan, gently melt the 12 grams of butter, marrying it with the finely minced garlic and parsley. Re-knead the dry elements by introducing the aromatic melted butter, the whole egg, and the milk, coaxing them into a plush, harmonious paste that exhibits a flawless distribution of its chosen ingredients.For the creation of the scarpinocc:
Take the rested dough and roll it with the pin until it becomes a delicate sheet, ensuring the final gauge slumbers between 0.6 and 0.9 millimeters. Divide the sheet into discs spanning between 6 and 8 centimeters in diameter, employing a pastry wheel or a dedicated cutter. Place a small dollop of filling precisely at the center of each disc. Fold the pasta disc over the heart of the filling to sketch a crescent moon, then seal the edges with care, pressing with your fingertips to preserve the filling. Lastly, gently press the center of the raviolo with your index finger, sculpting it into a form that evokes the shape of a wrapped sweet.For the dressing:
Bring a generous cauldron of salted water to a rolling boil and cook the scarpinocc for approximately five minutes. Meanwhile, in a separate pan, melt the 100 grams of butter alongside the fresh sage leaves until the butter assumes a golden hazelnut hue and the sage yields to crispness. Retrieve the pasta with a skimmer and transfer it directly to individual serving vessels. Shower the surface with grated Grana Padano and pour over the boiling, sage-infused melted butter.
aspiration
To faithfully honor the production discipline of the scarpinocc de par, employ exclusively breadcrumbs devoid of salt and any other additional elements.
Ensure that the butter destined for the fresh pasta is kept at room temperature for the time necessary to render it soft and yielding before the alchemy of kneading begins.
When pressing the center of the raviolo with your index finger, exert a gentle, poetic pressure so as not to pierce the delicate veil of the dough.