Exquisite brass stamped half-moons.

We don’t use many stamps, however the mezzaluna is too beautiful to pass up. The shape, stamped or folded, appears in many regions. In Piemonte, it’s known as Agnolotti, in Veneto as Casunziei and in Lombardia as Casôncèi.

How we'd do it

A Dolomite Classic: Casunziei all’Ampezzana filled with sweet red beets, tossed in emulisified butter, and topped with poppy seeds and grated Carnia Stravecchio

Recommended Fillings

  • Ricotta and vegetable based fillings
  • Smooth and soft meat fillings