Talk:Casunziei

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Food and drink

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Proposed merge with casoncelli

"Casunziei" seems to be merely the dialectal version of Italian "casoncelli". Both seem very similar pastas (dumplings) from roughly the same region (northeast Italy). The only difference seems to be the filling, but that is likely to be variable anyway. Perhaps the two articles should be merged? All the best, --Jorge Stolfi (talk) 18:38, 2 January 2010 (UTC)[reply]

Yes I should think so. Lo Zingarelli gives casoncello and casonseo as synonyms for a type of raviolo which is a speciality of the bergamasca and bresciana. But unfortunately it doesn’t say what shape thy are, which is worrying me, slightly. The casoncello article is clear that they are half-moon shaped, but its cited source describes and pictures them as tubular. (It also has an article on casonsei, which it says are from Brescia, but doesn’t specify the shape.) Ian Spackman (talk) 13:23, 10 January 2010 (UTC)[reply]

As clarified in the discussion section of the Casoncelli, Casunziei and Casoncelli are two different kind of dumplings sharing probably only the origin of the name from the Venetian language. 128.125.179.89 (talk) 22:37, 20 January 2010 (UTC)[reply]

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