Scarpinòcc is a stuffed pasta native to the single municipality of Parre, in upper Seriana Valley, with a distinctive shape resembling a small shoe — which is where the name comes from. Unlike the better-known casoncelli, the filling is strictly meat-free: just cheese, bread, eggs and spices.
It’s one of the most authentic and least known dishes outside the province of Bergamo, passed down almost exclusively within families and in restaurants in Seriana Valley. It’s part of our guide to traditional Bergamo recipes.
Where the name comes from
The name Scarpinòcc comes from the resemblance between the shape of the ravioli and the traditional footwear once worn by the people of Parre, hand-made by the village’s women by sewing together patches of cloth. The final shape of the ravioli, folded and pressed in the centre, echoes the profile of that handmade shoe.
Ingredients for 4 people (about 18 scarpinòcc per person)
For the pasta: a standard egg pasta sheet (flour and eggs, in the classic proportions of fresh Bergamo pasta).
For the filling:
- 300 g grated Grana cheese
- 250 g breadcrumbs
- 1 egg
- 180 ml milk
- 20 g butter
- salt and parsley
For the dressing:
- melted butter
- fresh sage
- grated cheese
Method
- Prepare the egg pasta sheet, rolling it out thin as you would for casoncelli.
- Prepare the filling by mixing the grated grana cheese with the breadcrumbs, egg, milk and melted butter. Season with salt and flavour with chopped parsley, until you get a smooth, soft mixture.
- Shape the Scarpinòcc: place a portion of filling on a disc of pasta, lift it into a vertical position with the rounded part facing down, and press in the centre with your index finger to get the characteristic small-shoe shape.
- Cook in plenty of boiling salted water for about 6-7 minutes, until they float to the surface.
- Dress with melted butter, fresh sage and a generous sprinkling of grated cheese.
Why the filling is meat-free
The absence of meat in the filling is the feature that most distinguishes Scarpinòcc from Bergamo casoncelli. It’s a trait linked to the farming tradition of Parre, where cheese produced in the valley was a more accessible everyday ingredient than meat. The result is a more delicate dish, where the flavour of grana cheese and melted butter remain the absolute protagonists.
Frequently asked questions about Scarpinòcc di Parre
What’s the difference between scarpinòcc and casoncelli?
Casoncelli have a meat filling with sweet-and-sour notes of raisins and amaretti. Scarpinòcc, typical of the single village of Parre, have a strictly meat-free filling — just cheese, bread and eggs — and a different shape, resembling a small shoe.
Where can you try authentic Scarpinòcc?
It’s a dish very closely tied to the village of Parre and to Seriana Valley, where it’s passed down within families and served at local festivals. Outside this area, it’s rare to find it on menus, which makes it one of the most authentic dishes of Bergamo tradition.
Where does the name Scarpinòcc come from?
From the shape of the ravioli, which recalls the traditional footwear once hand-made by the people of Parre, sewing together patches of cloth. It’s a name that tells the story of a craft before it tells the story of a recipe.
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At Bigio, we tell the story of local cuisine also through its lesser-known dishes, the ones that truly capture the identity of the Bergamo valleys.
Get in touch and come discover them — we’ll be waiting for you at the table.
