Creste Scalvine (stuffed pasta)

The most famous stuffed pasta recipes from the Bergamo area are Casoncelli, Scarpinocc… and Creste Scalvine!

A treasure of handmade fresh pasta filled with a fondue of Formaggella Val di Scalve, which can only be tasted in restaurants and mountain huts of Val di Scalve: these are the Creste Scalvine!

Shape

Creste Scalvine are handmade fresh stuffed pasta, carefully shaped. The half-moon with a notched and pleated closure facing upward is designed to evoke the jagged profiles of the mountains surrounding the valley.
From the “Queen of the Orobie”—the Presolana—to Pizzo Camino, passing through Pizzo Tornello and Cimon della Bagozza, the inspiration for Creste Scalvine is hidden in every peak.

The recipe

The recipe was created and perfected by chefs Dario Soldo (Ristorante Cesira in Colere) and Mea Tagliaferri (Ristorante San Marco in Pradella, Schilpario), in collaboration with the Latteria Sociale Montana di Scalve and local restaurateurs.

The Creste hark back to a distant era when simple, local ingredients were used in everyday cooking, such as eggs, cheese, and cream.
Even today, the recipe uses Formaggella della Val di Scalve aged for one month, egg yolks, and fresh cream.

The base of the seasoning, which allows the Cresta to reveal its delicate flavor, consists of melted butter with pancetta and sautéed mushrooms from Val di Scalve. This pasta also pairs perfectly with pumpkin and duck cream or garden greens with potato fondue.

In the valley’s restaurants, Creste Scalvine can be enjoyed in a wide variety of versions, reflecting the creativity and skill of the chefs.

Where to find them