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COOKING
Brescian and Bergamo’s cooking have its roots in a period of
economic poverty. Todays flavours remind of those typical
products that once were produced at the farms, where the farmers
had to exploit their land at a maximum to be able to support
themselves and their families. A cooking of the ‘poor’, that
today is refined and enriched but with respect for the
gastronomic traditions of this ancient land. Alongside the Lake
Iseo one can find many typical restaurants: ‘la polenta con
uccelletti o selvaggina’; i cansonsei; typical ravioli stuffed
with egg; cheeses and vegetables, frogs, snails, puoltry and
rabbits accompanied with, again, polenta. You should also try
the lake fish, roasted or stuffed: trout; whitefish; bleak; pike
or tench. The cheeses produced in this territory are delicious,
like the taleggio, the formagelle or the robiole. This all of
course accompanied by a fine ‘Franciacorte’ wine.
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MONTISOLA
The salami
In ancient times in Montisola the salami was homemade produced; the
whole family was involved in its preparation. The production was
exclusively processed using the knife, in order to obtain a
mixture composed by big pieces of pig meat. After having made
meat into sausages, they were hung for 30 days and then consumed.
Today the Montisola’s salami is still produced according the
ancient tradition by the Salumificio of Montisola where you can
buy different local products.
Fish in oil
Another culinary
tradition is the drying and preservation of fish: sardines, chub
or perch. The cleaned and gutted fish in salt is hung up for 24
hours. Then, removed from the salt and re-washed, it is placed
in the sun to dry for 5 / 10 days in parallel lines on arches in
ash wood. After drying it is carefully arranged, pressed and
separated by a layer of oil in metal containers. After a few
months the fish can be eaten right out of it’s container or
cooked on the grill for a few minutes. It is served with olive
oil, herbs and polenta. In all restaurants of Montisola you can
also enjoy this local dish with fish from the lake. |
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WINE
Curtefranca DOC Bianco,It
has a straw yellow colour with slight greenish hues, its perfume
is characteristic and delicate with light fruity notes; its taste
is dry, fresh and velvety, with an average body and heady. Minimum
alcohol content is 11°. is perfectly suitable for hors d’oeuvres
and delicate fish dishes, frogs, snails and white meat. Excellent
for accompanying cheese or saffron risottos.
Its delicacy also makes it
suitable as an aperitif.
Curtefranca DOC Rosso,
When young it has a lively red colour, with violet hues, a fruity,
intense and characteristic fragrance; its taste is grassy and
fruity. Minimum alcohol content is 11° . Curtefranca DOC Rosso
goes perfectly with flavoursome first courses, with roast meats,
stews and meat dishes in general.
Franciacorta DOC,
is produced using Chardonnay and/or Pinot Bianco and/or Pinot Nero
grapes, and gets its name from the region where it is produced.
Total minimum alcohol
content is 11.5°.
Based on the sugar content
the following varieties exist: Non Dosato, this is
particularly dry, with fine, pungent bubbles; Extra Brut,
with a sugar content of up to 6 g. per litre, particularly dry to
the palate;
Brut,
with a sugar content of less than 15 g. per litre, dry to the
palate; Extra dry, with a sugar content that varies between
12 and 20 g. per litre, it is dry and delicate; Sec Dry,
with a quantity of sugar between 17 and 35 g. per litre; it is dry
but slightly soft; Demisec, with a sugar content from 33 to
55 g. per litre, and a soft, round, velvety and intensely aromatic
taste. content is 11.5°. Franciacorta Satèn, The special
characteristics of Franciacorta Satèn are its very fine persistent
perlage, the consistency of its foam, soft, delicate and almost
creamy, its intense, harmonious aroma, with a trace of ripe fruit
and delicate notes of white flowers and dried fruit (almond and
hazelnut) and a pleasantly tasty, fresh flavour, soft to the
palate. All this makes it very pleasant and appealing to the
extent that an increasingly wider number of consumers appreciate
this Franciacorta. Franciacorta Satèn is an ideal wine to drink
through the meal; it is an exceptional accompaniment for baked
pasta dishes, delicate risottos and main fish dishes (sturgeon,
trout, salmon, blue fish and coregone fish).
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