|
|
|
|
 |
|
|
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.
|
| |
| |
| |
|
|
|
