Casoncelli alla Bergamasca
Casoncelli are the most typical dish of the Bergamasque cuisine. It was invented to recycle leftovers from beef and pork. A filling is prepared from the minced meat and sausage with spices, which is packed in dumplings and then boiled in water. Serve with sage butter and cheese. There is also a Bergamasque wine, e.g. the Valcalepio.
Stracciatella Ice Cream from Bergamo
Did you know that stracciatella ice cream was invented in Bergamo? Try the original stracciatella ice cream in the traditional gelateria La Marianna.
Cheese from Bergamo
Many types of cheese are produced around Bergamo. In small and large alpine farms, cheeses are mainly made from cow’s milk and goat’s milk. The well-known spicy soft cheese Taleggio comes from the Taleggio valley of the same name.
A very typical side dish is polenta. It is made from corn flour and satisfies hunger. Polenta served as a staple food, especially in times of famine as a result of the plague epidemic.
You can prepare polenta as a side dish to meat and game dishes, but also with gorgonzola. A very typical winter dish is polenta with rabbit (coniglio).
The world-famous San Pellegrino mineral water comes from the town of the same name just a few kilometers from Bergamo.