|
|
 |
The cuisine of the Bergamo valleys
|
| The cuisine of the area around the city of Bergamo in the central-northern region of Lombardy is a constant surprise. In this part of the world there is a venerable culinary tradition that is one of the most highly esteemed expressions of the rich and varied Lombard cuisine. It boasts lovely cheeses, typical of the alpine tradition, exquisite game dishes, a rich selection of sausages, tasty first courses and, naturally, the unforgettable Bergamo polenta, in all its endless varieties. |
|
|
|
|
|
| The valleys where the rivers Brembo and the Serio wind their ways between Lake Iseo and Lake Como are very popular tourist destinations, especially well-known for their marvelous ski resorts (places like Foppolo, in Val Brembana). Yet somehow, they have managed to maintain the unspoiled charm of a region long given over to dairy farming. And it is this tradition that has given rise to the famous cheese of the Bergamo valleys, many of which are obtained by processing the milk while still raw (i.e. without pasteurizing or otherwise subjecting it to heat treatments), a technique that makes it possible to conserve all the flavor and aroma of the milk. The "Formai de Mut", a rich cow's milk cheese made from semi-cooked paste, is one of the most famous and highly prized in gourmet circles. Another specialty is the local Taleggio, produced in the valley of the same name, a rich, soft cheese that is made from whole cow's milk. This area offers tourists a variety of enchanting excursions and extraordinary sights (be sure not to miss the breathtaking view at the Presolana Pass, 1,297 meters above sea level) and while you are there, you should definitely sample the many cheese products made from alpine goat's milk collected from the cheese maker's own goats. There is creamy stracchino and the other delicacies that constitute perfect accompaniments to the dish par excellence of the local mountain cuisine: polenta. |
|
|
|
|
|
| The Bergamao polenta is at the centre of the local peasant cuisine. It can be enjoyed by visiting the numerous farms that take guests which are located in this area, Bergamo polenta can be prepared in limitless variety of ways. One of the most traditional versions is the so-called taragna polenta, prepared by melting cheese together with butter in cornmeal polenta, which is then presented with cotechino (a boiled salami-like sausage, which is served hot), sausage and game. Another specialty is called cunsada polenta, which is sliced, covered with Taleggio and topped with butter and sage. Heated on a griddle, fried, toasted, prepared with milk or topped with salami, braised meats or stockfish, polenta reveals all the genius and creativity of Bergamo's rich culinary legacy. |
|
|
|
|
|
The area around Bergamo is traditionally a land of hunters. It's no wonder then that it's culinary tradition abounds in dishes featuring game of both the feathered and furred varieties: ingredients that are inevitably and deliciously combined with polenta, giving rise to an ensemble of irresistible flavors and aromas. And one must not forget to mention the list of fine Lombard pork products, including delicacies like salamelle, cotechini and extraordinary little salamis that are certainly among the best that Italy has to offer. No mean feat given the abundance of excellent pork products in Italy.
There are also a great many dishes that vaunt a dual heritage, as they are also considered a part of the culinary tradition of the city of Brescia to the southeast - an area that has profound bonds with the province of Bergamo. Among the interesting recipes that belong to both traditions, we would like to mention the mariconda soup, an energy-packed first course that is perfect for facing the rigors of winter. To prepare it, all you need is milk, meat stock, dry bread, Grana Padano cheese, butter and eggs. Let the dry bread plump up in milk for about twenty minutes before wringing it out well and adding melted butter. Then, after having added the eggs and cheese, knead it into fairly compact dough with which you'll form little balls that are boiled in the meat stock for a few minutes. When it comes to recommending a suitable wine, we would advise a red Valcalepio rosso, one of the many appellation wines of which the local Bergamo wine growers can proudly boast. And if the meat stock happens to be especially delicate, you could even opt for a lovely white Valcalepio. |
|
|
|
|
 Agriturismo Ferdy
The village of Fienili
24010 Lenna (BG)
Tel: 0345.82235
Fax: 0345.82235
E-mail: info@agriturismoferdy.com
Sito: http://www.agriturismoferdy.com
|
|
|
|
|
