The world famous Italian cuisine has millions of fans all over the world. But just as the natural conditions of the regions of Italy differ, so does the cuisine of the Italian south differ from the rich cuisine northern province of Lombardy. The natural wealth of this region of Italy is reflected in the traditional dishes of this region. Lombard cuisine is a great mix of cheeses, excellent wines, meat dishes and the symbol of the entire national cuisine - pasta.
Cheese lovers will find over a hundred different types, some of which date back to the 10th century. The names grana padano, gorgonzola, stracchino, taleggio turn the head of every self-respecting gourmet.
Lombard cuisine is distinguished by dishes from meat and river fish, hearty original recipes from rice and corn grits.
To visit Bergamo and not try traditional dishes such as polenta and casoncelli is to waste time. Polenta taragna is a wonderful porridge or mousse made from corn and buckwheat flour with cheese and butter. Casoncelli della bergamasca is a modification of one of the ancient recipes. Ravioli stuffed with almond crumbs, raisins, pear slices and lemon zest has a simply amazing taste.
Bergamo cuisine cannot be called light. Traditional recipes make extensive use of lard, butter and animal fats. This should be taken into account for people with health problems.
The unique climate contributes to the spread of winemaking. While in Bergamo, do not forget to taste the traditional local wines (Franciacorta) and grappa grape vodka.
