What to eat in Bergamo, Italy (part 1)

Bergamo is a town which lies 40km northeast of Milan and which hides many surprises.

For those visiting the area for the first time the main focus would probably be on the beautiful Città Alta (or, in English, Upper Town), rich of history and breathtaking views. In reality there is way more to see and, especially, taste.

First-time visitors (but also everyone who is there and hungry) should definitely try the typical foods of this province. There are different types of pasta, meat, cheeses but also delicious desserts, wines and more to fall in love with.

Wines

• Moscato di Scanzo D.O.C.G: a peculiar red wine typical of the Scanzorosciate area of Bergamo. It is famous also for its dark ruby colour with purple shades. When drinking it you can taste plums, marmalade, wild rose, maraschino, sage and red fruits. Sometimes also hints of tobacco and chocolate.                      It is perfect paired with blue cheeses.

• Val Calepio D.O.C: its grape varieties grow across the Adda River and the Iseo Lake. There are four types: White, good with aperitifs and fish dishes; Red, perfect with Bergamo’s traditional food; Red Reserve, produced when vintage wine can age in oak barrels for at least three years; and Raisin Wine Muscat, quite sweet and good with cheeses and dry patisserie.

• Terre del Colleoni D.O.C: dedicated to Bartolomeo Colleoni, an important figure in Bergamo’s history. It’s grapes grow in the area which extends northwards from the Orobie Mountains and eastwards from Lake Iseo and the Oglio River. This brand includes fourteen types of wine: Pinot Blanc, Pinot Gris, Chardonnay, Incrocio Manzoni, Yellow Muscat; Yellow Muscat Raisin Wine; Schiava, Merlot, Marzemino, Cabernet, Franconia, Incrocio Terzi; Young wine; Chardonnay, Pinot Blanc, Pinot Noir, Pinot Gris and Incrocio Manzoni.

Pasta dishes 

– Casoncelli alla bergamasca: with over 630 years of history, they are probably one of the best-known dishes of the area. Two sheets of pasta are pressed together and stuffed with a mixture of bread, parmesan, ground beef, salami or sausage. They are cooked in hot water and then served with sage-flavoured melted butter and pancetta.

– Foiade: freshly-made pasta cut in an irregular way typical of the Val Brembana and Val Taleggio areas. They are often served with a famous local cheese, branzi, or with mushroom, sausage or any kind of meat.

Resources:

https://www.visitbergamo.net/en/object-details/6958-valcalepio-d-o-c-/

https://www.visitbergamo.net/en/object-details/6950-moscato-di-scanzo-d-o-c-g-/

https://www.visitbergamo.net/it/dettagli-oggetto/6957-terre-del-colleoni-d-o-c-/