{"id":14787,"date":"2022-04-21T19:58:29","date_gmt":"2022-04-21T16:58:29","guid":{"rendered":"https:\/\/mozartcultures.com\/en\/?p=14787"},"modified":"2022-05-05T12:14:02","modified_gmt":"2022-05-05T09:14:02","slug":"what-to-eat-in-bergamo-italy-part-2","status":"publish","type":"post","link":"https:\/\/mozartcultures.com\/en\/what-to-eat-in-bergamo-italy-part-2\/","title":{"rendered":"What to eat in Bergamo, Italy (part 2)"},"content":{"rendered":"<h4>After your pasta dishes\u2026<\/h4>\n<p>In Bergamo, a typical Sunday lunch consists of polenta with meat.<\/p>\n<p>Polenta is the most popular dish of the city, and its main ingredients are cornmeal, water and salt. Another version of the classic polenta is known as Polenta Taragna, which contains cornmeal, buckwheat, butter and different cheeses (such as Branzi or Emmental). Polenta used to be cooked in a copper pan over the fire, but nowadays a regular pan is just as good as the copper one.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14788 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/images-1.jpeg\" alt=\"\" width=\"250\" height=\"197\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 250px; --smush-placeholder-aspect-ratio: 250\/197;\" \/><\/p>\n<p>People usually eat polenta with meat stews, saut\u00e9ed mushrooms, meats like beef or rabbit, sausages and\/or cheeses like Taleggio or Gorgonzola.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-medium wp-image-14789 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/5eb96b300f11362f9bda0db640f78ade-246x300.jpg\" alt=\"\" width=\"246\" height=\"300\" data-srcset=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/5eb96b300f11362f9bda0db640f78ade-246x300.jpg 246w, https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/5eb96b300f11362f9bda0db640f78ade.jpg 600w\" data-sizes=\"(max-width: 246px) 100vw, 246px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 246px; --smush-placeholder-aspect-ratio: 246\/300;\" \/><\/p>\n<p>Leftover polenta can also be used to create many interesting dishes.<\/p>\n<h4><strong>Cheeses<\/strong><\/h4>\n<p>When eating polenta delicious are salami and cheeses.<\/p>\n<p>Bergamo, but also the whole Lombardy, are famous for their many cheeses. Bergamo province is in first place in Italy for the number of PDO cheeses, and there are approximately 150 working alpine pastures.<\/p>\n<ul>\n<li>Strachitunt cheese: it was originally invented to reuse the wastes from the stracchino cheese processing, with the curd crumbled and put into round moulds. It is a blue cheese due to its veining and it is raw. The older the cheese is the more intense the bitter aftertaste will be. Less-ripened strachitunt has a sweet and delicate taste.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14790 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/Unknown-1.jpeg\" alt=\"\" width=\"259\" height=\"194\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 259px; --smush-placeholder-aspect-ratio: 259\/194;\" \/><\/p>\n<ul>\n<li>Formagella della Val di Scalve: slighty sour, but very tasty, it is a half-cooked cheese and matures over at least 20 days.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14791 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/Unknown-2-1.jpeg\" alt=\"\" width=\"269\" height=\"187\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 269px; --smush-placeholder-aspect-ratio: 269\/187;\" \/><\/p>\n<ul>\n<li>Agr\u00ec di Valtorta: it is cow\u2019s milk fresh cheese, small and sour. Only a few farmers give the raw milk to the village\u2019s small cooperative which produces this cheese. Its taste is initially sweet then savory and bitter. If it is ripened you can taste notes of mushrooms, hazelnuts and dried fruits.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"alignnone size-medium wp-image-14792 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/album-generico-610911.large_-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" data-srcset=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/album-generico-610911.large_-300x225.jpg 300w, https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/album-generico-610911.large_-768x576.jpg 768w, https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/album-generico-610911.large_.jpg 1024w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/p>\n<ul>\n<li>Quartirolo Lombardo DOP: it is made as soon as the milk gets milked. It is a white cheese with a lumpy texture, with a savory taste when fresh and a sweet one when ripened.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14793 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/04\/Unknown-3-1.jpeg\" alt=\"\" width=\"259\" height=\"194\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 259px; --smush-placeholder-aspect-ratio: 259\/194;\" \/><\/p>\n<p>There are obviously many more cheeses to add to the list.<\/p>\n<p><strong>Resources:<\/strong><\/p>\n<p>https:\/\/www.visitbergamo.net\/en\/object-details\/6895-quartirolo-lombardo-dop\/<\/p>\n<p>https:\/\/www.visitbergamo.net\/en\/object-details\/6897-formagella-della-val-di-scalve\/<\/p>\n<p>https:\/\/www.visitbergamo.net\/en\/object-details\/6894-agr\u00ec-di-valtorta\/<\/p>\n<p>https:\/\/www.visitbergamo.net\/en\/object-details\/6939-strachitunt-d-o-p-\/<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After your pasta dishes\u2026 In Bergamo, a typical Sunday lunch consists of polenta with meat. Polenta is the most popular dish of the city, and its main ingredients are cornmeal, water and salt. Another version of the classic polenta is known as Polenta Taragna, which contains cornmeal, buckwheat, butter and different cheeses (such as Branzi<\/p>\n","protected":false},"author":227,"featured_media":14841,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,339,1,845],"tags":[2161,76,505,360,2993,255,2994],"yst_prominent_words":[],"class_list":["post-14787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","category-gastronomy","category-general","category-human","tag-cheese","tag-culture","tag-food","tag-gastronomy","tag-italian-food","tag-italy","tag-polenta"],"_links":{"self":[{"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/posts\/14787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/users\/227"}],"replies":[{"embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/comments?post=14787"}],"version-history":[{"count":2,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/posts\/14787\/revisions"}],"predecessor-version":[{"id":14799,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/posts\/14787\/revisions\/14799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/media\/14841"}],"wp:attachment":[{"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/media?parent=14787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/categories?post=14787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/tags?post=14787"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=14787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}