{"id":14842,"date":"2022-05-05T13:06:38","date_gmt":"2022-05-05T10:06:38","guid":{"rendered":"https:\/\/mozartcultures.com\/en\/?p=14842"},"modified":"2022-05-06T08:54:24","modified_gmt":"2022-05-06T05:54:24","slug":"what-to-eat-in-bergamo-italy-part-3","status":"publish","type":"post","link":"https:\/\/mozartcultures.com\/en\/what-to-eat-in-bergamo-italy-part-3\/","title":{"rendered":"What to eat in Bergamo, Italy (part 3)"},"content":{"rendered":"<h2>Desserts<\/h2>\n<p>Bergamo also offers many desserts, and the most famous are:<\/p>\n<ul>\n<li>\n<h4>Polenta and Osei<\/h4>\n<\/li>\n<\/ul>\n<p>It is one of the most representative sweet specialties of Bergamo.<\/p>\n<p>Its main ingredients are: sponge cake, chocolate, butter, hazelnut creams and rum.<\/p>\n<p>It has the shape of a regular, savory polenta and is covered with yellow marzipan, apricot jam and yellow sugar. Little chocolate-covered marzipan birds are then placed on top.<\/p>\n<p>Tourists can find this dessert in many bakeries of the city.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14850 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown.jpeg\" alt=\"\" width=\"224\" height=\"224\" data-srcset=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown.jpeg 224w, https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-150x150.jpeg 150w\" data-sizes=\"(max-width: 224px) 100vw, 224px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 224px; --smush-placeholder-aspect-ratio: 224\/224;\" \/><\/p>\n<ul>\n<li>\n<h4>Stracciatella ice cream<\/h4>\n<\/li>\n<\/ul>\n<p>The owner of La Marianna, Enrico Panattoni invented this ice cream in 1961 using Fiordilatte ice cream as a base; he then added irregular pieces of dark chocolate to it and incorporated them with a spatula.<\/p>\n<p>La Marianna is still open in Bergamo and has opened new cafes around the city.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14848 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-2.jpeg\" alt=\"\" width=\"225\" height=\"225\" data-srcset=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-2.jpeg 225w, https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-2-150x150.jpeg 150w\" data-sizes=\"(max-width: 225px) 100vw, 225px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 225px; --smush-placeholder-aspect-ratio: 225\/225;\" \/><\/p>\n<ul>\n<li>\n<h4>Biscotti di San Pellegrino or Bigio biscuits<\/h4>\n<\/li>\n<\/ul>\n<p>It is a golden-colored and very fragrant shortbread perfect with fruit jams and cocoa creams.<\/p>\n<p>Luigi &#8220;Bigio&#8221; Milesi from San Pellegrino Terme (Bergamo) invented this biscuit because he wanted to offer treats after his puppets shows. The Bigio restaurant, hotel and cafe is still open in San Pellegrino Terme and attracts many tourists to this day.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14847 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-3.jpeg\" alt=\"\" width=\"275\" height=\"183\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 275px; --smush-placeholder-aspect-ratio: 275\/183;\" \/><img decoding=\"async\" class=\"size-full wp-image-14851 alignnone aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-6.jpeg\" alt=\"\" width=\"225\" height=\"225\" data-srcset=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-6.jpeg 225w, https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-6-150x150.jpeg 150w\" data-sizes=\"(max-width: 225px) 100vw, 225px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 225px; --smush-placeholder-aspect-ratio: 225\/225;\" \/><\/p>\n<ul>\n<li>\n<h4>Donizetti Cake<\/h4>\n<\/li>\n<\/ul>\n<p>Angelo Balzer, owner of one of Bergamo\u2019s most famous cafes, invented this cake in 1948 to celebrate composer Gaetano Donizetti. It is a sponge cake with the shape of a donut and pieces of apricot and candied pineapple.<\/p>\n<p>Its ingredients are: butter, flour, eggs, sugar, candied apricot and pineapple, starch, Maraschino cherry liqueur and vanilla essence.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-14849 aligncenter lazyload\" data-src=\"https:\/\/mozartcultures.com\/en\/wp-content\/uploads\/2022\/05\/Unknown-4.jpeg\" alt=\"\" width=\"272\" height=\"185\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 272px; --smush-placeholder-aspect-ratio: 272\/185;\" \/><\/p>\n<h2>References<\/h2>\n<p>https:\/\/www.donizetti.org\/en\/visit-bergamo\/donizettis-cake\/<\/p>\n<p>https:\/\/www.visitbergamo.net\/en\/polenta-e-osei\/<\/p>\n<p>https:\/\/en.wikipedia.org\/wiki\/Stracciatella_(ice_cream)<\/p>\n<p>https:\/\/www.bigio.info\/en\/biscotti_di_san_pellegrino\/<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Desserts Bergamo also offers many desserts, and the most famous are: Polenta and Osei It is one of the most representative sweet specialties of Bergamo. Its main ingredients are: sponge cake, chocolate, butter, hazelnut creams and rum. It has the shape of a regular, savory polenta and is covered with yellow marzipan, apricot jam and [&hellip;]<\/p>\n","protected":false},"author":227,"featured_media":14841,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,339,1,285],"tags":[3011,3012,505,360,467,2666,2993,255],"yst_prominent_words":[],"class_list":["post-14842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","category-gastronomy","category-general","category-travel","tag-bergamo","tag-desserts","tag-food","tag-gastronomy","tag-general","tag-italian-culture","tag-italian-food","tag-italy"],"_links":{"self":[{"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/posts\/14842","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=14842"}],"version-history":[{"count":4,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/posts\/14842\/revisions"}],"predecessor-version":[{"id":14855,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/posts\/14842\/revisions\/14855"}],"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=14842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/categories?post=14842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/tags?post=14842"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/mozartcultures.com\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=14842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}