Knowing a territory also means approaching the local cuisine, traditions and products of the land and beyond.
Bergamo, a land rich in pastures, with vineyards between plains and mountains, lakes and hills, offers excellent food and wine products that in recent years are becoming more and more sought after.
Tours created following the experience of taste allow us to offer unique and unrepeatable proposals so that the aromas and flavors make the places visited unforgettable.
The typical dishes of the Bergamo cuisine are very old and still today respect the rural traditions of a poor but tasty cuisine.
Absolutely predominant is the POLENTA, often the only and main course on the tables of our grandfathers – with bramata flour as main ingredient – still today is the Sunday dish accompanied by game, roasts or stews or mushrooms and cheese from the valleys.
Another typical product of Bergamo are the CASONCELLI, ravioli made of fresh pasta served with butter and bacon
The CHEESE has made us reach the national record with 9 DOP (Protected designation of Origin): Branzi, Formaggelle of the valleys, Formai dè Mut, Taleggio and many others.
Valcalepio has long given us quality wines such as VALCALEPIO ROSSO and VALCALEPIO BIANCO produced along the foothills of the province of Bergamo that goes from the river Adda to the Iseo Lake where wine has been cultivated since Roman times.
And for a meditation wine of the highest quality we cannot forget the MOSCATO DI SCANZO DOCG (Designation of Origin Controlled and Guaranteed), a sweet wine produced in a limited territory of ancient tradition.
Among the desserts are the tasty “Polenta e Osei”, the Donizetti or the Treviglio cake and the San Pellegrino biscuits, but first of all the ice cream “Stracciatella”, made for the first time in Bergamo in 1961.