Bergamo is not only a city of historical and architectural wonders but also a culinary heaven. The local cuisine reflects a region’s rich cultural heritage, blending rustic traditions with refined flavors. Join us on a culinary journey through Bergamo, where each bite tells a story of tradition, innovation, and love for food. Towards the end of the article you will also find our ‘green’ selection of one tasty vegan dish for every season.
Bergamo Food & Drink: Best of
Salame: A Taste of Bergamo’s Charcuterie
Salame is a staple of Bergamo’s culinary tradition, embodying the rich agricultural heritage of the region. Made from seasoned pork that is ground, spiced, and cured, salame varies in texture and flavor depending on the specific blend of spices and the curing process. Each variety offers a unique taste that reflects the local ingredients and traditional methods used in its preparation. In Bergamo, salame is enjoyed as an appetizer, often paired with local cheeses and bread, providing a savory start to any meal.
Cheese: Soft Seduction
Bergamo boasts an impressive array of cheeses, each with its own unique flavor profile and texture. Some of the most celebrated varieties include:
Taleggio
Taleggio is a semi-soft cheese with a thin rind and a strong aroma, produced in the Taleggio Valley. Its flavor is mild yet tangy, with a creamy texture that makes it a versatile addition to many dishes.
Formai de Mut
Produced in the highlands of Bergamo, Formai de Mut is a raw cow’s milk cheese known for its firm texture and nutty, slightly sweet flavor. It is often enjoyed with a slice of rustic bread or incorporated into local recipes.
Strachitunt
Strachitunt is a blue cheese that originates from the Taleggio Valley. It has a creamy consistency with a robust, tangy taste, making it a favorite among cheese enthusiasts.
Branzi
Hailing from the town of Branzi, this cheese is made from cow’s milk and is known for its delicate, buttery flavor and smooth texture. It is typically aged for several months to develop its characteristic taste.
Formaggio del Monte Bronzone
Formaggio del Monte Bronzone is produced from the milk of cows that graze on the lush pastures of Monte Bronzone. This cheese has a rich, creamy texture and a slightly tangy flavor, reflecting the diverse flora of the Lake Iseo area.
Polenta: Variations on the Theme
Polenta is the signature dish of traditional Bergamo cuisine. Made from boiled cornmeal, it is often served as a comforting base for various toppings. The region offers several unique variations that highlight its versatility and cultural significance.
Polenta e Cunecc
Polenta e Cunecc, or polenta e coniglio, is a traditional dish that pairs the creamy, corn-based polenta with tender, slow-cooked rabbit. Perfect with porcini mushroom topping. This combination creates a hearty and satisfying meal that is both comforting and flavorful.
Polenta e Osei
Polenta e Osei, which translates to polenta and birds, originally featured small birds roasted and served atop a bed of creamy polenta. Today, the dish has evolved into Polenta e Osei Scapacc, or “flown-away birds,” where rolled bovine meat with bacon is used instead, resembling a bird in its form.
Polenta e Sardene
Polenta e Sardene features grilled polenta served with sardines, highlighting the influence of nearby Lake Iseo on Bergamo’s cuisine. The salty and rich flavor of the sardines complements the mild polenta perfectly.
Casoncelli: Bergamo’s Signature Pasta
Casoncelli, a type of stuffed pasta, is one of Bergamo’s most beloved culinary creations. These crescent-shaped pasta pockets are typically filled with a mixture of ground meat, breadcrumbs, cheese, and aromatic herbs. They are often served with a sage and butter sauce, which enhances their rich and savory filling. Optional is bacon. The tasty dish is to be found only in Bergamo.
Nusecc: A Hearty Tradition
Nusecc (or Capù), a traditional Bergamasque dish, consists of cabbage and meat rolls. This comforting meal is made by wrapping seasoned ground meat in cabbage leaves, which are then braised until tender. Nusecc showcases the region’s ability to create flavorful, hearty dishes using simple, wholesome ingredients.
Wine: Discovering Bergamo’s Vineyards
Bergamo’s wine scene is equally impressive, with several local varieties that are celebrated for their quality and unique characteristics.
Moscato di Scanzo
Moscato di Scanzo is a rare and prestigious wine produced in the hills around Scanzorosciate. This sweet, red dessert wine is made from the Moscato grape and is known for its complex flavor profile, featuring notes of red berries, honey, and spices.
Valcalepio
Valcalepio is a wine region within Bergamo that produces both red and white wines. The red Valcalepio is typically made from a blend of Merlot and Cabernet Sauvignon, offering a rich, full-bodied flavor with notes of dark fruit and oak. The white Valcalepio, often made from Chardonnay and Pinot Bianco, is crisp and refreshing, with citrus and floral notes.
Franciacorta
Neighboring the region of Franciacorta, renowned for its sparkling wines, Bergamo also enjoys the influence of this prestigious wine-producing area. Franciacorta wines are made using the traditional method, offering high-quality sparkling wines that rival those from Champagne.
Water: Bergamo’s Pureness
Beyond its culinary delights, Bergamo is also celebrated for its pure waters sourced from the pristine Alpi Orobie. The most renowned of these is San Pellegrino, a mineral water famous worldwide for its refreshing taste and health benefits. Sourced from natural springs in the region, San Pellegrino water adds an element of purity and excellence to Bergamo’s culinary offerings.
Sweet Delicacies: Bergamo’s Desserts
Bergamo’s culinary repertoire would not be complete without its delicious sweet treats, which are a perfect end to any meal.
Stracciatella Gelato
Originating from Bergamo, stracciatella gelato is a beloved dessert featuring creamy vanilla ice cream interspersed with fine, crunchy chocolate flakes. This gelato is a testament to Bergamo’s innovative spirit in creating delectable desserts.
Torta Donizetti
Named after the famous Bergamasque composer Gaetano Donizetti, this cake is made with apricots and pineapple, offering a moist and fruity dessert that is both unique and flavorful.
Polenta e Osei
In addition to its savory counterpart, Polenta e Osei is also a famous Bergamasque dessert. This sweet version consists of a cake made from polenta flour, often filled with chocolate or jam, and decorated with marzipan birds, reflecting its traditional roots.
And for those who don’t eat meat, Bergamo offers a variety of delicious vegan options that highlight the natural flavors of local vegetables. Following, we chose one tasty exampe for every season.
Vegan Choice: One Dish for every Season
Bergamo’s fertile land and favorable climate provide a bountiful array of vegetables throughout the year, making it perfect also for vegan cuisine. From spring’s tender asparagus and artichokes to summer’s ripe tomatoes and zucchini, autumn’s robust pumpkins and mushrooms or winter’s various types of cabbage and cauliflower, Bergamo’s markets are always brimming with fresh, seasonal products.
Spring: Asparagus and Saffron Risotto
Asparagus Risotto is a beloved vegan dish, especially popular during springtime when asparagus is in season. The creamy risotto is made with Arborio rice, fresh asparagus, (Parmigiano-Reggiano cheese if you are just vegetarian), and white wine. As a touch of class, saffron adds a rich, golden hue and a subtle depth of flavor, perfectly complementing the delicate taste of asparagus and creating a vibrant and flavorful meal.
Summer: Grilled Vegetable Platter
A simple yet flavorful option is a Grilled Vegetable Platter, featuring an assortment of seasonal vegetables like bell peppers, eggplants, zucchini, and onions, all grilled to perfection and drizzled with extra virgin olive oil, parsley and a sprinkle of sea salt.
Autumn: Polenta with Mushrooms
One delightful vegan take on the traditional polenta dish is Polenta con Funghi. This dish features creamy polenta served with a savory mushroom ragù, made from a mix of local mushrooms such as porcini, chanterelles, and button mushrooms, sautéed with garlic, olive oil, and herbs.
Winter: Minestrone alla Bergamasca
Minestrone alla Bergamasca is a hearty vegetable soup made with a variety of seasonal vegetables, beans, and sometimes pasta or rice, cooked in a rich vegetable broth. This comforting and nourishing dish is often served with crostini di pane – crunchy bread croutons that add a delightful texture and complement the flavors of the soup. Good for any time of the year, perfect during the cold months.