Bergamo’s gastronomic tradition is an authentic heritage of knowledge.
Typical dishes prepared with local products are inspired directly by nature. From cheeses to mushrooms, from polenta Taragna to Brasato, from Casoncelli to Creste Scalvine, from Stracciatella to Donizetti cake: each season has its own flavors.
You can enjoy them in upscale restaurants, traditional eateries, or buy them in historic stores and local food markets-each taste tells a story.
Bergamo is the european cheese capital: with 30 traditional specialties, 9 PDO cheeses and 3 Slow Food Presidia, it represents one of the most important cheese capitals in Europe.
Among still active mountain pastures, ancient traditions and excellent productions such as the Strachitunt or the Taleggio, the Bergamo area holds a unique heritage of flavors. A value also recognized by UNESCO, which from 2019 has included Bergamo in the network of Creative Cities for Gastronomy.
Among the most typical flavors of Bergamo cuisine are the traditional stuffed pastas to be discovered: the casoncelli, a gastronomic symbol of the area, with their savory filling and classic sauce of butter, sage and bacon; scarpinocc, a specialty of the Seriana Valley prepared according to an ancient vegetarian recipe; and the creste scalvine, stuffed pasta typical of Val di Scalve, with a characteristic shape and linked to mountain tradition. Three different dishes united by the same soul!
La polenta is the yellow gold of the Bergamo table, a symbolic dish of local tradition that has accompanied the most authentic flavors of the area for generations. Queen of the kitchen, it is served alongside great classics such as rabbit in red wine, braised beef and roast, flavorful pairings capable of telling the most genuine soul of Bergamo gastronomy. Also excellent with cheeses, polenta is a perfect match for local excellences such as the Taleggio, the Gorgonzola and the Strachitunt.
