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» Stracchini » Caprini » Wines » Honey » Oil |
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| Farms | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Gastronomy and typical products | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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The Consortium of communes in mountain areas of Bronzone Mountain and Low Sebino has been involved for a long time in the improvement and promotion of the typical products of the zone, also through training programmes of the operators of the field and, above all, the farmers. The last ones, the keepers of traditional knowledge, provide the staples and the ability for the most interesting productions of the area, among which cheeses, produced in different varieties, stand out. Just one of these, stracchino "bronzone", is in the running for the first denomination of protected origin (DOP) of Low Sebino, because it’s one of the most representative and typical products, thanks to its peculiarity, genuineness and quality. Indeed stracchino bronzone, which takes its name from the mountain that dominates the entire zone with its unmistakable pyramidal mass, is a typical table soft-paste cheese, of very ancient origins, in all probability preceding the X century, that is produced also on San Fermo Hills and in Vigolo area, exactly between Bronzone and the Lake Iseo. Besides cheeses, we can mention lake fish, sausages, among which "margiola" stands out, that is salami of manica, wines, which stand comparison with more popular and renowned Franciacorta “cousins”, on the other shore of the lake. The hills of Low Sebino have always housed vine growing, with a constant improvement, also due to the wine advice service, set up by the Consortium of communes in mountain areas, all to the producers’ and consumers’ advantage. We cannot ignore the contribution to the taste given by the rare but excellent olive oil, whose growing is allowed by the peculiar microclimate of the Bergamo shore of Sebino, the honey and the typical local grappa, distilled from marcs, figs, sour black cherries, plums and mulberry fruits. Zootechny is still strong, above all with cattle-breeding, both dairy and meat cows, but in the last years a more and more marked presence of sheep and goats has been coming up by their side, more and more requested by consumers because of their genuineness and quality. Beginning from these staples, the local gastronomic offer, which feels the effects of the peculiar geographical setting, just between mountains and the lake, represents a happy synthesis of different products and cultivation, meat and fish, mountain tastes -stronger and purer- with lake tastes, more refined and elaborate, as the following chart clearly shows: |
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| Ancient customs in the kitchen | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Polenta e pica sů: polenta in the middle of the table – herrings hanging from the ceiling- the morsel of polenta hit the herring and took its taste. Padelě de můt: taleggio – formagella – old cheese cooked in the oven with butter and oil and then served with polenta. Chisňla: little ball of just-made-polenta, filled with cheese, cooked in ashes or grilled. Polenta pasticciata: ripieno di salame fresco, formaggio, pomodori a cubetti, polenta - fatto al forno tipo lasagne. Torta di maiale: made with the blood of a just-killed-pork. Brofadei: white and yellow flour cooked for two hours with milk. Fňiade: cut-big pasta used in milk or with tomato or meat sauce. |
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| Gastronomic specialities | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Hors-d’oeuvres Fried bleaks Sun-dried and fried fish Pilchards and chub dried and then put in oil Allis Shad dried in oil and seasoned with garlic, parsley and vinegar Cotechino (boiled with beans) served almost cold First courses White Valcalepio wine rises Rises with local cheeses Casonsei alla bergamasca Pasta and beans with pork skin Supper with pumpkin Chestnut supper Tripe soup with vegetables Second courses Stockfish alla bergamasca: recipe with milk and potatoes Chisch alle še: salty cake with smoked bacon and dried fish Filled tench Buillon Chub (boiled with wine, vinegar and vegetables) Brasňla (pork fillet) Buck with savoy Chicken with mushrooms Polenta and strinů (grilled cotechino) Casňla: savoy – pigskin – sausage – pork chops with polenta Stewed beef Braised Tenerone: veal torn in pieces Mixed boiled meats Marrowbone in Gremolada (with vegetables) Roast veal Pork chop and veal cutlet desserts Fruit tart – Tart made of sour black cherries from Tavernola Desserts with chestnut In Tavernola B.sca at the pier there is a permanent exhibition of typical local products. |
