Eating at Lake Iseo

Between fish and good wine

Lake Iseo, is much more than a soothing holiday destination and the ideal place for sports enthusiasts. It is also an outstanding food and wine zone that is worth discovering when staying for more than one day..

Amid fish based dishes and good wine, there are numerous culinary specialties that wait to be discovered while getting to know better this land.

We would like to propose a brief list of local products from the Sebino and its neighbouring areas, including that of Franciacorta. You can try all these delicacies in local businesses, restaurants and agrotourisms.

Made with the collaboration of: www.iseolake.info

Dried Sardines: eat them with Polenta — It represents one of the most authentic culinary traditions of Lake Iseo. Sardines, after a slow 30-40 days drying process on wooden open air sticks, are placed in steel containers with olive oil and left to age for a few months. After they have aged properly they acquire a golden hue and are ready to be consumed. Add some oil, parsley and garlic and eat with some polenta on the side: the intense and original taste of this dish will astonish you!

All the different types of Casoncelli — A Bergamo and Brescia staple food, casoncelli are similar to ravioli and are prepared in various ways depending of the zone you are in. You can find them often in the menus of traditional trattorias and agrotourisms that surround the lake. The bergamasque version of its filling usually consists of bread, parmesan cheese, beef, parsley, raisins, lemon zest and amaretti. In Brescia filling is lighter and prepared with bread, cheese, garlic, nutmeg, broth, parsley and salt. (picture: Casoncelli by Lorenzo Vinci)

Monte Isola Salami at the heart of the Sebino — This peculiar salami from Monte Isola, the main protagonist of the most important event of Summer 2016, The Floating Piers, the famous walkway that allowed to get to this island on foot. The preparation for this salami starts between january and februrary. Particular skills are required to cut the meat, mix it and shape it. It is then smoked, which makes it unique among salamis, giving it a strong flavor. Then it must get hanged in basements called "Ca' del salam", built in stone and provided with a wood bonfire that keeps a constant warm temperature. It is perfect to make a flavorful plate of cold cuts!

Silter DOP Cheese, a beloved delicacy of the Camonica Valley — The Silter is a native cheese from the lower Camonica Valley and the prealpine areas east of Lake Iseo. It is a cylinder-shaped cheese made from milk by a breed of brown cows from Monte Guglielmo and its surroundings. It takes about 1-2 years for it to age properly. It is a hard cheese with a delicate, aromatic flavor that has been recently awarded with the DOP lablel.

The excellence of Franciacorta wines — Outstanding wines are produced from the widespread vineyards of the Franciacorta area. They are made with Chardonnay, red and white Pinot grapes. It is the ideal wine for every meal: from happy hours to main courses, simple and complex recipes as well. It features an intense straw yellow color and golden hues, with fine, persistent bubbles. Its bouquet is a characteristic from the fermentation process that happens inside the bottle. You can percieve nuances of bread crust and yeast, enriched with delicate citrus and dry fruit hints such as almonds, hazelnuts and dried figs. A refined, savory, fresh and harmonious taste for your palate.

Pane di San Siro

I San Sirini: a typical sweet of the feast of the patron saint of Pavia

Food & Wine

Zuppa Pavese Recipe

The pavese soup, taste of old dishes, those that were born from the few ingredients available

Food & Wine

Cotechino pavese

A traditional peasant's delight

Food & Wine

Autumn aromas and flavours

A journey through the authentic local flavours and products that reflect the traditions of Lombardy - from land to table

Food & Wine

Torta Paradiso

The iconic dessert of Pavia's tradition

Food & Wine

Garda s olive oil

Recognized by everyone as an exceptional oil, especially when paired with certain dishes. Its freshness and delicacy are increasingly appreciated throughout Europe

Food & Wine

Varese Local Products Guide

The typical products with which to prepare the dining table are varied and include all the dishes: from appetizers to desserts

Food & Wine

Taleggio

Taleggio DOP, a great talent of Italian cuisine makes Italians good forks, true gourmets

Food & Wine

Wines of Valtellina

The extreme variety of the Lombardy territories is reflected in a very wide range of absolutely fine and famous red and white wines all over the world

Food & Wine

Il Polentone di Retorbido

The beautiful spring festival dedicated to the wise farmer Bertoldo

Food & Wine

Eating in Val Sabbia

The authentic taste of Val Sabbian cuisine

Food & Wine

Receipts of Cremona's tradition

Tasty news from the Museum of folk Culture “Cambonino”

Food & Wine

Discover Lodi with traditional cuisine and produce

Chef Simone Virtuani and his secrets to making the perfect risotto

Food & Wine

Consortium Salami Cremona IGP

An institution to identify, safeguard and promote on the market a typical product of the Po valley

Food & Wine

Discover the flavors of Valtellina

Leafy woods and thermal waters. Alpine pastures that offer great cheeses, meats and full-bodied wines

Food & Wine

Bresaola

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.

Food & Wine

The Province of Pavia, Italian Capital of Rice

Food & Wine

The Truffle of Oltrepò Pavese

Food & Wine

Hunting for truffles, the diamonds of the Lombardy table

From the most prized - the white truffle, to the black summer truffle or Scorzone, the marzuolo, the black Trifola and the black uncinato: also in Lombardy you can find delicious truffles, which are appreciated in restaurants all over the world