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.

Discover Lodi with traditional cuisine and produce

Chef Simone Virtuani and his secrets to making the perfect risotto

Food & Wine

Eating in Val Sabbia

The authentic taste of Val Sabbian cuisine

Food & Wine

Bergamo, hunting for flavors

Valleys of extraordinary beauty, like the city that looks at them from the walls. Wines, cheeses, pasta.

Food & Wine

Torta Paradiso

The iconic dessert of Pavia's tradition

Food & Wine

Salame di Varzi D.O.P.

The origins of Varzi Salame are to be found in the dawn of time

Food & Wine

Wine and Flavor Trail Lombardy

Lombardy was one of the first Italian regions that concretely developed the idea of Wine Roads promoting its realization

Food & Wine

Lombard Mostarda Recipe

With a strong taste, the mostrada is prepared with fruit, sugar and mustard essence

Food & Wine

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste

Food & Wine

Andiamo a Tavola

33° Edition - Eating in Cremona and province

Food & Wine

Good Wine

Oltrepò Pavese, a Land of Wine and Riches

Food & Wine

Local specialties in valtellina

A small area of Lombardy with a rich gastronomic tradition

Food & Wine

Campagna Amica, the Sunday markets

In Stradivari Square in Cremona

Food & Wine

Cremona and the project EastLombardy

Cremona and its sweetness are closer than what you think

Food & Wine

Valtellina, a history of grapes and rock.

Discovering a fantastic route between food and wine and nature

Food & Wine

Zucca Bertagnina di Dorno

In Dorno, pumpkin cultivation has an ancient tradition. In particular, a variety of pumpkin called "Bertagnina" was historically grown.

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

Typical Cheeses

From the mountain pastures, where the animals graze freely feeding on alpine herbs, one can find unique cheeses such as Bitto, Casera and Scimudin.

Food & Wine

Lemons of Garda

Beautiful greenhouse gardens enrich the Brescia side of the lake, made of walls and white pillars that climb the mountain, in total harmony with the environment