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.

Tripe a la Milanese Recipe

It is a second course based on meat and is ideal for lovers of ancient flavors

Food & Wine

Gorgonzola

A DOP cheese from the Province of Milan

Food & Wine

Teglio, the home of pizzoccheri

The small Valtellina town of Teglio is the home of pizzoccheri, the tasty dish of buckwheat pasta with cheese and vegetables

Food & Wine

Lecco culture and flavour

Visiting Lecco? Well, you don’t need to worry about getting lost.

Food & Wine

Lombard Mostarda Recipe

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

Food & Wine

Le Palle di Agilulfo

A traditional dessert from Lomello

Food & Wine

Brescia Caviar

A surprise in the Po Valley

Food & Wine

A journey through the unique flavors of Lombardy

Food & Wine

Salame di Varzi D.O.P.

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

Food & Wine

Good Wine

Oltrepò Pavese, a Land of Wine and Riches

Food & Wine

The shop of Fattorie Cremona

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

Christmas and the festive dishes of Lombardy

Christmas dinner in Lombardy: the most famous dishes of the region's festive culinary tradition, from starter to dessert

Food & Wine

Fagiolo Borlotto di Gambolò

The Borlotto bean has been cultivated for centuries in the agricultural area of Gambolò and its immediate surroundings.

Food & Wine

Cremona Nougat Recipe

It is a variation of the traditional sweet that includes the addition of aromas such as vanillin and candied fruit, which make the mixture softer based on sugar, honey and album

Food & Wine

Bagnaria Cherries

The Cherry of Bagnaria is part of the important network of the National Association of "Cities of Cherries."

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

Valtellina, a history of grapes and rock.

Discovering a fantastic route between food and wine and nature

Food & Wine

The cheese

Ben sei formaggi prodotti nel Cremonese hanno ottenuto il riconoscimento DOP (Denominazione di Origine Protetta): grana padano, provolone valpadana, taleggio, quartirolo lombardo, gorgonzola e salva cremasco.