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Bergamo, Lombardia Techniques

2 techniques from Bergamo, Lombardia cuisine

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Bergamo, Lombardia
Casoncelli Bergamaschi
Bergamo, Lombardia
Bergamo's signature stuffed pasta: half-moon parcels with a filling of ground meat, amaretti, raisins, Parmigiano, mostarda, and breadcrumbs soaked in broth. The contrast of sweet-savoury is characteristically Lombard and medieval in origin. Dressed with melted butter, sage, pancetta lardons, and a generous snowfall of aged Parmigiano.
Lombardia — Pasta & Primi →
Polenta e Osei Bergamaschi
Bergamo, Lombardia
The iconic Lombardy preparation of white polenta with small game birds (thrush, quail, or ortolan — now protected; quail is the legal substitute) roasted in butter and sage. The birds are placed whole on a skewer, roasted until golden, and presented on top of a mound of white polenta concia. The combination is one of the oldest documented recipes in Lombard cuisine and is now also reproduced in cake form — 'polenta e osei' is a famous Bergamo pastry (sponge cake with cream and sugar birds) served at festivals.
Lombardia — Polenta & Grains →