Brescia Dining and Drinking
Because of its rather particular geographic location, in an area with a mild, arid, windy microclimate, the province of Brescia, between the southern shores of Lake Garda and that of Iseo, is able to boast of vineyards and olive groves, which form the basis of the most varied wine and food based traditions in the whole of Lombardy. Because of this, and the areas natural resources, Brescia has become a real mecca for wine tourism, bringing together wine and other traditional products that are just as valued.
Let us start with mentioning a few typical products. Bagoss cheese, matured and produced in Val Canonica, Val Trompia and Val Sabbia, which is eaten in small shavings or roasted on a hotplate. Silter cheese on the other hand, is typical of the lower Val Camonica and the prealpine area to the east of Lake Iseo.
Also typical of the Val Camonica is the breast of mutton sausage, produced from June to September during the period when mutton meat is most tasty. It is produced by mixing mince meat with a lean broth obtained from the animals bones, which is then placed in cows intestines garlic, salt and spices. It is then eaten boiled and browned with butter and is excellent with polenta.
Still from the Val Camonica, Strinù is an excellent cured meat, which is traditionally sliced and cooked on embers or on the hotplate. It is also excellent smoked, with potatoes and vegetables or, even better, boiled. All are worthy of impasto, a mixture of oil, wine, peppers, cinnamon, nutmeg, and cloves.
Strong flavours for strong emotions, such as pigeon stuffed alla bresciana, once the typical dishes of the Lombardy bourgeoisie. The slightly bitter stuffing is due to the presence of the almond. The result is a complex and complicated dish to be accompanied by special wines such as the Valcalepio rosso.