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Bergamo Local Customs

school trips - Bergamo
school trips
by irisbe
Learn the local customs of Bergamo. Tips and photos posted by real travelers and Bergamo locals.
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Public drink places? Porta de Pinta
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  • irisbe
  • Updated By irisbe on May 18, 2005
  • Bergamo Page by irisbe
  • water fountains - Bergamo
    water fountains
    by irisbe
    If you walk down the Via Porta Dipinta (on my last day I walked up this street with 15 kilo’s of luggage on my back!) you will pass this large arch fountain.
    It looks like there once was a door. In fact there was before it was frescoed during the Renaissance times. It used to be a “porta” through the medieval walls.
    The name Via Porta Dipinta derives from it.

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    Valcalepio wine and Moscato di Scanzo
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  • barrikello
  • By barrikello on October 1, 2004
  • Bergamo Page by barrikello
  • valcalepio wine - Bergamo
    valcalepio wine
    by barrikello
    That's the wonderful wine producted in the Bergamo province despite the area does not have a huge fame compared to others in Italy.
    This wine has three varieties: red, white and the uncomparable Moscato Passito di Scanzo. The latter is the symbol of the Bergamo enology - famous for its sweetness, tasting of pepper, cinnamon and rose - it finds its perfect match with sweets like almond biscuits. Only few thousands of bottle are produced every year and its price varies between 20 and more than 100 Euros.

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    Bergamo flour for the 'polenta' dish
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  • barrikello
  • By barrikello on October 8, 2004
  • Bergamo Page by barrikello
  • flour for polenta - Bergamo
    flour for polenta
    by barrikello
    You say 'Bergamo' and the Italians think of 'polenta', the grinded corn flour boiled in water and cooked for more than one hour in special copper pans.
    And, to get the real polenta alla bergamasca, you need the special flour obtained by grinding the local corn with special stone mills and at low temperatures. The flour can be white or yellow (most common): remember that the polenta made with yellow flour is suitable for meat and cheeses while the white one is perfect for matching the fish.

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    The heart and the soul
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  • croisbeauty
  • By croisbeauty on March 26, 2008
  • Bergamo Page by croisbeauty
  • Via Colleoni - Bergamo
    Via Colleoni
    by croisbeauty,
    3 more photos
    If Piazza Vecchia is the heart of Citta Alta than via Colleoni could be considered as its soul. It is where visitors spend most of their time, strolling up and down this street which reminds to an artery. There are numerous and very pitoresque window shops on both of its sides offering suveniers, cloths, works of art etc. In case you feel too tired to walk and need a rest, I suggest the gallery of cafe-pastry Donizetti.
    Unfortunatelly, via Colleoni isnt stricktly pedestrian area as it should be. Your strolling might be disturbed, from time to time, by the residents of Citta Alta or supplaying cars.

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    Arlecchino
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  • barrikello
  • By barrikello on February 1, 2005
  • Bergamo Page by barrikello
  • arlecchino - Bergamo
    arlecchino
    by barrikello
    Arlecchino is one of the most popular masks of the Comedy of Art. He was born in Bergamo (in the Brembo valley, at Oneta) and soon moved to Venice. He was poor and wore a dress made of colourful cloths stitched together. Arlecchino is naive and simpleton but cunning, embodying the countryside illiterate.

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    Salame della Bergamasca
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  • barrikello
  • By barrikello on October 8, 2004
  • Bergamo Page by barrikello
  • salame di Bergamo - Bergamo
    salame di Bergamo
    by barrikello
    Our salame ('salami' is just plural of salame in italian) has a special flavour and it's softer if compared to the other types around Italy. That's due to the fact that it's made of fresh pork meat. Its special flavour is given by the addition of black pepper, red wine, spices and fresh grinded garlic.

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    'Strachitund' cheese
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  • barrikello
  • By barrikello on October 7, 2004
  • Bergamo Page by barrikello
  • strachitund cheese - Bergamo
    strachitund cheese
    by barrikello
    This cheese is a local production from the Brembo Valley (the left of the two main valleys that converge in Bergamo). It's taken from the cow's milk. It's quite pricey because few farmers still know how to make it. That's due to the fact that the Strachitund is made of two different milks - the one taken and prepared in the evening and the morning one. This cheese is made of stripes pressed together.

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    Family visits to the Basilica
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  • irisbe
  • Updated By irisbe on June 12, 2005
  • Bergamo Page by irisbe
  • family visits to the church - Bergamo
    family visits to the church
    by irisbe
    As in many catholic countries it is not uncommon to take your kids to the church or in this case the Basilica for a visit.

    One of the most favourite things to do, as I can remember from my own childhood as well, is when you are allowed to burn a candle.

    No different with the kids on the picture who visited and were very eager to lit theirs and make a little prayer or wish.

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    Sweet 'Polenta e Osei'
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  • barrikello
  • By barrikello on August 10, 2005
  • Bergamo Page by barrikello
  • local cake - Bergamo
    local cake
    by barrikello
    It reminds its ancient relative: this dessert is the most common in town and it took after the local specialty, called 'Polenta e Osei'. The real one is a winter must: it's composed of a polenta base with wild birds on it.
    This dessert resembles the former in colour and shape; it's actually made of almond paste and chocolate birds on it. It's stuffed with sponge cake.

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    Bergamasco dialect
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  • barrikello
  • By barrikello on August 10, 2005
  • Bergamo Page by barrikello
  • Known in Italy (and I've notices also outside Italy) as the most difficult dialect to understand, the 'Bergamasco' is really impossible to get if you are not a local for generations. And I tell you that because I was born here but my parents are from outside Bergamo - though still in Lombardy - and I can't understand it thorougly. The Bergamasco is still spoken in some areas of the town (especially in the suburbs near the countryside) and in the valleys but, as the other dialects, it's getting more and more unused.
    It's a neolatin language, developed under the Longobard rule. Its being difficult for the non locals is given by the presence of nine vowels (italian has five) and some consonant matches (like s + ch) that are not used in italian.
    The Bergamasco had its fame peak when movie director Ermanno Olmi filmed 'L'albero degli Zoccoli' in 1978 in Bergamasco as to show the local real conditions of life in early 20th century.

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