Il Teatro Grande
Il Teatro Grande, the Big Theatre, is situated in Corso Zanardelli, which can be regarded as the centre of the town. The theatre was founded in 1709 and rebuilt in 1863, howevr, its facade dates from 1782.
The whole Corso Zanardelli is arcaded and it continue to adjoining Corso Palestro and Via delle X Giornate.
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Museo di Santa Giulia
In Via dei Musei is the monastery of Santa Giulia, a huge group of buildings with three Renaissance cloisters and several churches. Formerly called San Salvatore, the monastery was founded by the Lombard king Desiderius in 753 on the site of a Roman edifice.
Part of the complex houses today the Museo della Citta (the City Museum) with displays covering all periods of the city's history.
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Eating and Drinking II
Still talking cheese, this time from the area dominated by the Adamello massif: the Casolèt. It is derived from the transformation of butter and fresh milk; the result is a raw paste, from the curious parallelepiped shape with a triangular base. It is a cheese to be eaten at the table, being delicate and low in fat. Typical of the Brescia mountains and Begrime, is the Formable, which are small cheeses of around two kilos, in a cylindrical shape, white and soft with a sweet, delicate and, most importantly, unique flavor which bring to mind the taste of alpine herbs.
Other typical flavours today come from artichokes, Mediterranean fruit, once very common here, now abandoned. We can also find delicious truffles in the hilly areas, especially white ones, which can be tried in the autumn-winter period.
The tradition surrounding the areas oils has its roots in medieval times, a period in which the abbeys and powerful families were disputing the land and the olive groves, because oil was a valuable commodity, with curative properties and a religious function. Even today, the mild climate, which is ideal, and the extensive cultivation of olives along the shores of Lake Garda, and Iseo, make olive oil one of Lombardys most typical products. The extra virgin olive oil, produced on Lake Garda, has an exceptional and really unique taste and aroma, which has been recognised by the European Union.
From the areas near to the city and then in the rest of the province, there is vineyard after vineyard. In Brescia, next to the castle walls, there is the biggest productive vineyard in Europe. But every flat area, every hill facing the right direction, with the right slope, and favourable climate is cultivated with vines. An enormous quantity of wine is produced, much of it is top quality. You will be sure to find a bottle to suit, among the white, red and rose wines to accompany the maricond, a traditional soup with flour and breadcrumbs or the brofadei, cubes of wheat and maize flour.
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.
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