What to Eat and Drink in Brescia

Among the typical dishes of Brescian cuisine are the famous casonsèi, large ravioli made by hand and stuffed with ricotta, eggs, aged cheese, and meat, and served with melted butter and sage. In the mountainous regions, standout dishes include polenta taragna—polenta mixed with various cheeses—ministre with wild herbs, a rice and chicken soup called minestra sporca, and trippa alla camuna served with beans and bitter root vegetables. Meanwhile, the lake region is known for its fish dishes prepared in every possible way. Other typical dishes include Brescian-style snails, sautéed in a pan with grated Parmesan and spinach, and Camuna-style frogs, prepared and seasoned with butter and milk. Also typical of Valcamonica are the mutton sausage—made from minced lean meat mixed with defatted broth obtained from sheep bones—and the “strinù,” a traditional sausage cooked over charcoal or on a griddle. Among the cheeses, the flavorful Bagoss stands out, along with Stilter from the pre-Alpine regions and Lake Iseo, Adamello’s casolet, and formagelle. As for desserts, the main one is the Bossolà from Brescia, a traditional Christmas dessert made of leavened dough in a rounded, circular shape with a hollow center. The wines are excellent. Among those with a Controlled Designation of Origin (DOC) are: Botticino, Lugana, Garda Classico and Garda Bresciano, Capriano del Colle, Cellatica, and San Martino della Battaglia. Among sparkling wines, Franciacorta reigns supreme as the DOCG sparkling wine par excellence.