Local products - province of Brescia

8/2/2019 Local products - province of Brescia

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LOCALPRODUCTSBRESCIA AND PROVINCE


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12 1LOCAL PRODUCTS - BRESCIA AND PROVINCE LOCAL PRODUCTS - BRESCIA AND PROVINCE

GLAMOROUS. TRADITIONAL. UNIQUE. INNOVATIVE. LOCAL. VARIED.WHAT IS THE BEST ADJECTIVE TO DESCRIBE BRESCIAS LOCAL PRODUCTS?PERHAPS THERE IS NO CORRECT WORD, OR PERHAPS EVERY WORD COULD BE USED TO REPRESENTTHIS LAND WITH A THOUSAND DIFFERENT GEOGRAPHICAL FACETS (LAKES, MOUNTAINS, HILLS,PLAINS) WHICH ARE ALSO REFLECTED IN LOCAL PRODUCTS AND CUISINE.IT COMES AS NO SURPRISE THAT THE RESTAURANTS OF BRESCIA ARE ALWAYS HIGHLY PRAISED INGASTRONOMY GUIDES AND MAGAZINES.

ITS EASY TO EXPLAIN: THE RAW MATERIALS ARE CAREFUL LY CHOSEN AND THE DISHES PRODUCEDARE ALWAYS UNIQUE AND NEVER BORING. BRESCIAN CUISINE OFFERS AN INFINITE VARIETY OFCHEESES, EXTRA VIRGIN OLIVE OIL, JAMS, MEAT AND FISH, EACH OF WHICH IS ASSOCIATE WITH ASPECIFIC LOCAL AREA. FISH COMES FROM LAKES GARDA, ISEO AND IDRO; MEAT IS REARED ON THEPLAINS; GAME AND CHEESES ARE TYPICAL OF THE MOUNTAIN ZONES.THE WINES DESERVE THEIR OWN SPECIAL CHAPTER. BRESCIA PRODUCES EXCEPTIONA L WINES

SUCH AS FRANCIACORTA, (ONE OF ITALYS MOST IMPORTANT SPARKLING WINES), GARDACLASSICO AND SO MANY OTHERS OF RECOGNISED HIGH QUALITY.THESE ARE ENOUGH REASONS TO ENJOY A TASTY STAY IN BRESCIA.

SOME ADVICE FOR EXPLORING THIS BEAUTIFUL REGION?ENJOY MAKING NEW DISCOVERIES; TRAVEL BETWEEN HILLS AND VINEYARDS, MAYBE EVENIN A CLASSIC CAR TO RELIVE THE SENSATIONS OF THE MILLE MIGLIA RACE; VISIT WINERIES TOTASTE THE MOST INTERESTING WINES, FOLLOWING FRIENDLY AND EXPERT SUGGESTIONS FROMTHE PRODUCER; LOOK OUT FOR LOCAL PRODUCTS IN MOUNTAIN FARMS (MALGHE) AND LITTLEVILLAGES; ENJOY INDIVIDUAL ATTENTION IN A GENUINE AND TRADITIONAL TRATTORIA OR TREATYOURSELF TO FINE DINING IN ONE OF THE MANY PRESTIGIOUS RESTAURANTS WHICH HAVE MADEBRESCIAN CUISINE FAMOUS THROUGHOUT ITALY.

SIMPLE GESTURES AND ANCIENT RITUALS WHICH ARE PART OF THE PLEASURE OF A HOLIDAY IN BRESCIA.

Table of ContentsWine rom page 2 to page 9Cheese rom page 10 to page 15Oil rom page 16 to page 17Fish rom page 18 to page 20Trufes page 21Meat page 22Chestnut page 24Monococcoour page 25Principal events page 26


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It takes longer to produce vintageFranciacorta.Franciacorta: at least 18 months;Franciacorta Satn and Ros non vintage: atleast 24 months;Franciacorta, Satn and Ros vintage: at least30 months.Even more patience is required to enjoy aFranciacorta Reserve, which is only ready orsale ater 60 months o rest in contact with yeast.A long time, but worth the wait.

From harvest to your tableThe harvest is wholly manual. Bunches ograpes are transported to the winery, where each

variety is vinied separately. Ater squeezingthe grapes, the cuve is produced in springtime, mixing the basic Franciacorta wines, evenrom dierent years, in order to determine theeatures that each producer will give to theirownFranciacorta.Slow, natural ermentation in the bottle beginsin the winery and, during these months, the winetakes on its own aromatic complexity.Finally, the bottles are closed with the classicmushroom-shaped cork and the mark o theFranciacorta Consortium is applied.Franciacorta is the worlds strictest methodo producing wine through the process oermentation in the bottle.

A winery visit can orm part o a relaxingvacation, a parenthesis ar rom the stress odaily lie, together with a visit to the calm shoreso Lake Iseo. Ride a bicycle and take in theatmosphere o Franciacorta as you pedal throughthe countryside, taking time to visit a monasteryor a castle, a winery or an olive oil producer,

taking a break in a trattoria to taste some othe typical local dishes o the Brescian culinarytradition. Then enjoy a soothing stay in one o thelocal hotels, oering spas and restaurants whichare renowned or the art o gastronomy.

www.stradadelranciacorta.it

Franciacorta DOCG is produced withChardonnay and/or Pinot nero grapes;Pinot bianco can also be used up to 50%.

FranciacortaFROM TERROIRTO THE WORLDThe city of Brescia is tied to the shore ofLake Iseo by a small strip of land.Approximately twenty kilometres opure glamour: this is Franciacorta.

Franciacorta DOCG is produced in thisarea o gentle hills, punctuated bypatrician villas and traditional armhouses which are home to the mostimportant wineries.Franciacorta is one o the worldsgreatest sparkling wines.

It is a white wine produced exclusivelyusing ermentation in the bottlewhich, in 1995, was granted the statuso Denomination o Controlled andGuaranteed Origin (the rst DOCG in Italy).

The term Franciacorta denes thelocation, the production method andthe product.

In all o Europe, Franciacorta sharesthis privilege with only 10 otherdenominations and o these only threeare produced with ermentation in

the bottle: Cava, Champagne and, ocourse, Franciacorta.

The historical wineries have becomemodern temple o oenologicaltechnology, producing the various typeso Franciacorta (Vintage, Ros, Satn,Reserve), as well as the still wines,Curteranca doc white and red andSebino Igt.


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The ollowing wines belong to the amily o theValtnesi and Garda Classico denomination o origin:Chiaretto, Garda Classico Rosso e Rosso Superiore,Groppello Riserva, Garda Classico Bianco.

Thousands o years o history o the lake andits winesThe terroir producing the Garda Classico docwines is located on the Brescian coast o LakeGarda, rom Desenzano to Limone. The heart oproduction is in Valtenesi, a hilly area rom theoutskirts o Desenzano to San Felice del Benacowith an historical vocation or wine production.The microclimate here is regulated by the waterso the lake and is well ventilated and particularly

mild, ideal conditions or the growth o grapes,as well as olives as citrus ruits. Wine tourismitineraries: visits to wineries, art exhibits andhappy hours; dinners in agriturismo arms;shopping or wine, olive pat, olive oil, cured meatsand cheeses; travel by car or on horseback alongthe itineraries proposed by the Wine Route (Stradadel Vino) and Garda Flavours (Sapori del Garda).

www.stradadeivini.it

Valtenesi:THE NEW EVOLUTIONOF GARDA CLASSICOClassic!So much meaning in a single word. Inthe world o wine, it can only be used todescribe the areas o production with thelongest history o grape cultivation whoseproducers are aware that only wine o highquality can be produced in their wineries.

Groppello is certainly the most amouso the Garda wines. It is obtainedrom the grape o the same name, atruly rare variety which is cultivatedon the Valtenesi hills. It is a delicateand slightly ruity red, which goes wellwith main dishes, meat and delicatecheeses such as those produced in thesame area.

Chiaretto della Valtenesi is a totallydierent matter.It is not a common ros, but ratheris produced rom the rst grapes othe Garda Classico red harvest which,traditionally, are given over to thisproduction.

Chiarettois known as the wine o onenightas the vinication o the our grapevarieties used (Groppello, Marzemino,Sangiovese and Barbera) occurs throughcontact between the must and the grapeskins during only one night and in theseew hours it is possible to dene itseatures, colours, perumes, structure.There are ew productive processes inwhich human sensitivity is so vital in orderto extract the colours and ragrance andapply the technologies and the ancient arto winemaking.

Through these wines, visitors to thewineryandtouristswilldiscoveraneambassador for Lake Garda.


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Lugana:FROM ROME TO SIRMIONEThe Lugana production area includes themunicipalities o Sirmione, Desenzano delGarda, Pozzolengo, Lonato and Peschiera delGarda.The wines colour is yellow like straw, withslight golden notes. It s reshness and strongpersonality make it ideal as an accompanimentto pre-dinner snacks and with the local lake sh,but it is also perect with crustaceans, sh ingeneral and sot cheeses.

www.consorziolugana.it

Brescian wine denominations

DOCGFranciacorta

DOCBotticinoCapriano del ColleCellaticaCurterancaGarda ClassicoRiviera del Garda BrescianoLuganaSan Martino della BattagliaValtnesiIGTValcamonicaSebinoRonchi di BresciaMontenetto di BresciaBenaco Bresciano

www.entevinibresciani.it

From the tip o the Sirmione peninsula,among the ruins o the Grotte di Catulloand the church San Pietro in Mavino,we nd Lugana, the happy meetingpoint between technology and culture.In the wine cellars, it is possible toenjoy tastings, purchase wines andreceive guidance and suggestions byyoung and expert wine producers.

Understanding Lugana means learningabout the history o the terroir, tastingLombardys rst DOC (Denomination oControlled Origin) wine, one o the veryrst in Italy. With every sip, Luganatells the tale o its identity, derivingrom a single grape variety which givesthe typical avour and the true richnessrom which the various types o Luganaare derived.

A local variety, Trebbiano di Lugana,provides the base note or this wine,chosen over the centuries by localproducers.


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brescian hills:BOTTICINO AND CAPRIANOThe Colli dei Longobardi Wine Routeis a wine and gastronomy itinerarywhich starts rom the city o Bresciaand ends its way to Botticinoand Capriano del Colle.

The worlds largest urban vineyard islocated in the centre of Brescia, at thebase of the Castle overlooking the city.From these ancient vines growing injust 4 hectares o land, two IGT Ronchidi Brescia wines are produced: PusterlaWhite and Pusterla Red.Tourists visiting this beautiul andancient art city can also taste the whitewine, which is ideal as an aperiti andwith sh dishes or the red wine, idealwith typical Brescian cured meatsand cheeses and grilled meat. Justoutside Brescia, towards Lake Garda,we nd the town o Botticino, whichhas produced the marble used or theconstruction o the White House inWashington and the Altare della Patriain Rome. The countryside is marked bythe quarries and along the hills there isan original Marble Route, which guides

the tourist to discover the ancienttradition o the quarries.The vineyards along the sunny slopesgive character to the countryside andsaeguard the excellent heritage otradition and culture associated withBotticino wine, a ull bodies red winewith a strong structure. The warmclimate and avourable exposure tothe sun make the area ideal o a highlystructured red, ideal or average ageingand best served with avourul dishessuch as game and roasts.

Monte Nero is a plateau made romclay and chalky terrain, to the southo Brescia, in the towns o Caprianodel Colle, Poncarale and Flero. Dueto the particular soil and the excellentexposition to the sun, the wines romthis area are extremely pleasant and gowell with everything, such as Caprianodel Colle White and Superior White,Red and the Red Reserve and the RedMarzemino (a local variety), ideal servedwith roasts, avourul red meat and thetypical Brescian spit roast.

The Castle varietiesThe grapes grown in the Brescia vineyard arevarieties which have now almost disappeared, butonce they were quite widespread in the local area.The grapes are Invernenga, Maiolina, Corva,Uccellina, Brugnera and la Schiava.To give an idea o the historical value o thisproduction, some o the bottles o Pusterla wineare sold in the Brescia museum with the SantaGiulia label.

Botticino is obtained rom a delicate mixture oBarbera, Marzemino, Sangiovese and SchiavaGentile. Each o these varieties contributeswith its specic properties: Barbera is idealor aging; Marzemino gives colour and body;Sangiovese aromatic elegance and sot tasteand Schiava adds reshness.The best Botticino can become a Reservei it is aged, even in wooden barriques,or at least two years.

The Colli dei Longobardi Wine Route takes itsname rom the act that the development o winegrowing on the hills around Brescia dates back tothe Lombard era in the Middle Ages. One o the mostimportant architectural monuments rom this periodis the Santa Giulia monastery, which has just beendeclared a Unesco World Heritage Site.The Wine Route promotes the local area and itsnatural, historical and cultural attractions, as wellas the local ood production activities and locally

produced hand crated products.www.stradadelvinocollideilongobardi.it

The Colli dei Longobardi Wine Route symbol isa rooster wind segnavento. The sculpture wascommissioned by Bishop Ramperto rom a local artistto be installed on the bell tower o the church o SanFaustino in Brescia. It dates to the years 820 830and is kept in the Lombard section o the Santa Giuliamuseum.


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When?Grana Padano is the basic ingredient ora variety o classic recipes o the Italianculinary tradition. Pasta, risotto, heaty soups,appetisers : Grana Padano is the ideal nishingtouch or various dishes, adding somethingspecial or making a recipe stand out.

www.granapadano.it

GRANA PADANOFrom the smallest ood market to thelargest supermarket, it is easy to ndGrana Padano, o various types andqualities (Grana Padano DOP Reservehas been aged more than 20 months).Given its excellent organolepticqualities, Grana Padano is used in awide variety o dishes, both gratedand sliced, due to its avour which isalways rich and ull, never aggressive.

The choice of gourmets

Grana Padano is a hard chees,cured and slowly matured, therebymaintaining the nutritional principleso milk and taking on a distinct avour,sweet and savoury at the same time.This special cheese was invented overone thousand years ago by Benedictinemonks. As they reclaimed the swampso northern Italy, they encouraged

raising o cattle and soon there wasmuch more milk produced than couldbe consumed by the population. Themonks decided to create a specialcheese method in order to conservethe excess milk produced. GranaPadano has become one o the mostprestigious Italian cheeses and hasgraced the tables o royalty andaristocrats.

It is produced throughout the PoValley and there are numerous cheeseproduction centres in and aroundBrescia which (using a method ofrigorous timing, controls and highquality ingredients) transform the milkinto a prestigious ingredient.

Identiy cardGrana Padano is a hard cheese, make rom rawcowsmilk taken rom two daily milkings, thenlet to repose beore partial creaming.It is produced throughout the year.

The basic ingredients are milk, salt and rennet.

The nal product is cylindrical, with a diameterrom 35 to 45 cm and a height rom 18 to 25 cm;weighing rom 24 to 40 kg. The colour o the crustis dark or golden natural yellow, whereas thecheese interior is whitish or the colour o straw.Its typical scent is ragrant and delicate.It is produced throughout the Po Valley river in

Northern Italy.


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Bagoss has a decisive, aromatic but notspicy avour, which is appreciated by themost discerning palates. Its colour is intenseyellow, because o the use o saron in itsproduction.The cheese is cylindrical with a diameter oapproximately 40 cm and a weight o 16 kg; itis matured or 12 to 24 months.Bagoss is an excellent table cheese, servedsliced, grated or roasted on the grill.

BAGOSSThe production o Bagoss is closelyassociated with the pastures o theSabbia Valley and the town oBagolino.

In winter, the raw milk rom BrunaAlpina cows is prepared in the cheeseproduction sites at the bottom o thevalley or in the local cheese makingconsortium. However, in summer time,seasonal migration takes the herd tohigher pastures, where the grass isresher, and the milk is transormed intocheese in malghe arms, accordingto traditional methods using ancientinstruments made rom wood andcopper.

The link between the product and theterroir is absolute: Bagoss is typicalof Bagolino and only produced in thesevalleys.

The best times o the year or a historicaland gastronomic visit to Bagolino aresummer (or those who like mountainbiking, hiking, canyoning and rockclimbing) and February, or the historicalcarnival which dates back to the sixteenthcentury.

IN BRESCIAN DIALECT, THE TERM BAGOSS MEANS FROM BAGOLINO, A SMALL TOWNCLOSE TO LAKE IDRO AND THE SAME NAME BAGOSS, IS USED FOR ONE OF THE MOST TYPICALTRADITIONAL LOCAL CHEESES.


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cheeses:LAKE, PLAINS ANDMOUNTAINSvalley o the same name, at short distancerom the city o Brescia, and has a delicatetaste (which becomes more bitter andspicy when it is aged), making it the idealaccompaniment to various local dishes,such as casoncelli (ravioli stued with meat).

The ertile Brescian plains (Italys numberone location or agricultural production)produce DOP (denomination o protectedorigin) cheeses such as Quartirololombardo, Robiola, Stracchino, Provolaand a thousand others.

The vast variety o Brescia and its provinceare an incentive to gastronomic tourism,oering an experience o history, localculture and absolute pleasure.These are all undamental motivations orchoosing Brescia as the site or your nextvacation.

Mouldy, mature, resh, hard or sot, romgoats milk or cows milk, to be enjoyedon their own or grated: every area o theprovince o Brescia boasts its own cheesemaking tradition and it is a dicult taskto name every one o these dierentcheeses.The Upper Garda area is home toFormagella di Tremosine, a sot cheesewith a ragrant and delicate taste, typicalo mountain pastures.It is produced in the heart o the UpperGarda Park, the huge green spacewhich extends rom Sal to Limone andValvestino.

The Park is a place o true beauty.Leaving behind the busy beaches withtheir cosmopolitan tourists, in just aew minutes it is possible to enter anatmosphere where nature reigns, ar rom

the bright lights o the cities.You can ski in the nearby Camonica Valley.In the Stelvio and Adamello nationalparks, you can see wild animals, go orwalks, practice every kind o sport, relaxor go looking or gastronomic curiosities.Shepherds take their animals to thehighest pastures, so that they can eat localherbs and produce the best quality milk.Many cheeses are produced in this area,including Fatul (produced rom BiondadellAdamello goats milk), Casolet, withits typical triangular shape, and RosaCamuna, a cheese shaped like rosepetals, reminiscent o the rock carvings innearbyCapodiPonte(therstlocationin Italy to be declared a Unesco WorldHeritage site).

Nostrano Valle Trompia oers anotherpleasant surprise. It is produced in the


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Where?Two DOP olive oils are produced in theprovince o Brescia: Garda Bresciano andLombard lakes - Sebino.

The ormer comes rom the coastal areas oLake Garda which include the Valtenesi hillsand the area rom Desenzano to Limone,whereas the second is produced in all the towns

overlooking Lake Iseo rom Iseo to Marone.

EXTRA VIRGIN olive oilOil yes, but only extra virgin olive oil.

Pour a ew drops o oil on bread or onboiled potatoes; try it on its own sippingrom a teaspoon, without anything else.You will enjoy a new sensation, a velvetyperume, a avour both intense anddecisive, at times bitter and spicy, typicalo reshly produced olive oil.

One o the most typical Italian agriculturalproducts is produced around LakesGarda and Iseo: extra virgin olive oil. Itis light, easily digestible, tasty, delicatelyscented, with a very low level o acidity(the distinguishing eature o the most

prestigious olive oils) with a greenish-goldcolour, making it a unique product withan innite variety o nutritional virtues,modern and ancient at the same time.

Lake Garda is home to the mostnortherly production o citrus ruit inItaly and olives have been cultivated inthis area since antiquity.

We cant speak about tourism to LakesGarda and Iseo without mentioning extravirgin olive oil, the basic product o thelocal gastronomic tradition, used withmeat, sh and vegetables, to enhancetheir reshness and avour.

What?Lombard Lakes Sebino DOP extra virgin oliveoil is made rom Leccino, Frantoio, Casaliva,Pendolino and Sbresa olives. Garda DOP ismade rom Casaliva, Frantoio and Leccinoolives with typical Mediterranean avour andragrance. In order to protect the consumer,two voluntary Consortiums make regular productcontrols, in order to ensure absolute quality.


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sh onTHE MENUThe great culinary tradition o the lakescontinues in Montisola where traditionaltrattorie (some o which are stillmanaged directly by shermen) oeroriginal local recipes which simply have tobe tasted.

Lake Idro is another intriguing site bothor sports enthusiasts and gourmands.The constant winds attract wind surng,sailing and kite surng enthusiastsand the absence o large motorboatsmakes it an ideal location or relaxingand shing. It only costs a ew euros topurchase a tourist shing licence (validor 2 months). Visit one o the manyrestaurants to enjoy grilled or marinatedsh or alla pescatora sauce.

Once upon a time, there was a little portThen, over time, the modest trattoriewith vaulted ceilings and stone wallsbecame gourmet temples or the mostsophisticated palates. The prestigiousvillas overlooking Lake Garda havehosted illustrious guests such as WinstonChurchill, who visited or painting holidays,and D. H. Lawrence, who described thecharming atmosphere. These hotelsare now internationally amous. Themost amous restaurants are located inluxurious art nouveau residences wherehistory, cuisine and Italian style cometogether in an ideal synthesis.

Fishing is a wonderul sport and orthose who are passionate about shing,we have a wide variety o lakes, riversand mountain streams. When this iscombined with the gastronomic pleasure,your enjoyment is guaranteed.

For many years, lake sh was the basicoodstu or people living along the lakeshores, and shing was the basis or theireconomy. However, today lake sh hasbecome important to the local culinarytradition, through the variety o recipesperected by outstanding ches.

Tench from Lake Iseo is the principalingredient o a recipe whose origins dateback to the nineteenth century: ovenbaked tench. The sh is stued witha mixture o cheese, bread and spices,then cooked with slatherings o butter ina terracotta dish and served with polenta.This dish has brought ame to the town oClusane dIseo, where it is oered at everyrestaurant. Visit or the oven baked tenchestival, a week-long event held every yearin mid-July.

So many shThere are 23 species o sh ound in Lake Iseo,including char, chub, minnow, bleak, eel, pike,whitesh, trout, perch and tench.

Lake Garda is home to pike, sardines, bleak, eel,burbot, carp, the rare and prestigious carpione(a sh only ound in Lake Garda, which lives inthe deepest waters o the lake), whitesh (verywidespread and usually prepared grilled, servedwith just a glug o olive oil), royal perch and threespecies o trout (lake trout, iridea and ario),beloeved by shermen and gourmets.Perch, pike, chub, eel, bleak and, naturally,trout can be ound swimming in Lake Idro,an alpine lake located on the border betweenLombardy and Trentino, hal way betweenLakes Garda and Iseo.

Each o these sh is cooked in a dierent way inorder to respect its individual eatures, accordingto local tradition in various areas o the lakes.


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pure gold:CAVIAR TRUFFLESTrufe gathering has very ancientorigins. People o every age andsocial status enjoy this activity andthey are still hunting today. Familieswho gathered trufes were knownthroughout the Brescian valleys rom theearly teenth century. By the end o thenineteenth century, there was constantactivity o trufe gatherers and dogs onthe western shores o Lake Garda and inthe Brescia hills. The trufes gatheredwere divided into summer and wintervarieties. We now know that the mostcommonly gathered winter variety wasthe Tuber melanosporum , a prestigiousblack trufe.

Nature allows this rare speciesto grow in very ew sites across theglobe, so it is a privilege that theydevelop and mature on the sunny hillso Lake Garda.

In the past, this tuber grew abundantlyin nature; today deorestation and manyother actors have caused many naturalgrowth seasons to regress.

In any event, through the Associationo Brescian Trufes Gatherers, aselection o the most prestigioustrufes has been reinstatement inthe countryside and they are nowreproducing due to specialisedcultivation techniques, whichhave made it possible to increaseproduction to levels that are more thansatisactory.

The ame o trufes as a cookingingredient derives rom their ragranceand their organoleptic properties, andtoday they are considered to be oneo the most exquisite gastronomicdelicacies. Whether black or white,trufes are always in demand to enrichand exalt the pleasures o the palate.

For the greatest enjoyment, trufesshould be used with dishes whichintensiy their quality and should not beserved with ood that has a strong orpronounced avour.

www.asstartufaibresciani.it

You might be surprised to learn thatCalvisius caviar is produced in Brescia.This is the story o the white sturgeon,a marvellous creature which can liveup to 100 years and weigh up to 400kg, growing as much as 6 metres inlength. White sturgeon is a sh withextraordinary health eatures in linewith modern requirements; its esh isparticularly sot, with 18% protein andonly 3% at.

The prestige o caviar is due above all toits ability to oer rare and precious pearls,which are a git or extremely renedpalates. The type o sturgeon harvestedin Calvisano produces particularly large

eggs, up to 3 mm in diameter, second insize only to Russian Beluga caviar.

The result is a caviar o the highestquality, delicate dark grey pearls with asubstantial size, produced according tothe Malossol style (which is to say, withlittle salt) allowing them to maintaintheir extraordinary natural ragrance.Their principal eature is the delicateruity avour best tasted with a mothero pearl spoon so as not to alter in anyway the avour which is slightly nuttywith a delicate aroma, ideal with aFranciacorta ros.

www.calvisius.com

The price is also competitive: Calvisius costsless than Beluga. When Czar Peter the Greattook the prestigious caviar as a git to LouisXV, he spat it out on the oor o Versailles,demonstrating his distaste or what is today asynonym or luxury.

It is said that a Roman nobleman with a ne

palate, known as Calvisius, once lived in theBrescian plains, in the town known today asCalvisano. He was passionate about ne diningand built a luxurious home where he beganharvesting sturgeon in order to have reshcaviar. He gave his name to the town whichinherited his culinary traditions, Calvisano.


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Pay careul attention whenever you seethe words municipal denominationproduct (prodotto a DenominazioneComunale - DeCo). This brand is usedby several municipalities in Italy toindicate the most typical and highestquality local products.DeCo is a brand issued by themunicipality which indicates a productwhose derivation and production arepart o local history.DeCo is used as an instrumentor marketing local regions inorder to increase tourism andinvolve harvesters, producers andrestaurateurs, all o whom have a

undamental role to play in maintainingand giving value to a heritage o cultureand know-how which makes Italy oneo the worlds top wine and gastronomytourism destinations.

Are there any Brescian DeCo products?DeCo cured meats rom Pozzolengo(Lake Garda), Montisola (lake dIseo)and Quinzano dOglio (Brescian plains),casoncello rom Barbariga (Brescianplains).

MEAT and CURED MEATS

Manzo allolio in RovatoFor centuries, Rovato has been amous or its meatmarket and today it serves a wonderul speciality bee in olive oil, the most tender meat you couldimagine. Just one piece o advice: use the priestshat! (The capello di prete is a triangular cut o beerom the outer part o the shoulder.)Whats the best recipe or Manzo allolio?Motorway A4 Milan Venice, exit Rovato!

Brescian spit roast (spiedo)Spit roast is a typical Brescian dish, an artorm, bringing people together.

Every area o the province o Brescia has its localvariety: an ideal spit roast meal begins with abowl o liver soup, a light broth. The spit roastis prepared with chicken, rabbit, spare ribs,pork shoulder butt and potatoes... The meat isimpaled onto steel rods with a sage lea betweeneach piece o meat to enhance avour.Thus prepared, the spit roast is inserted in arotisserie in a sealed space known as tamburo,which contains burning coals to cook the meatover ve to six hours.During cooking, the spit roast is bastedcopiously with locally produced butter and saltedaccording to taste


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CHESTNUTSMONOCOCCOFLOUR romthe Brescianplains

Chestnuts rom the Camonica Valleyrepresent a rich and important resourcein this area since the 1950s, when theirproduction and consumption began to bewidespread.One oten nds sweet chestnuts lyingopen, drying in the warmth o grates overan open re or on a thin net awaitingpeeling and mixing. This dried ruit isknown as biline.

They can be boiled and prepared or tastysoups, with a cream base or they can beenjoyed resh, boiled with a laurel lea,o course. Sometimes they are alsoground with water mills, used to obtainthe traditional our used in the CamonicaValley to make cakes and biscuits.As well as their use or sweets andpuddings, Camonica Valley chestnuts canalso be enjoyed on their own at the endo the meal; they go well with chestnutliqueur or grappa.

Several local products are made withchestnuts: Biscuits Pasta and four Dried chestnuts Honey and chestnut cream Liqueur and grappa Christmas products Cosmetic creams

www.consorziocastagna.it

Its called monococco.This cereal is not well known, but it hasancient origins: approximately 23,000years ago, together with spelt and barley,it was the basis or the diet o the localagrarian population.Monococco is a genetically simpliedversion o grain, but much richer rom anutritional point o view: it is exceptionallyhigh in proteins, vitamins and carotenoids,with a high content o zinc and iron and avery low level o gluten (only 3%), makingit ideal also or those with special dietaryrequirements.

Why is everyone talking aboutit once again?Because, ater years o neglect,monococco cultivation has beenre-discovered by several Brescianagricultural rms which are specialised inthe production o ancient cereals.There are more and more opportunities totry it and it is possible to create amusingthemed dinner parties i you want to trycharming new recipes.

What can we suggest?Monococco pyramid o julienne vegetableswith a potato saron mouse, salmon tartaron a monococco biscuit with cuttleshink in courgette coulis, lamb chops withmonococco crust and ratatouille, biscuits oevery shape and size

Brescian sweets are especially rich due to the highquality o our locally sourced basic ingredients, theirmeticulous preparation and their association withlocal history and events, not to mention the localingenuity which oten compensates the paucity oingredients.

The most typical sweets? Spongada , bossol,persicata, Brescian biscuits, giuggiole broth andscalit.

Products made rom monococco:

beer biscuits shortbread breadsticks breadwww.pianurabresciana.com


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PrincipalGOURMET events

APRILManzo allolio Festival - Rovato

MAY/JUNEOpen wineries throughout the provincewww.movimentoturismovino.it

JUNESan Paolo Spelt Festival

Brescia con Gusto - Bresciawww.bresciacongusto.net

Italia in rosa Moniga del Gardawww.italiainrosa.it

JULYWeek o oven baked tench - Clusane dIseowww.clusane.com

SEPTEMBERFranciacorta Festivalwww.estivalranciacorta.it

Casoncello estival in Barbarigawww.eradelcasoncello.it

OCTOBERLocal Gastronomy Week - Valle Camonica

Franciacorta in bianco - Franciacortawww.ranciacortainbianco.it

Chiodino (mushroom) Festival -Dello


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Verona

Bergamo Venezia

BresciaTorino

Modena

Milano

Bologna

MALPENSA

LINATE

Mantova

ORIO

MONTICHIARI

Cremona

Roma

Monacodi Baviera


Brescia is strategically located a short

distance from Milan and Venice and at

the intersection of the great European

corridors connecting France to

Austria (from west to east) and

Germany and Central Europe to Rome

(from north to south).

INFORMATIONBrescia is a halway point in a circuito cities o art such as Verona, Trento,Bergamo, Milan, Mantua and Cremona.Brescia and its lakes are, thereore,the perect jumping-o spot or visitingthese cities, shopping or going to concerts.

Its geographic location and scenery,along with its historic, artistic and culturaltreasures, ood and wine, and eventsand acilities, make the Province of Brescia aperfect tourist destination.

BY CAR:From Torino and Milan,highway A4, Brescia Centro exit.Alternate route: rom Torino,highway A21.From Venice or Verona,highway A4 in the direction oMilan, Brescia Centro exit.From Bologna, Florence or Rome,highway A1 to Modena, highwayA22 to Verona,highway A4 to Brescia Centro.From Genoa and Liguria,highway A7 to Tortona, highwayA21 to Brescia.www.autobrennero.itwww.autostrade.it

BY TRAIN:Brennero-Modena LineMilan-Venice Linewww.trenitalia.it

BY AIR:Verona VillarancaValerio Catullo Airport (50 km)www.aeroportoverona.itMontichiari (Province o Brescia)Gabriele DAnnunzio Airport (15 km)wwww.aeroportobrescia.itBergamo, Orio al Serio Airport (80 k m)www.sacbo.itMilan, Linate and Malpensa Airports (100 km)www.sea-aeroportimilano.itVenice, Marco Polo Airport (100 km)www.veniceairport.it

PHOTOGRAPHY CREDITS:page 2-3 Consorzio Franciacorta, Franciacorta Wine Routepage 6-7 Consorzio per la tutela del Lugana Docpage 11 Consorzio Grana Padanopage 13 Fonte Maniva Spa www.maniva.it


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Local products - province of Brescia

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