THERE’S BERGAMO, TOO!
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A CITY OF TREASURES “I am convinced that restaurant food in Bergamo has improved in recent years. It’s really hard to find a bad meal. That’s an interesting and important factor, I believe, for a city that is discovering its calling as a tourism destination. Bergamasca cucina has never been known for its complexity. Traditionally it was based on simple, substantial ingredients, mostly corn and polenta, or on casoncelli, our typical filled pasta, and the cheeses from the local valleys. Over the years we’ve seen growth, not only in terms of quantity, but also in the quality of hospitality opportunities. Zero-kilometer, experimentation, but also the re-reading of traditional recipes and borrowings from elsewhere have made the city more attractive from the culinary point of view. We have also learned to spotlight what we have. We are the richest territory for DOP cheeses in Italy. About a dozen of our restaurants have won Michelin stars or Gambero forks. I advise those who come to Bergamo for the first time to stay a while. It takes time to know the Bergamaschi, and that’s true for Bergamo itself, too. Our city is not only the narrow streets of Bergamo Alta, but it also has marvelous hills, historic neighborhoods, and a fascinating early 20th-century center of town. It is rich in culture, history, and things to do. – Giorgio Gori (MAYOR OF BERGAMO )
GAMBERO ROSSO
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1. Entrance to Hostaria del Relais San Lorenzo 2. Antonio Cuomo, chef at the Hostaria 3. Cod e Melgot, a dish at Da Vittorio restaurant
NOVEMBER 2017
4. Veal sweetbreads, sage and eggplant at Casual (photo Paolo Picciotto) 5. Marinated anchovies, emulsion of bitter almonds, caramelized onions, chopped red shrimp at Casual (photo Paolo Picciotto)