The land and the flavours of EastLombardy

THE LAND AND THE FLAVOURS OF EASTLOMBARDY

A STEP FORWARD TOWARDS SUSTAINABILITY AND RESPONSIBLE TOURISM eastlombardy.it

EAST LOMBARDY

index

2 4 12 20 28 36 38 42 46 50 54 56 58 59 60 61 62

EAST LOMBARDY - Who we are

BERGAMO BRESCIA CREMONA MANTuA

East Lombardy - Food

Cheeses Wine Filled Pasta and Flours DESSERTS Cured meats Fish Beer and Spirits Oils and Vinegars Honey and Mostarda FRUITS OF THE EARTH Contacts and Useful Info

1

EAST LOMBARDY

EAST LOMBARDY

2

our proposal of good, healthy and sustainable food

Who we are East Lombardy identifies the food and wine excellences in the territories of Bergamo, Brescia, Cremona and Mantua.

In 2017, the 4 provinces won the European Region of Gastronomy award.

Over the years, a strong network of restaurants and producers has been formed, united by the same important values.

Our Manifesto East Lombardy is a place of awareness and responsibility that unites Bergamo, Brescia Cremona and Mantua and their territories in the selection of taste experiences through the identification of producers and restaurateurs who have made sustainability a lifestyle choice. East Lombardy is aimed at all those informed and attentive people who are constantly looking for the quality of the raw material while respecting the land, the living conditions and health of the animals. It is the know-how of producers and restaurateurs that allows us to interpret the values of East Lombardy in the creation of recipes capable of combining typicality and innovation that make Bergamo, Brescia, Cremona and Mantua a unique gastronomic region in the world. East Lombardy unites producers and restaurateurs who guarantee the culture of healthy, sustainable food that respects local biodiversity.

EAST LOMBARDY

EastLombardy in numbers There are numerous products from Bergamo, Brescia, Cremona and Mantua that have been awarded stamps of recognition of quality and typicality.

25

DOP and IGP products

25

DOC, DOCG and IGT products

101

ITALY

LEGEND DOP: IGP: DOC: DOCG: IGT: PAT:

Protected Designation of Origin Protected Geographical Indication Controlled Designation of Origin Controlled and Guaranteed Designation of Origin Typical Geographical Indication Traditional Italian Agri-food Products

LOMBARDY

PAT products

11

BERGAMO

Slow food presidia

3

BRESCIA

CREMONA MANTUA

The EastLombardy Network There are 250 restaurants in the EastLombardy network (of which 23 are Michelin starred) and 270 producers. The network is always open and the EastLombardy family is getting bigger and bigger; therefore, continue to follow us to stay updated on the places where you can taste the best local dishes, traditional recipes that have been revisited, experiences at our producers’ farms, initiatives, events… In short, your taste journey begins right here. eastlombardy.it

4

BERGAMO

BERGAMO

TYPICAL LOCAL PRODUCTS OF BERGAMO AND THE PROVINCE

Cheeses Bitto DOP Strachitunt DOP Taleggio DOP Formai de Mut DOP Gorgonzola DOP Grana padano DOP Quartirolo lombardo DOP Provolone Valpadana DOP Salva Cremasco DOP Branzi Bitto storico - Slow food Agrì di Valtorta – Slow food Stracchino all’Antica from the Orobic Valleys - Slow Food Orobic goat’s cheeses - Slow food

· · · · · · · · · · · · · ·

Desserts Stracciatella Icecream Polenta and osei Donizetti Cake

· · ·

Cured meats Bergamasco salami Cotechino from Bergamo Loanghina

· · ·

Flours Bramata flour for polenta

·

Wines Terre del Colleoni DOC Moscato di Scanzo DOCG ValCalepio DOC

· · ·

Products from the ground Gandino barbed corn Bergamo Endive

Filled pastas Casoncelli alla bergamasca Scarpinocc from Parre

TOP typical traditional dishes Casoncelli alla Bergamasca Braised meat with Valcalepio Bergamo-style rabbit Polenta

· ·

· ·

· · · ·

5

BERGAMO

Bergamo, the City of a Thousand Emotions

6

The beauty and charm of Bergamo captivate tourists and visitors alike. The capital is surrounded by greenery and lies within the Parco dei Colli, which offers exceptional hill views and terraces where unique products are grown, such as the famous endive from the hills. The city is spread over two levels: it starts from the Piacentinian Centre, a complex built in the early 1900s and still well preserved in the heart of Lower Bergamo.

On the Sentierone, the Donizetti Theatre, named after Bergamo’s famous composer, shows all its grandeur. After a pleasant walk, which also includes the shopping streets, heading to the Upper Town is a must, either with the historic funicular or walking along the Walls that surround the city, sixteenth century Venetian defence works, declared a World Heritage Site by Unesco.

In the historic village you can breathe an air of other times and along the so-called Corsarola, which crosses the Upper Town, you arrive directly in Piazza Vecchia, unique in Italy for its conformation and cultural richness. The Angelo Mai library, the Palazzo della Ragione,

BERGAMO

7

the Campanone, the Palazzo del Podestà, the Duomo, the Basilica of Santa Maria Maggiore, the Colleoni Chapel, the Baptistery and the Contarini Fountain all rise up within metres of each other. After a leisurely stroll through the charming cobbled streets, accompanied by a gourmet pitstop or a good coffee in one of the historic cafes, coming down from the Upper Town it is advisable to stop at two of the city’s other gems: the Accademia Carrara Art Gallery, where works by all the masters of the Renaissance are kept, and the former monastic complex of Astino, located in a valley rich in biodiversity, awarded the Landscape of Europe award in 2021.

THE PROVINCE OF BERGAMO

Bergamo Province, a land to discover and savour

8

Each town in the province of Bergamo has a specificity to tell, capable of captivating guests with leisure, wellness, unique experiences and typical local products.

From the valleys of DOP cheeses to the hills of local wines, from the succulent cured meats of the plains to the fragrant olive oil of the lakes, the Bergamo area is best discovered through the richness and traditions of its food and wine heritage, which is flanked by the enviable cultural and landscape beauties that characterise it.

THE PROVINCE OF BERGAMO

9

Bergamo’s valleys Dominated by the Orobie Alps, Bergamo’s Valleys are mountain territories that are still closely linked to traditions, rich in customs and stories dictated by the infinite knowledge of the people who live there. There are many itineraries to be covered on foot and by bicycle. Along these in the summer, it is easy to come across the mountain pastures where cheesemakers with their cows produce the 9 DOP cheeses for which Bergamo is famous throughout the world. In the winter season, the Valleys are an ideal destination to enjoy the magical atmosphere created by the snow. After a day of sport in the mountains, don’t miss a warm dish of Casoncelli alla Bergamasca to be enjoyed in one of the welcoming Orobic mountain refuges. As for the cultural destinations, they wind around Clusone in the Seriana Valley and San Pellegrino in the Brembana Valley, famous for its spas and mineral water.

THE PROVINCE OF BERGAMO

10 The lakes The great wealth of water that characterises the Bergamo area flows into lakes Iseo and Endine, both known for their pristine nature and unique landscapes, as well as for the production of the precious Laghi Lombardi DOP extra virgin olive oil.

The olive groves frame the hilly area that connects the two lakes. Do not miss a boat ride on Lake Iseo to Montisola, the largest lake island in Italy, where in winter it is possible to witness the spectacular drying of the homonymous and delicious sardines.

Along the shores of Lake Iseo, make sure to visit to the villages of Sarnico and Lovere, the latter is one of the most beautiful villages in Italy.

Near the lakes area is the Calepio Valley, a land planted with vines with Grumello del Monte and Castelli Calepio elected as the Città del Vino, where the DOC labels of the territory originate. A walk through the vineyards and a visit to the cellars allows you to savour the Bergamo terroir. An experience that can continue in Scanzorosciate, a town just 6km from the city of Bergamo, surrounded by green hills and vineyards, a destination for walks and excursions on mountain bikes. Here the Moscato di Scanzo DOCG is produced, a very special sweet red berried wine.

THE PROVINCE OF BERGAMO

The wine-growing region of Bergamo

11

Bergamo “Island” and the Plain Characterised by immense corn fields and well-known river locations, the Lower Bergamo Plain is a land of production of different varieties of flours, essential for the creation of one of Bergamo’s most representative dishes: polenta. This area is particularly suited to agriculture and livestock, but able to amaze thanks to its cultural heritage. Here, there are numerous castles, fortresses and medieval villages, which alternate with large country farmsteads typical of the area, where the production of Salame Bergamasco in particular, and cured meats in general, has always been part of the tradition. The area of the “island”, on the other hand, which borders on Mount Canto to the north and extends along the Adda River to the west, offers scenic views of vineyard hills and flat land. Do not miss a visit to the Crespi d’Adda workers’ village, perfectly preserved and a UNESCO World Heritage Site.

12

BRESCIA

BRESCIA

TYPICAL LOCAL PRODUCTS OF brescia AND the province

Cheeses Nostrano Valtrompia DOP Grana Padano DOP Valcamonica Silter DOP Quartirolo Lombardo DOP Gorgonzola DOP Provolone Valpadana DOP Salva Cremasco DOP Taleggio DOP Fatulì PAT and Slow food Bagòss di Bagolino PAT and Slow food Tombea PAT and slowfood

· · · · · · · · · · ·

Wines Franciacorta DOCG Botticino DOC Capriano del colle DOC Cellatica DOC Curtefranca DOC Lugana DOC Valtenesi - Riviera del Garda Classico DOC San Martino della Battaglia DOC

· · · · · · · ·

Filled pastas Casoncelli alla bresciana

·

Desserts Bossolà Castagnaccio Persicata Spongada

· · · ·

Cured meats Montisola Salami PAT Soppressata bresciana PAT

· ·

Fish Lake Garda Carpione - Slow food presidium Dried sardines - Slow food presidium Dried bleak PAT

· · ·

Oils Garda DOP Extra Virgin Olive Oil Sebino DOP Extra Virgin Olive Oil

· ·

Flours Typical flours from Garda

·

TOP typical traditional dishes Casoncelli Alla Bresciana Beef with oil Meat skewers with Polenta Baked Tench

· · · ·

13

BRESCIA

Brescia, the city that captures you at f irst glance

14

Brescia astonishes with its culture and art in a trove of ancient treasures, characterised by an extraordinarily beautiful liveable centre, with corners rich in history and unexpected views.

A walk through the beautiful squares will show you the millennial history of a city full of surprising monuments.

The heart of the city is Piazza della Loggia, in Venetian style, where the Palazzo della Loggia, the Monti di Pietà and the Clock Tower form an admirable example of Renaissance architecture. Linger with a glass of Franciacorta in one of the bars in the square to admire its elegance.

Crossing the porticoes, the medieval Piazza Paolo VI opens up, housing the Broletto, the New Cathedral and the Romanesque Old Cathedral. The impressive buildings alternate on the eastern side of the square creating superb scenography.

BRESCIA

Brescia is also known for its Roman Archaeological Park “Brixia”, the largest in Northern Italy. In the Piazza del Foro stands the Capitoline Temple, which houses the bronze statue of winged Victory. There is also the Republican Sanctuary, the Theatre and the remains of the Forum. Together with Brixia, a UNESCO World Heritage Site, is the extraordinary Museum of Santa Giulia.

Formerly a monastery founded in the Lombard period, it houses the remains of Roman Domus, the Lombard church of San Salvatore, a Romanesque chapel and a 15th century choir. It is also home to the city’s most precious relics and artistic artefacts.

To complete the visit of Brescia, it is recommended to go up to the Castle, which offers a magnificent view of the historic centre, or to immerse yourself in the works of the surprising Tosio Martinengo Art Gallery.

Brescia is also synonymous with rich cuisine and territorial excellence. In the East Lombardy restaurants you can taste casoncelli, malfatti, beef in oil, mountain cheeses and other typical dishes with excellent local wines - with seven DOC and one DOCG the choice will always be excellent!

15

THE PROVINCE OF BRESCIA

The province of Brescia, the territory of emotions

16

The vast province of Brescia offers a huge range of possibilities to experience the environment in every aspect: from the cultural, to the naturalistic, to the food and wine.

Brescia boasts a rich territory that ranges from lakes to mountains, from the plains to the hills dotted with vineyards in Franciacorta, passing through the city, a real pulsating centre rich in millenary history, art and culture.

A varied territory that allows, even from a culinary point of view, to enjoy different flavours, many typical products and a considerable quantitative and qualitative variety of wines.

The Camonica Valley, Trompia Valley and Sabbia Valley, are the main valleys of the Province of Brescia, a winter destination for snow sports and a popular summer destination for the numerous trekking and cycle paths, with extreme itineraries also for climbing and downhill. The overwhelming nature, the beautiful marked trails, the hospitality and the typical products found in the mountain refuges – cured meats, cheeses, polenta and casoncelli alla bresciana to start - are the main reason to visit to these areas, which offer breath-taking views and many small characteristic villages rich in history. The Rock Art of the Camonica Valley, a large archaeological area in unspoiled nature, was the first site in Italy to be recognised as a UNESCO World Heritage Site.

THE PROVINCE OF BRESCIA

The valleys

17

THE PROVINCE OF BRESCIA

18 The lakes There are three lakes in Brescia that surround the city, framing it with their bodies of water. To the west of Brescia is Lake Iseo, Lake Idro to the north and Lake Garda to the east. At its centre, Lake Iseo hosts Montisola, the largest European lake island, which can only be visited on foot or by bicycle. A place to enjoy some trekking routes to its top, offering its visitors charming historic villages and some picturesque traditions maintained over time, such as the drying of lake sardines in the sun and the construction of fishing nets. Together with the town of Iseo, the Torbiere nature reserve and that of Zone, it is undoubtedly worth a visit. In the Sabbia Valley, Lake Idro is nestled in the mountains, a magnificent setting that is reflected in its crystal-clear waters.

Lake Garda, which attracts visitors from all over the world, in addition to offering a typically Mediterranean climate and vegetation, is rich in history and culture.

Don’t miss the Vittoriale degli Italiani in Gardone Riviera, Sirmione with the “Grotte di Catullo” archaeological area, the elegant Salò and Desenzano with the castle and Roman villa. There are many stunning towns, lying on the shores of a lake that stands out for its clean waters and charming landscape, among the olive groves, from which the Garda DOP oil is derived, and the vineyards that give rise to wines such as Lugana, Riviera del Garda Classico and San Martino della Battaglia, all strictly DOC.

Franciacorta area extends from Lake Iseo towards the city of Brescia, for about 80km of vineyards and rolling hills.

Numerous wineries that, immersed in this idyllic landscape, produce one of the Italian excellences of the wine world, specifically “bubbles”, Franciacorta DOCG, offering the visitor guided tastings in elegant villas and noble palazzi.

THE PROVINCE OF BRESCIA

Franciacorta

19

Brescia’s plain The plain, bordered to the west by the hills of Franciacorta and to the east by those of Garda, is distinguished by the numerous waterways that make it fertile ground for agriculture. Vast fields of corn, the main product of one of the most typical dishes of Brescia and northern Italy: polenta, accompanied by a variety of cured meats and cheeses produced with loving skill by the farmers of this area with a historic agricultural vocation.

20

CREMONA

CREMONA

TYPICAL LOCAL PRODUCTS OF CREMONA and the province

Cheeses Grana Padano DOP Provolone Valpadana DOP Salva Cremasco DOP Quartirolo Lombardo DOP Gorgonzola DOP Taleggio DOP Panerone PAT

· · · · · · ·

Filled pastas Cremonese Marubini Cremonese Tortelli PAT Blisgòn of Casalmaggiore

· · ·

Desserts Cremona Nougat PAT Sbrisolosa Cake PAT Cremona Cake Graffioni PAT Bumbunèen PAT Bussolano from Soresina PAT Spongarda from Crema PAT · Bertolina Cake PAT Treccia d’oro from Crema PAT Ufèla PAT

· · · · · · · · · ·

Cured meats Cremonese Salami IGP Cotechino cremonese vanilla PAT

· ·

Fish Pike Eel Catfish

· · ·

Jarred products Mostarda of Cremona PAT Mustard PAT Quince PAT

· · ·

Products from the ground Casalasco tomato Soncino PAT Casteldidone IGP

· · ·

TOP typical traditional dishes Marubini Tortelli cremaschi Blisgòn of Casalmaggiore Cremonese boiled meats

· · · ·

21

CREMONA

Cremona, the city with a sweet heart

22

Surrounded by agricultural fields and the typical quiet of the countryside, Cremona is a lively city known above all for being the birthplace of Stradivari and for being the home of one of the most popular desserts: nougat. A true music capital, Cremona has been included on the UNESCO list of intangible cultural heritage since 2012 for “luthier know-how”. The city is in fact rich in artisan shops that for generations have dedicated themselves with passion and devotion to the construction and restoration of violins, violas and cellos.

After all, Antonio Stradivari, whose musical instruments are still synonymous with excellence today, was born in Cremona.

CREMONA

To fully understand the soul of the city and the traditions of those who live there, it is strongly recommended to visit the places related to music and violin making: The Violin Museum, the Ponchielli Theatre, the International Violin Making School and the luthiers’ workshops.

Cremona is a city rich in history. Founded in Roman times, it saw its maximum splendour during the Renaissance. Its most important monuments tell the epochs that the city has lived through, giving visitors for centuries the emotions that only great works of art can give. From Piazza del Comune pass by the Cathedral, the Baptistery, the Town Hall, the Loggia dei Militi and arrive at the Torrazzo: 112 metres of pure splendour, the highest medieval masonry bell tower in Europe. Land of music, art and history but also good food! On the occasion of the wedding between Bianca Maria Visconti and Francesco Sforza, celebrated on 25th October 1441, nougat was created. A sweet mixture of egg white, honey and almonds, known and appreciated all over the world.

23

THE PROVINCE OF CREMONA

The province of Cremona, amongst vast agricultural fields and villages rich in history

24

The province of Cremona, south of the Lombardy region, extends in length, bordering on the provinces of Bergamo, Brescia, Mantua and Lodi.

The area is mostly flat and shows itself to the visitor through its vast agricultural fields, the typical farmsteads of the countryside and a feeling of harmony established over time between man, nature and animals.

There are three areas in Cremona’s territory: Cremasco in the north, Cremonese in the centre that extends around the city of Cremona and Casalasco in the south.

Cremasco is an area rich in springs and streams and therefore particularly fertile and suitable for agriculture. On a historical and cultural level, it is characterised by the splendid architectural testimonies of the Renaissance, 17th and 18th centuries. The Cremasco area takes its name from Crema, the second largest city in the province after Cremona, a cty rich in history starting from the Lombard Cathedral, its Civic Museum and the numerous villas from different historical periods.

In addition to Crema, the Visconti Castle of Pandino and the Rocca Sforzesca of Soncino are worth a visit, as well as the town of Rivolta d’Adda with its medieval remains, the Romanesque basilica and its vast centuries-old woodland.

In terms of gastronomy, Cremasco is distinguished by the Cremasco tortello, a pasta with a characteristic flavour due to the sweet and spicy filling and the saltiness of the pasta; the highly acclaimed Salva Cremasco DOP cheese and the Bertolina cake, made with strawberry grapes.

THE PROVINCE OF CREMONA

the Cremasco

25

THE PROVINCE OF CREMONA

26 Il Cremonese The Cremonese area develops around the city of Cremona, in this area, but more generally throughout the province, one of the most famous desserts is produced: nougat. Furthermore, 8% of Italian milk is produced in Cremona: there are 6 DOP cheeses in the province and two consortia in the area, that of Grana Padano and Provolone Valpadana.

There are numerous pig farms that lead to the production of the area’s typical cured meats. Farms are established and grow with the awareness of the importance of the circular economy, sustainability and animal welfare.

In the Cremonese area, in addition to the city of Cremona, it worth visiting Torre De’ Picenardi, with its Villa and Castle and Pizzighettone, a glorious walled town and Isola Dovarese, nestled on the Oglio river.

The Casalasco area is the one that is most affected, on a culinary level, by the influence of Mantuan cuisine. An area characterised by fruit and vegetable cultivation, very often organic, particularly of tomatoes, pumpkins and melons. When visiting this area, the must-try dish is the pumpkin tortelli, otherwise known as “blisgon”.

In Casalasco, among the main towns, Casalmaggiore stands out, welcoming visitors with its scenographic Piazza Garibaldi and showing itself in all its peculiarities with a walk through its squares, its cathedral, its churches and historic buildings.

Not far from Casalmaggiore, is the village of Casteldidone, a small jewel immersed in a prestigious naturalistic context.

THE PROVINCE OF CREMONA

Il Casalasco

27

The province of Cremona welcomes you and accompanies you throughout the journey with its panoramas made of vast fields, stone houses and farmhouses that dot the territory, the scents of hay and the countryside that recall the great peasant families of the past, its great rivers (Po and Adda are navigable) which make it such a fertile land and the numerous villages rich in history, medieval fortresses but also Renaissance villas. The luthier and musical tradition completely permeates the air that reigns in this beautiful area that never ceases to amaze.

28

MANTUA

MANTUA

TYPICAL LOCAL PRODUCTS OF MANTUA AND THE PROVINCE

Cheeses Parmigiano Reggiano DOP Grana Padano DOP

· ·

Fish Pike

·

Jarred products Mantuan Mostarda Wines Lambrusco Mantovano DOC Garda Colli Mantovani DOC

· ·

Filled pastas Pumpkin Tortelli Agnolini Bitter tortelli of Castel Goffredo

· · ·

Desserts Sbrisolona Mantovana Cake Tagliatelle Cake Elvezia Cake Rose Cake Anello di Monaco Paradiso Cake Bussolano Greca Cake

· · · · · · · · ·

Cured meats Mantovano Salami Gras Pistà Ciccioli PAT Pisto PAT Mantuan Cotechino

· · · · ·

·

Products from the ground Onion from Sermide PAT Mantuan Melon IGP Typical Mantuan Pear IGP Mantuan Truffle Mantuan Pumpkin PAT Vialone Nano Rice PAT

· · · · · ·

Over-baked products Mantuan Schiacciata Mantuan bread Tiròt

· · ·

TOP typical traditional dishes Pumpkin tortelli Rice alla Pilota Pike in Sauce Stewed Meat with polenta

· · · ·

29

MANTUA

Mantua, a city of art, nature and culture

30

Mantua, with over two thousand years of history, is striking for its charm which has remained unchanged over time. Elected first Italian Capital of Culture in 2016 and, together with Sabbioneta, a Unesco World Heritage Site in 2008, it is a tourist destination that encompasses artistic, natural and historical beauties. Mantua appears as if suspended on water.

The protagonist of an almost surreal landscape, it is crossed by the Mincio river whose bend has allowed the creation of three lakes. Navigating its waters by boat, you can live a unique and particular naturalistic experience.

The city’s historic centre is in fact a widespread museum. Palazzo Ducale, Duomo, Basilica of Sant’Andrea, Rotonda di San Lorenzo, Casa del Mantegna, Bibiena Theatre and Palazzo Te are its masterpieces.

MANTUA

The Basilica of Sant’Andrea, designed by Leon Battista Alberti, houses the relic of the Precious Blood of Christ and the funeral monument of Andrea Mantegna.

On 16th January, 1770, the Bibiena Theatre hosted a concert by the young Mozart, not yet fourteen years old.

Palazzo Ducale, residence of the Gonzagas, is a complex made up of several buildings and courtyards connected to each other, which house pictorial masterpieces by Pisanello, Giulio Romano, Rubens and the famous Camera degli Sposi by Andrea Mantegna. At the behest of Federico II Gonzaga in 1525 Giulio Romano designed Palazzo Te, where among the frescoed rooms stand those of the Giants, of Cupid and Psyche, of the Horses. In the chamber of Cupid and Psyche, a banquet was held in 1530, organised in honour of Emperor Charles V. The birth of traditional Mantuan cuisine, as we know it today, dates back to the 1500s. Defined as the “cuisine of princes and people”, it underlines how rich and varied it is and how since ancient times, since the time of the festive banquets of the Gonzaga family, it presents recipes influenced by the rural and peasant world. Mantua is a multi-faceted city, steeped in history and with many stories to tell. You just have to discover it!

31

THE PROVINCE OF MANTUA

From the hills of Lower Garda to the Po Valley, The province of Mantua’s fertile land

32

The extensive cultivated fields welcome you from the moment you enter the province of Mantua and accompany you along the journey, interspersed with the numerous waterways that make this land so fertile.

A territory sensitive to slow and sustainable tourism, Mantua boasts 114km of cycle paths that connect important touristic areas to each other: from Mantua, you can reach Lake Garda to the north, or Sabbioneta, UNESCO site, to the west.

The Mantuan territory, for conformity and specificity, is divided into the areas: Upper Mantovano, Middle Mantovano, Oltrepò Mantovano and Oglio Po.

Upper Mantovano is the area north of the province of Mantua that extends from the plain to the hills of Garda. Of great scenic impact, the plain is coloured with the blonde of wheat and the green of fruit trees; while the hills are dotted with vineyards.

On these hills the production of wines ranges from Pinot Grigio to Chardonnay to still white, red and rosé wines. Travelling through the villages of Upper Mantovano, you will come across fortified fortresses, medieval walls and castles. Certainly worth a visit are Volta Mantovana, Asola and Solferino.

Climbing the Tower of Solferino, the view sweeps from the plain, to Garda and the city of Mantua.

And in order not to miss a gastronomic gem, Castel Goffredo is famous for its “tortello amaro”, a pasta filled with the so-called St. Peter’s Wort.

THE PROVINCE OF MANTUA

Upper Mantovano

33

THE PROVINCE OF MANTUA

34

Middle Mantovano The Middle Mantovano area, characterised by the plain and its waterways, embraces the city of Mantua making it a historical and artistic jewel immersed in a green lung: the Mincio Park and beyond, its Valleys, protected areas of great landscape importance. Thanks to the Mincio, the Po and the Mantua lakes, this area has a strong agricultural and animal breeding vocation. They produce cured meats, cheeses such as Grana Padano DOP, pike and sturgeon are bred and between Roncoferraro and Castel d’Ario you come across rice crops, including the famous Vialone Nano rice.

The area south of the province of Mantua, called Oltrepò Mantovano or Lower Mantovano, is an area extremely rich in artistic heritage, scenic beauty and typical crops of the area.

San Benedetto, Quistello, Coriano... all villages that preserve important historical and artistic testimonies. Visiting this area allows you to wander through the most ancient history, passing through some nature reserves, including those of Ostiglia, until you get to enjoy the view of the large agricultural crops of melons, onions - especially in Sermide - and truffles - especially in Borgofranco.

Furthermore, in Oltrepò Mantovano, the grapevines are those from which the famous Lambrusco DOC is obtained, a sparkling red wine, which is never missing from the tables of Mantua, and beyond.

THE PROVINCE OF MANTUA

Oltrepo Mantovano

35

Oglio Po A flat area par excellence, the Oglio Po marks the border between Mantua and Reggio Emilia, between the regions of Lombardy and Emilia-Romagna. Sabbioneta, a UNESCO heritage site, a real historical jewel, is located in this area. Within its walls are the Doge’s Palace and the Ancient Theatre. Oglio Po is a territory that gives the entire province many of its typical products, above all the pumpkin which, although it is grown throughout the Mantua area, finds a particularly fertile soil in the Viadana area.

PRODUTTORI E RISTORATORI

36

East Lombardy unites producers and restaurateurs who guarantee the culture of healthy, sustainable food that respects local biodiversity.

37

PRODUTTORI E RISTORATORI

FOOD — CHEESES

East Lombardy: a territory rich in DOP cheeses with a unique Flavour

38

Bergamo, Brescia, Cremona and Mantua hold a world record with 12 DOP cheeses, Protected Designation of Origin, a brand that is attributed to products that are distinguished by a series of characteristics specific to the territory.

As a visitor, you absolutely must taste at least one of the products of excellence, unique in quality and variety, which range from the mountains to the plains, from the alpine pastures to the valley floor. Visiting the dairies and the aging areas is recommended, but the unmistakable flavours of the dairy DOPs are found in the dishes and recipes of the East Lombardy chefs, ready to welcome diners in their restaurants.

Bitto, Formai de Mut, Gorgonzola, Grana Padano, Parmigiano Reggiano, Provolone Valpadana, Quartirolo Lombardo, Nostrano Valtrompia, Salva Cremasco, Silter, Strachitunt and Taleggio represent products of

FOOD — CHEESES

excellence, carried forward thanks to the skill and tradition of the cheesemakers.

Let’s start from the mountains and talk about Bitto, a semihard cooked cheese, produced in the mountain pastures of the Orobic Prealps.

Formai de Mut from the Upper Brembana Valley is native to the Bergamo area and its production is divided between mountain and valley, with unique aromas and fragrances.

Gorgonzola is a particularly ductile type of cheese.

There are two types of gorgonzola, “dolce” and “piccante”.

The dolce is a creamy version, while the piccante has a more compact appearance and a stronger taste, but both go well with appetisers or first courses.

Grana Padano is a well-known aged cheese and particularly used in cooking, in the grated form, in different recipes and pairings thanks to its flavour that changes according to the number of months it has been aged.

Nostrano Valtrompia DOP is produced in Brescia’s homonymous valley, linked for centuries to the dairy tradition. It is a semi-fat extra hard cheese, aged for at least 12 months and made from raw cow’s milk from the production area.

39

FOOD — CHEESES

40

In Mantua, we also find Parmigiano Reggiano, produced without preservatives for 9 centuries of tradition.

During aging, which can last several years, it acquires its typical grainy, crumbly and soluble structure.

Provolone Valpadana is available in “dolce” or “piccante” and involves a spinning process that allows it to be moulded into different shapes before salting and maturing which can last up to a year.

Quartirolo Lombardo, with its unmistakably lean appearance, has different affinities with Taleggio and is offered both fresh and matured.

Salva Cremasco, on the other hand, is a soft and compact cheese based on the length of aging.

Silter della Val Camonica DOP is a hard and semifat cow’s milk cheese, typical of the Camonica Valley and Sebino Bresciano, the eastern side of Lake Iseo.

Taleggio, one of the best-known cheeses, comes from

FOOD — CHEESES

41

Bergamo’s homonymous valley, but over time its production also spread to the plains and other areas. It is a raw product; its rind is washed and during maturing it is sponged numerous times with water and salt.

Strachitunt is another very particular product. We are talking about a natural blue cheese that is produced in only 4 small villages in the Taleggio Valley, in Bergamo (Blello, Gerosa, Taleggio, Vedeseta). It shows the presence of mould and a hint of spice.

In recent years, the territories have joined efforts and numerous projects have been created to enhance East Lombardy’s dairy sector.

An example being the “Cheese Valley”, which contributed to Bergamo being named and recognised as a UNESCO Creative City for Gastronomy.

The 12 DOP cheeses are joined by numerous other traditional products typical of the various localities, confirming the vocation for high quality dairy production present in East Lombardy.

FOOD — WINE

Wine is the song of the earth to the sky

(Luigi Veronelli)

42

The territory of East Lombardy, made up of the provinces of Bergamo, Brescia, Cremona and Mantua, boasts a long DOP and IGP winemaking tradition.

From Franciacorta to Moscato di Scanzo, products with Controlled and Guaranteed Designation of Origin (DOCG), we move on to the numerous DOCs, capable of best representing every single area, town or landscape.

Wine has always been the ambassador of the individual production areas and, in the case of East Lombardy, offers a great variety of labels.

In Bergamo, Moscato di Scanzo DOCG is produced, from the autochthonous red grape variety boasting the same name. The bunches are still harvested by hand and placed in boxes for subsequent drying. It is an extremely fragrant meditation wine, which goes very well with blue and aged cheeses, as well as desserts, pastries and chocolate. We move to Brescia to meet the second DOCG represented by Franciacorta.

FOOD — WINE

43

The Classic Method known all over the world, comes from Chardonnay, Pinot Nero, Pinot Bianco and Erbamat grapes, after a minimum of 18 months aging on the yeasts. Franciacorta, with its unmistakable perlage, is a wine for the whole meal, from aperitifs to main courses and a must for making a toast.

We return to Bergamo to learn more about the DOC wines. In this case the flagship product is the Valcalepio Rosso, Bianco and Reserve, a Cabernet, Sauvignon and Merlot blend ideal paired with meat and cheese dishes, after aging in wood for at least three years. Finally, the Bergamo area offers the Terre del Colleoni DOC, which includes 14 mono-varietal types including reds, rosés, stills and sparkling wines. Moscato Passito, Incrocio Terzi and Incontro Manzoni are the best-known varieties.

FOOD — WINE

44

In Brescia, we also find the Curtefranca DOC red, produced with Carmenere, Cabernet Franc, Cabernet Sauvignon and Merlot grapes. It goes well with cured meats, aged cheeses, rich first courses and meat main courses.

Curtefranca DOC white, made from Chardonnay, Pinot Nero and Pinot Bianco grapes, is ideal for pairing with fish-based first and second courses.

Lugana DOC is undoubtely one of the best-know wines.

Today producers tend to use purely Turbiana grapes, to make five different types: the young version, Superior, Reserve, Late Harvest and Sparkling. The basic Lugana goes very well with pasta and rice dishes with vegetable sauces, but of course also with fish dishes.

Garda and Riviera del Garda Classico represent highly sought-after denominations, which also comprise the Valtenesi sub-area, including red, reserve and chiaretto nicknamed the wine

FOOD — WINE

45 of one night, due to the amount of contact time of the must with the pomace.

In the province of Brescia, we also find Botticino DOC (red and reserve), Cellatica DOC (base and superior), the controlled designation of origin Capriano del Colle, with different types of wine including the red reserve and finally San Martino della Battaglia DOC, which also includes a fortified wine.

We move to Mantua where, in addition to the Garda DOC denomination which originates on the border with Brescia, the Garda Colli Mantovani DOC (White, Red and Chiaretto) is also bottled and we can taste the famous Lambrusco Mantovano DOC. With an intense ruby red colour, it presents itself very full-bodied and can accompany appetisers, first courses and broth-based dishes, the indispensable stuffed pasta, meat main courses, but also desserts.

FOOD — FILLED PASTA AND FLOURS

The tradition of fif illed pasta, from the Middle Ages to the present day

46

The East Lombardy area offers a great variety of filled pastas. The tradition began in the Middle Ages and even today in Bergamo, Brescia, Cremona and Mantua you can taste unique specialties and recipes.

In Bergamo, we find the Casoncelli alla Bergamasca, the Scarpinòcc and the Creste Scalvine. A thin egg pasta containing typical local ingredients: salami paste, beef, breadcrumbs, cheese for the “Casonséi”, which also contain amaretti, garlic, parsley, lemon zest, pears, raisins and spices in memory of the Venetian domination. Also in the Bergamo area, two lean raviolis are very popular: the Scarpinòcc, originally from Parre, a village in the Seriana Valley filled with breadcrumbs, cheeses, parsley, garlic and spices, in addition to the Creste Scalvine, which contain the Formaggella from the Scalve Valley. In every restaurant you go, there will always be a secret filling recipe, which is then

FOOD — FILLED PASTA AND FLOURS

47

shaped by the skilled hands of restaurateurs, and traditionally seasoned with butter, bacon and sage.

In Brescia, the Casoncelli alla Bresciana is the protagonist with a filling made from bread, cheese, garlic, parsley, pepper, salt and meat broth.

The Casonsei della Valcamonica version on the other hand contains meat and herbs. In the Brescia area, there are also Tortelli with Bagòss cheese and Caramelle, filled with grated cheese, potatoes, vegetable broth, parsley, nutmeg, pepper and garlic. If we move to the Cremona area, we have the opportunity to taste the Marubini, a typical and traditional dish with a filling based on braised beef, roast veal or portk, grana padano and nutmeg.

The peculiarity is that they are cooked and served in the three broths obtained from beef, hen and salami.

FOOD — FILLED PASTA AND FLOURS

48

In Mantua, the queen is undoubtedly the pumpkin, at the base of the tortelli which are part of the ancient and popular culinary tradition of filled pasta. Among the characteristic dishes we also find the Mantuan Agnolini, dating back to the Court of the Gonzaga and usually served in broth. It is an egg pasta filled with beef and pork, parmesan cheese, breadcrumbs and nutmeg, enclosed in a mixture of flour, semolina, eggs and water or milk.

Ancient flFLOur and corn, a millenary tradition Particular ancient corns are grown in Bergamo, Brescia, Cremona and Mantua, the result of a millenary art. In addition to the flours made from these unique products, custodians of an inestimable heritage, there

FOOD — FILLED PASTA AND FLOURS

are numerous other products, from biscuits to crackers. In particular, in the Orobic province, are the Rostrato Rosso, Nostrano dell’Isola and Spinato di Gandino varieties. Polenta, made from stone-ground corn, is very popular in combination with local meat dishes.

In Brescia we find Storo polenta, which accompanies the famous beef in oil. Biodiversity is shown in all its splendour thanks to the red rostrato corn, the Quarantino corn, particularly high in protein, as well as the prickly black corn. There is also a production of Biancoperla corn, which goes well with fish dishes.

In the Cremona area, on the other hand, corvino black corn and the ancient variety of monococcum wheat are cultivated, also present in Mantua along with Ottofile, Cinquantino bianco and Marano.

Ancient corns, guardians of ancient traditions, have always enhanced the dishes served by the chefs of East Lombardy.

49

FOOD — DESSERTS

The Earth is a cake full of sweetness (Charles Baudelaire)

50

The provinces of East Lombardy also offer a production of typical desserts, often handed down for generations, which bear witness to historical moments and represent the individual territories.

In Bergamo, we find three traditional recipes: “Polenta e Osei” (Polenta and little birds) is a reproduction one of the typical savoury dishes of the “City of the Thousand”. The sweet version is made with creams, sponge cake, sugar fondant and marzipan birds covered in chocolate. The Donizetti cake was created in 1948 to celebrate the centenary of the composer’s death. Donut-shaped, it is prepared with flour, starch, butter, sugar, eggs, candied pineapple and apricots with maraschino and vanilla essences. Finally, the Torta di Treviglio is a dessert made with shortcrust pastry, eggs,

FOOD — DESSERTS

51

vanilla and almonds. Stracciatella ice cream is also worth a taste, invented in the Upper Town in 1961 by adding chocolate to cream flavoured gelato.

Brescia’s typical dessert is the Bossolà, a soft and fluffy donut which, according to legend, is an auspicious symbol of rebirth. As well as the Torta di Rose (Rose Cake), typical of the Lake Garda area, between Brescia and Mantua, there are two other typical sweets, Spongada, a traditional sweet focaccia from the Camonica Valley, and the exquisite Persicata, made with peaches. In autumn and in the time of the chestnut harvest, there is also the castagnaccio.

In Cremona, Nougat undoubtedly triumphs, ambassador of the territory all over the world. It is made with almonds, honey and egg white and replicates the Torrazzo, the symbolic bell tower of the city, at the time called Torrione. According to the most famous legend, nougat was born in Cremona on 25th October 1441, the wedding day of Bianca Maria Visconti and Francesco Sforza. The area also has the Torta Cremona (Cremona Cake), made from sugar, eggs, butter, flour and almonds, or the

FOOD — DESSERTS

52

Sbrisolosa, whose recipe dates back to the 17th century and involves the use of white and yellow flour, lard, sugar, lemon and anise. In the Cremona area you can also taste the Spongarda di Crema, a tart filled with apples, spices, candied and dried fruit, whose name derives from the swollen shape developed during cooking, which resembles a sponge; Graffioni, refined dark chocolates, still handmade today, filled with cherries in a sugar and maraschino shell; the Bussolano di Soresina, a soft donut that is particularly popular during the Easter period, the Bertolina Cake, where the protagonist is the strawberry grape and finally the Treccia d’oro di Crema, which is filled with raisins and candied orange and citron. In addition to the Torta delle Rose, in Mantua we find the

FOOD — DESSERTS

53

Sbrisolona cake, prepared in peasant families with simple ingredients, which once involved the use of hazelnuts, now replaced by almonds; Mantovana cake with chopped almonds that are toasted during cooking; the Anello di Monaco, a leavened cake with a dried fruit filling eaten especially at Christmas; the Torta Greca (Greek Cake) with almonds and amaretti; the Elvezia Cake, with almond paste-based sheets alternating with layers of butter cream and zabaglione and finally the soft Paradiso Cake and Bussolano.

There is basically something for all tastes. The East Lombardy provinces also offer a production of artisan biscuits, while the numerous patisseries produce traditional recipes from their individual territories, together with nationally known pastries and cakes.

FOOD — CURED MEATS

Platters of local cured meats creating convivial moments

54

The territory of East Lombardy boasts a rich tradition linked to pork butchery and the production of cured meats. The gastronomic excellences are produced with unique and original recipes, handed down from generation to generation, in the provinces of Bergamo, Brescia, Cremona and Mantua.

Salami is undoubtedly the prince of the typical products that are made in the four territories. Fine or coarsegrained, more or less aged, with the addition of wine or spices, salamis guarantee a true taste of the different locations. Platters of cured meats are particularly popular and find their rightful place on restaurant menus. Salame Cremona IGP is the result of skilful pig farming, a tradition that dates back to Roman times, but Salamini alla Cacciatora IGP are also widespread, as is Salame di Montisola in the Brescia area.

FOOD — CURED MEATS

55

Mantuan salami, on the other hand, is characterised by coarse-grained pork. The taste is sweet and slightly aromatic, the fragrance is delicate with a hint of garlic. The secret of the craftsmanship, from which typical local products originate, is the fresh quality meat, processed according to the ancient methods by specialised butchers. Throughout the territory there is also the production of pancetta, coppa, lard, sausage, salamelle, cotechino, lonzino, soppressata, testina and other hams or sausages that are produced also using sheep and goat meats. Since the 1990s, the production of Il Botto raw ham has also been present in the province of Bergamo, which is aged in the Seriana Valley. Cured meats create conviviality by offering an opportunity to meet up around delicious platters of unmissable flavours or simply just enjoying a piece of bread with a slice of local salami.

FOOD — FISH

Lake FIsh, the protagonist of delicious recipes

56

The territory of East Lombardy offers numerous fish specialties, caught or raised in fresh waters and then skilfully processed by the chefs of the four provinces.

The skilled hands of the chefs who cook for East Lombardy’s restaurants prepare daily the fish caught in the lake basins of the provinces of Bergamo, Brescia, Cremona and Mantua. The fresh product is prepared in a carpione marinade or used in delicious recipes. In the lakes we find Trout, Pike, Alosa Agone, Bleak, Perch, Tench and Whitefish.

In the East Lombardy area, and in particular in the Brescia and Cremona areas, a very fine quality caviar is produced, a product par excellence that is also exported abroad. This specialty is obtained from sturgeon eggs, a fish capable of living in both fresh and brackish water.

FOOD — FISH

The places most suited to caviar are Pandino, in the province of Cremona and Calvisano (Brescia), where the company that is capable of producing the largest quantity of caviar in the world, is located.

On Lake Iseo we find Agone, otherwise called Sarda due to its resemblance to the sea sardine.

Traditionally processed in Montisola, once caught it is cleaned and salted for about 48 hours. The sardines are dried in the sun and the lake air for forty days, then put in oil. They are then prepared by searing them on the grill and seasoned with a tasty mince of garlic and parsley.

In the province of Brescia, you can also taste other specialties such as Lake Garda Carpione and dried Bleak.

Pike, served in sauce, is particularly popular in Mantua and in Brescia you have the opportunity to taste baked Tench.

57

FOOD — BEERAND SPIRITS

Craft beers and liqueurs increasingly popular in East Lombardy

58

The production of beers and liqueurs represent a peculiarity of the provinces that form the territory of East Lombardy.

Numerous craft beers are produced in the provinces of Bergamo, Brescia, Cremona and Mantua. They are the result of the work of numerous artisan microbreweries opened in recent years and offer visitors and tourists quality products. The individual productions are typical of the different areas and tend to use local ingredients.

Craft beers can be tasted in the numerous cafes, restaurants and bars throughout East Lombardy in combination with traditional dishes. In the territory of East Lombardy there are also several distilleries that produce liqueurs, grappas and spirits, which contain specificities of the individual areas, very appreciated and recommended to end a meal or as a digestive.

FOOD — OIL AND VINEGARS

Oil and vinegar to season traditional dishes The East Lombardy area offers a very interesting production of oil and vinegar. These are ingredients that are used by the chefs of the four provinces to shape and season the recipes that are created in the kitchens of the many restaurants.

The provinces of Brescia, Mantua and Bergamo are particularly suited to the cultivation of olives. An excellent quality product is produced in the Garda area, where DOP extra virgin olive oil, a Protected Designation of Origin, is bottled, as well as in the Sebino area, where a niche product with unique characteristics is available.

Cremona and Mantua are known for the production of vinegar, which boasts a centuries-old artisan tradition, often handed down from father to son in the families of vinegar makers.

It starts with the juice of unripe grapes, from which unique products are made, in either the classic or balsamic version.

59

FOOD — HONEY AND MOSTARDA

Honey and mostarda: two specialties to pair with East Lombardy dishes

60

Honey produced in the East Lombardy territories is a very important food because it is closely linked to biodiversity.

Awareness of the importance of bees and respect for nature allows us to maintain an uncontaminated environment that is particularly rich in plant and animal species. Beekeepers obtain different varieties of nectars, from wildflower to chestnut, from acacia to honeydew, from locust to linden. Honey can be eaten alone, as a sweetener or accompanied with delicious cheese platters.

Another traditional product is undoubtedly mostarda, typical in particular of Cremona and Mantua.

It is preserved in a mustard flavoured syrup and used in combination with boiled meats and cheeses. In the Cremona area, it is prepared with mixed candied fruit, while in the Mantua area it is produced with only one type of fruit at a time and the taste is not as spicy.

The provinces of Bergamo, Brescia, Cremona and Mantua are particularly suited to agriculture. The fields produce unique and characteristic products in their individual areas: from the flours typical of Garda and the barbed corn used for polenta, we move on to varieties of cherished fruit and vegetables. Among the typical products we also point out the Endive from Bergamo’s hills, while in the Cremona area there are the Casalasco Tomatoes, the roots of Soncino and the Casteldidone Melon. The province of Mantua is very rich in unique specificities such as the Sermide Onion the Melon and the Typical Mantuan Pear. Many recipes, shaped by the skilled hands of the chefs, use local ingredients. These range from Vialone Nano Rice to pumpkin, also used in stuffed pasta, without forgetting a product par excellence such as truffles.

FOOD — PRODUCTS OF THE EARTH

East Lombardy and the fruits of the earth

61

EAST LOMBARDY

Contacts and useful info

62

TASTE & BUY Food and Wine Info-point Taste&Buy c/o Departures Area – Milan Bergamo Airport tasteandbuy@visitbergamo.net www.eastlombardy.it

TOURISM INFO-POINTS Bergamo Via Gombito 13, Upper Bergamo Tel. +39 035 242226 bergamoalta@visitbergamo.net www.visitbergamo.net

Brescia via Trieste 1, Brescia - Tel. +39 030 3061266 Piazzale Stazione, Brescia - Tel. + 39 030 3061240 WhatsApp +39 342 6058111 infopoint@comune.brescia.it www.bresciamobilita.it/punti-di-contatto/infopoint Cremona Piazza del Comune 5, Cremona Tel. + 39 0372 407081 info.turismo@comune.cremona.it www.turismocremona.it Mantova Piazza Mantegna, 6, Mantova Tel. +39.0376 432432 info@turismo.mantova.it www.turismo.mantova.it

EAST LOMBARDY

HOW TO REACH US By plane The Milan Bergamo airport is located 5km from Bergamo, 50km from Brescia, 90km from Cremona and 120km from Mantua.

Other airports in the vicinity of Bergamo, Brescia, Cremona and Mantua are: Milan-Linate airport, Brescia-Montichiari airport and Verona airport.

By car The A4 Milan - Venice motorway For Bergamo: Bergamo exit For Brescia: Brescia exit For Mantua: Desenzano, Sirmione, Peschiera and Verona Sud exits A21 Turin - Brescia motorway, Cremona exit E22 Brennero motorway, Mantova exit On the train For Bergamo: frequent direct connections with Milan and Brescia For Brescia: frequent direct connections with Milan, Bergamo and Cremona For Cremona: frequent direct connections with Milan, Brescia and Mantua Mantua: frequent direct connections with Milan, Verona and Cremona.

CREDITS PHOTOS: Adverphoto di Pegorini Oscar (Archivio Camera di Commercio di Cremona), AlbatrosFilm, Archivio Comune di Brescia, Archivio Comune di Mantova, Archivio Turismo Comune di Cremona, Archivio VisitBergamo, Archivio VisitBrescia, ciclovagandomantova, Davide Ripamonti, Fabio Toschi – Indie Studio, Filippo Rivetti – Timeflees, Giovanni Tagini, Giulia Flavia Baczynski, inLombardia, Klaus, Luigi Briselli, Michele Rossetti Photography, Pio Rota, Salvo Liuzzi Photographer.

ILLUSTRATIONS: Gianluca Biscalchin PHOTOGRAPHIC COORDINATION: Fabio Toschi - Indie Studio TERRITORY COPY: Comune di Brescia, Comune di Cremona, Comune di Mantova, VisitBergamo FOOD COPY: Giorgio Lazzari PUBLISHER: Multi-Verso GRAPHIC PROJECT: Cristiano Mantovani TRANSLATIONS: Georgia Baillieu EastLombardy is a project by the Municipalities and Chambers of Commerce of Bergamo, Brescia, Cremona and Mantua.

If you want to have a truly unique dining experience and are looking for an excellent restaurant...

If you want to be sure that the raw materials of your dish come from producers with a short supply chain...

If you want to organise an experiential tour in our territory’s farms...

Or if you simply want to stay updated on our initiatives...

Visit the website: Or write to us at:

eastlombardy.it info@eastlombardy.it

63

DISCOVER TASTE&BUY

Savour the excellence of our territory and fly to over 120 destinations.

Taste&buy is located in the departures area of Milan Bergamo Airport, in front of gate A7.

www.milanbergamoairport.it