The cuisine of the Province of Brescia is both traditional and modern at the same time, and even varies depending on the location. The area surrounding the lake district is renowned for its fish dishes, cooked in every imaginable way.
In the mountains, pasta dishes are made with aromatic herbs and different types of cheese, such as the tasty Bagoss.
In the area south of Brescia, where animal cultivation and hunting are traditional, the sausages and game are excellent.
The mild climate on the banks of Lakes Garda and Iseo is ideal for olive growing; thus among the typical products of Lombardy is olive oil. The extra-virgin olive oil produced around Lake Garda possesses exceptional taste and aroma, confirmed by its P.D.O. label.
The typical dish of Valcamonica is sheep sausage, chopped lean meat mixed with skimmed broth of sheep bones. Another Valcamonica product is the strinù, local salame cooked on charcoal or a hot plate, or even boiled.
Finally, the stuffed pigeon is cooked in accordance with Brescian tradition (it should be accompanied by a wine the caliber of the Valcalepio red). Among the cheeses are the Stilter from the Alpine foothill zone, Casolet Dell?Amadello, and the sweet-flavored Formagelle from Lake Iseo. And finally? wine: connoisseurs and novices both must try Franciacorta. Then, among the D.O.C. wines are Botticino, Capriano del Colle, Trebbiano e Rosso and Cellatica. Lake Garda D.O.C. wines include San Martino Della Battaglia and Lugana, along with several classic reds and whites.
