Here are some of the proposals that you will find in the PF900 menus of our city restaurants. Ask us for advice and tell us your preferences or intolerances: our restaurateurs will know how to be remembered for their genuine flavors and aromas.
All the gastronomic offers of the PF900 visit projects will be accompanied by local wines. Brescia is surrounded by 3 Wine Roads, the Franciacorta Road, the Colli dei Longobardi Wine Road and the Garda Wine and Flavors Road, with high-level productions: from the best known Franciacorta, to the structured reds of the hills beyond the city crossed by the Wine Road of the Longobard Hills, to the fragrant nectars of the Garda hills.
Guide menu to savor, course after course, the typical Brescian cuisine
The coolest aperitif in our house, as the New York Times defined it, is a fresh and delicate cocktail with a genuine personality: ⅓ of still white wine, ⅓ of Campari and ⅓ of soda, garnished with an orange slice and little ice. Among the variants, Aperol instead of Campari. According to tradition, it should be prepared in jugs to be served fresh without ice, after having rested in the refrigerator; today for convenience it is done at the moment at the counter. Served in tall stemmed glasses with a balloon cup, pirlo is accompanied by enjoying a tray of cheeses and cold cuts typical of the nearby valleys.
The Casonsèi. The Casoncelli from Brescia have a thin paste suitable for enhancing the flavor of the filling, which in the traditional form is made up of grated stale bread and cheese: depending on your preferences you can use Grana Padano or Bagòss.However, there are several versions: the casoncelli di Longhena are prepared with a filling based on herbs, while in Valle Camonica the recipe calls for the use of meat or vegetables. The famous casoncelli di Barbariga deserve a special mention, awarded with the De.Co. hallmark, with a rich filling consisting of grated Grana Padano, breadcrumbs, cooked ham, herbs, meat broth and nutmeg.
I Gnoc de la cua. A De.Co. protected by the Municipality of Ponte di Legno and typical of the entire area of the Upper Camonica Valley. We are talking about Gnoc de la Cua, tasty and simple gnocchi just like the ingredients that compose them: stale bread, potatoes, milk, spinach (or Buon Enrico grass) and flour.
Spit from Brescia, beef in oil, cod and rustignì. There are many typical features in the second courses. The traditional one is the spit: it is prepared with chicken, rabbit, ribs, pork and potatoes. The meat is strung into small pieces on steel rods, then cooked for 5 to 6 hours, with sage leaves inserted between each bite to enhance the flavor.It is difficult not to mention the beef in oil served with polenta: a highly prized meat called “The priest’s hat”, cooked for about 3 hours with a tasty sauce enriched with desalted anchovies. And after a nice stewed cod, cooked in a sauce of onions, carrots and celery, with a sprinkling of parmesan and a side of polenta. For vegetarians, a no less tempting proposal: the rustignì consists of an omelette generous in taste and energy: several slices of cheese are melted in the browned onion and when everything is in a row, beaten eggs are added. Everything is cooked, stirring often and brought to the table garnished with steaming polenta.
The Bossolà. Typical dessert of Christmas in Brescia, Bossolà is similar to a donut but softer and fluffier and can be enjoyed in any period. of the year. A fresh and light dessert even more than pandoro. Made with simple raw materials, it is served as a dessert at the end of the meal, also accompanied by custard or cream cheese, and it pairs deliciously with a good glass of sweet or liqueur white wine.