From lakes to mountains: the delicious mosaic of Brescia’s food and wine scene

In collaboration with Visit Brescia

From the shores of Lake Garda, Lake Iseo, and Lake Idro to the mountains of the Camonica, Sabbia, and Trompia valleys; from the rolling hills of Franciacorta and Valtènesi to the green plains through which the Oglio River gently flows, Brescia’s province (which shared the title of Italian Capital of Culture 2023 with Bergamo) offers an extraordinary variety of landscapes, places, and tourist attractions within a span of about 150 km.

The Lemon Groves of Gargnano ©this-is-gargnano-e-terresapori

The remarkable food, wine, and landscape diversity of Brescia’s Province

This diversity naturally reflects on its products and gastronomy, which are ripe for enjoyment and rediscovery. Brescia ranks as the fifth Italian province for its DOP Economy value but also boasts an impressive range of niche products with limited production, often without formal certification.

In this region, some of Italy’s highest-value DOP cheeses are produced (such as Grana Padano, Provolone Valpadana, Taleggio) alongside lesser-known varieties like Nostrano Valtrompia and Silter. The vineyards yield some of the most renowned denomination wines (Franciacorta DOCG, Lugana DOC, and Valtènesi DOC) as well as lesser-known labels like Cellatica DOC, San Martino della Battaglia DOC, and Valcamonica IGT.

Casoncelli

Casoncelli and manzo all’olio

Brescia’s vast expanse is reflected in its extensive array of products spanning plains, hills, and mountains. Casoncelli, Brescia’s stuffed pasta, is found everywhere but varies greatly. The pasta shell is paper-thin in Longhena, becoming thicker as you move north to the Caicc of Breno, with a rough, tall shell. Fillings range from a delicate mix of bread, cheese, and herbs in Longhena to more complex combinations in Vione or Monno, where pork and cotechino even make an appearance, encased in potato-based dough. The garnish, however, is consistent: melted butter and sage.

Manzo all'olio ©Visit Brescia

Another distinctive dish is Manzo all’Olio from Rovato. Here, the preparation involves slow-cooking beef (typically the cappello del prete cut) in water, oil, anchovies, and garlic. The cooking juices are thickened with bread and grated cheese to create a rich sauce for the sliced meat.

Cured meats, cheeses, and freshwater fish

Brescia’s cured meats rival the best in Italy. Examples include the delicately spiced Salame Cotto from Quinzano d’Oglio, the hand-chopped, lightly smoked Salame from Monte Isola, and the lamb sausage (Salsiccia di agnellone castrato) from Breno. The region’s mountain areas are home to the Bionda dell’Adamello goat, whose milk is used by small-scale farmers to produce the enchanting Fatulì cheese of Valsaviore.

Bagòss, Malga del Re ©VisitBrescia_ph akòmi.it

In the remote Valvestino valley, another gem is Tombea cheese, aged for at least two years to develop an incomparable white-flower aroma. The richly flavoured and prized Bagòss, a hard-textured cheese that is a Slow Food Presidium, hails from Bagolino and is made from raw milk of Brown Alpine cows. Its golden hue comes from saffron, a unique addition.

Sardine del Lago d'Iseo ©Visit Brescia

Although Brescia lacks a coastline, its freshwater fish have always been celebrated. Local specialities include the dried sardines of Monte Isola, oven-baked Tinca (tench) from Clusane, Sisam from the northern Lake Garda (dried and marinated alburnus fish with onions and vinegar), and fried perch fillets from Idro and Anfo. In the unique lemon groves of Upper Garda, dating back to the 1700s, fragrant lemons are cultivated.

Pirlo ©Visit Brescia

Brescia: a city of culinary delights

Brescia offers a surprising culinary experience, perfect for relaxed gourmet stops in cosy trattorias serving authentic traditional cuisine or refined restaurants showcasing innovative cooking. City patisseries are the place to discover Bossolà (a ring-shaped cake) before settling into a central bar to enjoy a Pirlo, a local aperitif made with still white wine, Campari, soda, and a twist of lemon. Both the Bossolà and Pirlo are DECO products, as are the Biscotto Bresciano and Persicata (a peach and sugar-based dessert).

Fritürö de lat

Be sure to try Fritürö de lat, a fried custard cut into diamond shapes and dusted with icing sugar—a lesser-known but deeply authentic Brescia speciality.

Franciacorta, Garda, Colli dei Longobardi, and Valle Camonica

The province of Brescia is home to four outstanding wine regions and numerous wineries where visitors can taste and purchase premium wines. Here, wine tourism has become an art of hospitality, offering accommodation options from farm stays to charming relais retreats amidst the greenery.

Header image © Brescia Tourism

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