Cremona
What to eat
Cremonese cuisine has strong culinary roots that translate into rich and tasty menus whose cornerstones are a few simply must-have dishes. When it traces tradition, it does so in a novel way, drawing on products mainly from the land. Rustic, suitable especially for the first autumn mists or winter colds, it is a concentrate of authenticity.
MARUBINI
Marubini are a typical fresh stuffed pasta from Cremona, called “marubèen” in dialect, and are served during the Christmas holidays or on special occasions. The filling is a mix of meats, cheese and spices, and their special feature is that they are cooked in a broth of three different meats, which is made by putting chicken (capon or hen), beef and pork or pot salami in cold water along with various vegetables. Marubini, known since the 500s, are a classic dish of Cremonese tradition, which is why to preserve the typical recipe it has been certified by deed by the Italian Academy of Cuisine.
TORRONE
Cremona is connected to one of Italy’s tastiest gastronomic excellences: torrone (nougat). Legend has it that the name “torrone” originated in 1441, on the occasion of the wedding between Francesco Sforza and Bianca Maria Visconti, the dukes of Milan. To celebrate the wedding, this sweet was prepared, modeled after the shape of the Cremonese Torrazzo. Prepared on festive occasions, it was given as a gift to political figures arriving in the city.A sweet with simple ingredients composed of a perfect mixture of honey, sugar, egg whites and toasted almonds and encased in white wafer. Torrone is a simple sweet with an unmistakable taste, savoring this culinary treasure means connecting with the culture of the area.
SALAME CREMONESE
Salame Cremonese is a unique product that tells the story of the union between nature and territory. There are several documents from the 13th century attesting to the presence of pig farms in this area, moreover, the animal has always played a central role in the local rural economy. The perfect integration of ingredients and processing of fresh meat flavored with salt and crushed garlic. Soft when cut, this product has a deep red color that fades to white in the fatty parts. Aromatic, fragrant and spicy on the palate, the product not only tells the story of the area but also of a folk tradition that has been handed down through generations.