Montichiari
What to eat
Brescian cuisine has a poor base that relies on simple ingredients with strong flavors. Dishes originate from the territory and are inspired by landscapes such as mountains, hills, lakes and forests in this way the culinary tradition proposes dishes where land and lake are combined. The territorial diversity proposes dishes that are closely related to the ingredients but above all to the history of the area.
CASONCELLI
One of the most unmissable culinary dishes of the Brescian culinary tradition is casoncelli. The “casonséi,” in Brescian dialect, originated around 1500 and are a dish rich in history. Preparing them is an art, the dough must be thin enough to show the filling. the latter consists of grated stale bread and cheese. Today there are an infinite number of different recipes, each family follows its own to unite everyone, however, is the sauce made of melted butter, sage and a generous sprinkling of cheese. Eating this dish means savoring the tradition, history and culture of an area.
SPIEDO BRESCIANO
Spiedo is the symbol of the Brescia area, a typical ancient dish made from game meat and farmyard animals. The real recipe has been handed down from generation to generation and tells the story of the customs of peasant culture. The real Sunday dish where families would get up early in the morning to prepare and cook the spit. It is a mixture of pieces of meat placed on long skewers alternating with pieces of sage and potatoes, simmered for hours over wood embers and with melted butter. Today the spit has a modern formula but it is still the food that unites and brings the family together.
(Fonte immagine: Albertoquinto)
BOSSOLA
A typical Brescian Christmas cake, bossolà has the characteristic shape of a doughnut. Legend has it that the name derives from the Celtic ‘bés ‘mbesolàt’, meaning ‘twisted snake’. Moreover, this symbolism, found in legends and folk tales, is linked to power and rebirth. A cake with simple ingredients such as butter, eggs and flour, it takes a long time to make. a rustic-tasting cake that has become an institution over time.
(Fonte immagine: Iginio Massari)