Top 10 Traditional Foods
in the Province of Bergamo

Caseificio Defendi is a family-owned cheese producer based in Vidalengo, Lombardy, with a history that dates back to 1865. Over more than a century and a half, the company has combined strong ties to local dairy farming with the gradual introduction of modern production technologies. Defendi is especially known for producing protected designation of origin cheeses such as Gorgonzola DOP and Taleggio DOP, alongside a wider range of fresh and semi-soft Italian cheeses typical of northern Italy. The milk used comes from carefully selected suppliers, and the production process balances technical precision with artisanal stages that are essential for proper maturation and flavor development. The portfolio also includes specialty cheeses made from buffalo milk, expanding the diversity of its offering. Caseificio Defendi is active on international markets and has received recognition at major cheese competitions, reflecting the consistency and quality of its products. Despite its growth, the company remains rooted in family values and a strong respect for tradition, which continues to shape its identity and approach to cheesemaking.Expand

Quattro Portoni s.r.l. - Società Agricola is an Italian dairy farm located in Cologno al Serio, in the Lombardy region of Italy. The company specializes in producing cheeses made from goat's and water buffalo milk, including a diverse range of unique and traditional Italian cheeses.Expand

Arrigoni Sergio Formaggi is a renowned Italian dairy company founded in 1914 in the province of Bergamo, at the heart of one of Italy’s most celebrated cheesemaking regions. The company specializes in the production of traditional DOP cheeses, while also developing innovative varieties with distinctive characteristics, maintaining a constant balance between tradition and modern technological standards. Arrigoni combines milk sourced from local farms with artisanal craftsmanship and strict quality control, ensuring consistency and authenticity in every product. Their cheeses are aged in both natural and controlled environments, with special attention given to maintaining optimal microclimatic conditions in their maturing cellars. Arrigoni exports its products worldwide and enjoys a strong reputation in the premium cheese sector, thanks to over a century of tradition, origin certifications, and unwavering dedication to quality.Expand

Arrigoni Battista is a renowned Italian cheese producer based in Pagazzano, in the Lombardy region, with a rich tradition dating back to 1920, when the company was founded by Battista Arrigoni. Arrigoni stands out for its integrated production chain that covers every stage – from livestock farming and milk production on its own farms near Bergamo to the aging and packaging of cheeses in modern facilities in Pagazzano. This allows for complete quality control and the preservation of product authenticity. Arrigoni Formaggi is synonymous with a passion for cheese, a combination of tradition and innovation, and a commitment to quality, making them one of the most prominent cheese producers in Italy.Expand

Hammer - Italian Craft Beer is a contemporary Italian craft brewery based in Villa d’Adda in Lombardy, founded in 2015 with the ambition to combine precise brewing technology with a strong sense of style. Although relatively young, it quickly gained recognition for beers that balance technical clarity with pronounced aromatic profiles. Its location in the Bergamo area provides access to high-quality water and regional ingredients that contribute to consistent production. The brewery’s range covers a wide spectrum of styles - from light Belgian-inspired blanche beers and modern American IPAs to darker, more complex brews featuring smoky or roasted notes. Hammer - Italian Craft Beer’s recipes are built on continuous experimentation and the exploration of new combinations of hops, spices, and fermentation techniques. The brand’s philosophy emphasizes authenticity, precision, and consistency, guided by the belief that beer should have character without unnecessary complexity. Their beers are often recommended to drinkers who appreciate clean, straightforward flavors as well as those who seek styles with expressive aromatic depth. The brewery continues to expand its portfolio, refine existing recipes, and strengthen its identity in an increasingly demanding craft beer market.Expand

Latteria di Branzi is a renowned cheese producer with a tradition dating back to 1953. This dairy works with more than 70 small mountain farms, collecting milk used to produce traditional and high-quality cheeses. Their most famous product is Branzi, a cheese with a rich history, which is linked to other well-known cheeses from the region, such as Bitto and Formai de Mut. Latteria di Branzi stands out for its products that reflect the cultural and natural heritage of the mountainous area. Through its collaboration with small farms, Latteria di Branzi not only helps preserve local farming traditions but also supports the conservation of the plant and animal species that inhabit this mountainous region. The dairy is also actively involved in promoting sustainable farming practices that align with the preservation of natural resources.Expand

Quattro Portoni Srl is a cheese producer based in Italy that specializes in making cheeses from buffalo milk. The company was founded by the Cologni brothers and is located in Cologno al Serio, Bergamo. Quattro Portoni produces over 25 different types of cheeses and has won numerous awards for their innovative products, which include a variety of both fresh and aged cheeses. Their most famous cheese is probably the Blu di Bufala, a blue cheese made from buffalo milk.Expand

Bugan Coffee Lab is an innovative brand specializing in coffee, located in the heart of Bergamo, Italy. Their philosophy is based on the careful selection of raw beans and innovative preparation techniques, as well as providing the highest quality coffees to coffee enthusiasts around the world. Every week, Bugan Coffee Lab offers new types of coffee, allowing customers to explore diverse flavors and profiles. With a wide range of offerings, from classic espresso coffees to unique blends with special characteristics, visitors can choose from coffees with prominent fruity, floral, or spicy notes. This approach allows customers to embark on a true exploration of the complexity of flavors and the richness that coffee can provide.Expand

This mild-flavored cow's milk cheese has a soft and creamy texture, a strong aroma, and a fruity flavor. Its thin rind ranges in color from rosy to orange, and as it ages, it might develop edible mold. Taleggio is made in square blocks and has a pungent aroma that becomes more pronounced as the cheese ages. Though it can be eaten on its own, due to its delightful melting properties, Taleggio is also used in cooking. Historically linked to the Alpine valley of Val Taleggio, from which it takes its name, Taleggio cheese has been around since Roman times. Up until the late 1800s, it was made solely in Val Taleggio, but nowadays it's produced in northern Italy's neighboring regions of Lombardia, Piemonte, and around the province of Treviso in the Veneto region. The aging takes place in cold and humid environments, during which the rind must be treated with water and salt. After 40 days, Taleggio is ready for consumption.Expand

Stracciatella is a variety of Italian gelato (ice cream), consisting of milk, cream, and sugar, with chocolate bits swirled inside the mixture. It was originally invented in 1962 at the Ristorante La Marianna in Bergamo by Enrico Panattoni, who first decided to crack pieces of chocolate into the ice cream. He was supposedly inspired by the soup of the same name, made by cracking eggs into a broth, a process similar to cracking chocolate into gelato. Stracciatella is characterized by its smooth texture with a slight crunch. Its name is derived from the Italian stracciare, meaning to tear or shred into pieces. Today, stracciatella is one of the most popular ice cream varieties in the world.Expand

Casoncelli alla bergamasca is a traditional stuffed pasta dish originating from Bergamo. The fresh pasta dough is usually made with a combination of 00 flour, eggs, salt, and water. It's stuffed with a mixture of roast veal, ground pork, breadcrumbs, eggs, grated cheese (Parmigiano-Reggiano), sultanas, garlic, parsley, and sometimes pieces of pear. The pasta dough is folded and sealed by hand, and then boiled. Once done, casoncelli alla bergamasca are traditionally served in sugo burro e salvia (butter and sage sauce), often with the addition of chopped pancetta and grated Parmigiano on top.Expand

Produced in the Alpine valley of Val Taleggio, namely the Lombardian province of Bergamo, Strachitunt soft cheese is said to be a cross between blue cheese and Taleggio, the region's most popular cheese. However, Strachitunt is much rarer and peculiar in both taste and texture, bringing together a complex medley of flavors into one cheese: this unique cheese has quite a savory, creamy and nutty taste, but at the same time sweet and grassy. It belongs to the Stracchino Tondo table cheese family, and it is made with the combined morning and evening milk of the Bruna Alpina cow breed. To become ready for consumption it needs to age in limestone caves for ideally 75 days or at least 2 months.Expand

Traditionally produced within the Parco delle Orobie Bergamasche Alpine nature reserve in the Brembana Valley, namely the Lombardian province of Bergamo, Formai de Mut is a semi-hard cheese made with raw cow's milk. It is available in two varieties: cheese produced in the valley during winter (Fondovalle), and the one produced during summertime in the lush mountain pastures (d'Alpeggio). Ripened for at least six months, Formai de Mut is an excellent table cheese with quite a fragrant aroma, and a salty but not too spicy flavor. It is typically used for preparing local dishes such as Polenta Bergamasca, and pairs well with both red and white wines.Expand

Branzi is an Italian cheese made from Bruna Alpina cows’ milk. The cows graze on herbs and grass growing in the small village of Branzi in Bergamo, hence the name of the cheese. Although it was produced only during summer in the past, nowadays it's made all year round. It is typically aged for 4-6 months, during which it develops a compact texture and an intense flavor with hints of grass and hay. Pair it with full-bodied red wines, honey, pears, and black rye bread, or place Branzi over a slice of piping hot polenta until it melts.Expand

Polenta e osèi is a celebrated dessert originating from Bergamo in northern Italy, known for its rich flavors and distinctive presentation. The cake is built on a semi-spherical sponge base made from a combination of sugar, honey, eggs, flour, potato flour, and a leavening agent. This sponge is baked in molds about 12 to 14 centimeters in diameter, creating a soft and airy foundation for the dessert. Once baked, the cake is sliced in half and moistened with Curacao, a citrus-flavored liqueur, which adds subtle aromatic complexity. The filling consists of a chocolate and hazelnut buttercream, made by whipping butter with melted white chocolate, hazelnut paste, and a splash of rum. This creamy mixture is spread between the sponge halves, infusing the cake with rich, nutty flavors balanced by the chocolate’s sweetness. The exterior is coated with a delicate buttercream crafted from stiffly beaten egg whites combined with baked sugar syrup and more butter, producing a smooth and luscious texture. A key element of polenta e osèi is its vibrant yellow marzipan covering, rolled out to about 4 to 5 millimeters thick. The cake is entirely wrapped in this marzipan layer, which is then adorned with sugar crystals and artistic decorations that give the dessert its name. The top is embellished with apricot jam and small cubes of candied citron arranged alongside miniature chocolate marzipan birds, carefully posed with their paws turned upwards. The combination of bright yellow sugar crystals and dark cocoa powder sprinkled on top completes the striking presentation. Polenta e osèi is typically enjoyed in Bergamo and its surroundings during festivals and special celebrations. Served alongside espresso or dessert wine, it offers a multi-textured experience: soft sponge, creamy filling, and chewy marzipan.Expand

Paccheri alla Vittorio is a rich and flavourful Italian dish of paccheri pasta and a red sauce based on three types of tomatoes. It was first created by chef Vittorio Cerea in his restaurant "Da Vittorio", located on the outskirts of Bergamo. The story goes as follows: during their trip to Disneyland in Orlando, chef Vittorio and his wife went to one of the in-park Italian restaurants and were served a tagliatelle dish creamed at the table. Impressed by this concept and upon his return to Bergamo, chef Vittorio proposed his take on the recipe, with paccheri as a pasta of choice and a sauce made with three different types of tomatoes (San Marzano, datterini di Pachino, and oxheart). As in the American restaurant, the sauce would be completed and mixed with paccheri at the table, all in front of the guests. Paccheri alla Vittorio soon became a hallmark of "Da Vitorrio" and still is one of the (now 3-star Michelin) restaurant's favorite and most recognizable dishes.Expand