BREAKFAST: AN OPPORTUNITY TO GET TO KNOW THE TERRITORY
A good day starts with a great breakfast. Recognised by everyone as the most important meal of the day, it encapsulates the energy and cheerfulness that helps to better cope with waking up and with daily commitments.
Breakfast is a pleasure to enjoy during a slow wake up while on vacation rather than in the rush of daily routine.
It is the time to appreciate, enjoy and experience the flavours and scents that characterise the place we are visiting, becoming the added value of a stay as well as one of the memories of a beautiful vacation.
To appreciate this aspect, to emphasise the nutritional and experiential value of breakfast, is one of the objectives we have proposed and that we are convinced is worth spreading.
The East Lombardy breakfast is therefore defined as an offering that can convey the value of the territory and tradition, which is sustainable and draws on the short chain, which is expressive because it tells its genesis and finally that can excite in an ecstasy of taste and flavours, those who experience it. Breakfast as a gastronomic experience, therefore, is coloured by the places and the history of those who offer it.
TERRITORY AND HISTORY
East Lombardy offers a rich array of both sweet and savoury products and preparations for breakfast that are typical of the territory. This is thanks to the natural complexity of the various places: mountains, valleys, hills, plains, lakes and rivers that have given rise to different types of productions that, over the centuries, thanks to stratifications and cultural mixes have assumed different characteristics in every town, in every district, in every family.
For example, each territory has its classic donut, apparently similar in name but with different consistencies and ingredients. We find, therefore, the Mantuan Bussolano, the Bussolà from Brescia, the Bussolano from Soresina (CR) and the Bergamasco Torta del Donizèt.
Anello di Monaco and sbrisolona from Mantua, Bergamasco polenta and osei, bunbunenn and baci from Cremona and spongada from Brescia are just some of the typical local traditional products that you can hear about when travelling between the provinces.
On our tables, to satisfy every type of breakfast, from the Italian to the more continental, there are local fruit jams or marmalades made from citrus fruit from Garda, small fruits, milk and yogurt, as well as mostarda and renowned cheeses.
Making breakfast unique is the enhancement of local products, the care givens to the preparation and presentation, the variety of products on offer coupled with the passion of the artisans, chefs and pastry chefs.
Breakfast is an emotive tale, narrating the passion for creativity, knowledge of tradition and experience in choosing the best raw materials.
NOW LIKE IT WAS THEN
Bread soaked in milk or wine, cheese, dried fruit, eggs, honey; the ingredients of Jentaculum, the breakfast of the Romans, do not seem to differ much from those offered by the locals participating in the project "Breakfast: an opportunity to get to know the territory". And it couldn’t be otherwise: to cook you have to start from what nature offers, favouring the short chain.
Bergamo has for centuries been the crossroads between the transhumance of flocks of sheep and the cargà il mut (ascent to the alpine pastures) of the herds of cows. Still today, the Bergamasco territory is that which has the highest density of D.O.P. cheeses throughout Europe, nine in total; Taleggio, Formai de Mut, Strachitunt, Gorgonzola, Grana Padano, Bitto, Provolone Valpadana, Quartirolo Lombardo and Salva Cremasco. The territory of Brescia follows closely behind this primacy, precisely because it has similar morphological characteristics and offers two precious D.O.P. productions: Nostrano Valtrompia and Silter. Mantua and Cremona, in the middle of the Po Valley, have extensive pastures useful for the production of cow’s milk needed for the world's best known cheese, Grana Padano D.O.P.; South of Po, in the Mantuan territory, Parmigiano Reggiano D.O.P. is also produced.
There are many other quality cheeses from East Lombardy that are great for breakfast: Agrì di Valtorta, Stracchino all’antica from the Orobie Valleys, Storico Ribelle, Bagòss from Bagolino,Fatulì from Valsaviore, all Slow Food Presidia and, furthermore, among the P.A.T. – Traditional Agri-food Products of the Lombardy Region – there are: dairy, many types of ‘formaggelle’ cheeses, Branzi, Crescenza, Robiola, an infinity of delicious goat’s cheeses and many others.
The P.A.T. mountain butter is exquisite and should be eaten on bread together with local fruit jams or the Slow Food Presidium honey from the high mountains.
There are two D.O.P. Extra Virgin Olive Oils produced in the territory: Garda and Sebino.
The extensive agricultural land allows for the cultivation of excellent types of fruit: Mantuan I.G.P. melons and pears, Raspberries from Lozio De. Co., Chestnuts from Valle del Garza De. Co.
As well as berries, apples, chestnuts, plums and apricots.
Finally, do not forget the P.A.T. processed fruit products: quince paste and mostarda from Cremona; mostarda and ‘sugolo’ from Mantua.
Produced in the East Lombardy territory and included in the regional list of Traditional Agri-Food Products (P.A.T) we find:
Finally, among the traditional desserts: the bussolà from Brescia, the Torta di Treì, the Türünina from Cremona De. Co. and the Spongada from Valcamonica.