The East Lombardy video-recipes
Bergamo, Brescia, Cremona and Mantua in 20 dishes

20 recipes in which tradition meet food innovation, 20 chefs and 20 restaurants from the four provinces of Mantua, Cremona, Bergamo and Brescia.

The video-recipes of East Lombardy, a small taste of what you can find on the table of East Lombardy, to discover culinary art first in video… then on the table!


Take a look at East Lombardy video recipes and discover all the tasty preparations of the four territories, accompanied by respected chefs that have re-invented the most typical dishes of the Lombardy tradition: unusual starters, great main courses, meats, cheeses, historic dishes of our culture. Everything is possible thanks to the collaboration of East Lombardy with the cooking school Arte del Convivio – Convivium Lab in Milan, where 5 video-recipes per territory were filmed, promoting East Lombardy’s typical cuisine.
The tasty trip among Lombardy’s food service started with the first recipe of Franco Malinverno chef at La Crepa di Isola Dovarese, in the province of Cremona. He presented savory Tortelli with St. Peter herbs, prepared with a stuffing of spontaneous herbs, onion, Grana Padano, breadcrumbs and eggs
Afterwards, the recipe of chef Maurizio Pesenti from the restaurant Dentella in Bracca (Bergamo): the Carnaroli rice al Formai de Mut and Bracca black truffle, a dish that represents the tastes and odors of the Bergamo territory.
And then Stoccafisso (codfish) with chestnuts from the chestnut grove of chefs Emilio and Lorena Zanola of the restaurant Castello a Serle (Brescia), an original main course that matches the “Ragno” variety of codfish with the chestnuts from the Castello restaurant chestnut grove.
Chef Alessandra Viola of the Hostaria Viola in Castiglione delle Stiviere (Mantova) has instead proposed her version of guinea fowl breast Bartolomeo Stefani style, a renaissance dish from the Gonzaga Court elaborated by chef Bartolomeo Stefani in the mid 1600’s.
Mille-feuille of eggplant and Buton de Pajas is the recipe of the Cremona farming tradition, revisited by chef Gianni Fontana of the restaurant Il Gabbiano in Corte de' Cortesi con Cignone (Cremona).
Chef Mario Cornali of the restaurant Collina in Almenno San Bartolomeo (Bergamo) has prepared Lake and Woods, a second course dish of Bergamo with lake fish and the tastes of the woods: char, walleye, perch, porcini mushrooms, chanterelles, raspberries, blueberries and juniper.
“Burnt sheep” is the giant bergamasco sheep accompanied by international flavors proposed by chef Michele Valotti of the trattoria La Madia in Brione (Brescia).
Chef Fabiana Tabai of the tavern Da Pietro in Castiglione delle Stiviere (Mantova) has revisited the traditional Mantua first course dish based on chards and Grana Padano: “malfatti alle erbe di campo”.
Pumpkin and sausage, typical products of the Cremona area, are the protagonists of this dish by chef Sergio Carboni of the Locanda degli Artisti in Cappella De' Picenardi (Cremona): Creamy risotto with pumpkin and sausage.
Paolo Chiari, chef of the Lalimentari restaurant in Bergamo Città Alta, has presented a dish that all families of the Bergamo area, for several decades, have been using to celebrate Sunday lunch: Rabbit Bergamo style on gross milled polenta.
A dish with the characteristic ingredients of the territory for chef Marco Cozza of the Antica Trattoria alle Rose in Salò (Brescia): Lake whitefish tartare, capers, lemons and caviar, typical of the Brescia side of the Garda Lake, blended with the smoked citrus fruits to make the dish tastier.
Chef Chiara Rizzi of the restaurant Finis Terrae in Mantua has chosen the Escargot stew cooked with Lambrusco, a non-coded recipe used in the farming tradition in the Mantua area where Lambrusco is produced (Sabbioneta and Viadana).
Chef Stefano Fagioli of the trattoria Via Vai in Bolzone in Ripalta Cremasca (Cremona), has put together all the tastes and aromas of the Cremona area with his Risotto with savoy cabbage and fresh salami tartare.
Egg in a cup with taleggio cheese fondue, black truffle and Grana Padano fondue is the original starter served with traditional Bergamo ingredients, proposed chefs Simona and Daniela of the Cozzi winery in Bergamo Città Alta.
Chefs Roberto Naldini and Matteo Stefanelli of Osteria Da Bortolino in Viadana (Mantova) have proposed stewed cheek lard , or “Ganassin”, a traditional Mantua dish made with cheek lard and Lambrusco wine.
Sbrisolona with zabaglione, the almond cake that is the symbol of Mantua pastry tradition, was proposed also in the province of Cremona, accompanied by the zabaglione made by chef Ubaldo Bartoletti of theTrattoria Dell'Alba in Piadena (Cremona).
Chef Alessia Mazzola of the Osteria Al Gigianca in Bergamo Città Alta (Bergamo) has prepared Casoncelli alla Bergamasca, used in the 1300’s as a welcome dish and to show joy, and now a Bergamo family tradition during the holidays.
Chef Gabriele Zapparoli of the Ristorante Il Tartufo in Revere (Mantova) has put together three typical characteristics of Mantua cuisine in the Bigoli with sausage and truffles cooked in Lambrusco wine.
In “Malfatti, Burro di malga di Bagolino e Bagoss”, Chef Manuela Rovelli of the Osteria Dell'Angelo in Gussago (Brescia)has revisited the antique recipe of Malfatti using typical products of Brescia cuisine.
And, in the end, chef Sokol Xibri of the restaurant Le antiche Rive in Salò (Brescia), has given us a tasty pause to promote the excellence of his territory through the preparation of the Brescia Risotto “where the lake meets the land and the sea”, a dish in which pike and lake whitefish from the Garda Lake come together with sea clams and mussels and land ingredients.

East Lombardy is the European region
of gastronomy 2017