
The most representative dish in the Brescian culinary tradition is casonsèi, large ravioli stuffed with Parmigian cheese, spinach and eggs. Other popular dishes are strangolapreti (”priest stranglers”), elongated dumplings made of spinach, bread, eggs and cheese. From Mantua, we have the tradition of tortelli di zucca, stuffed with pumpkin, almond cookies, fruit mustard, raisins and pine nuts. A real delicacy! Also not to be missed, especially in the fall and winter, is polenta taragna, made from buckwheat, cream cheese and butter. Among the soups, mariconda is typical: bread and egg dumplings flavored with nutmeg and Parmigian cheese and cooked in broth.
Among the meats, Brescian gastronomy offers tripe, lepre in salmì (wild hare), mixed kabobs and uccelli scappati (”escaped birds”), which, the name notwithstanding, is actually pork wrapped in sage leaves. Also, typical, manzo all’olio, a very popular braised beef dish. One dish much loved by Brescians is polenta and game birds, which is eaten during hunting season.
Lake Iseo fish is highly-prized: try the baked tench with polenta. And for those with strong palates, there’s lumache alla bresciana, snails cooked with spinach and seasoned with abundant grated Parmigian cheese.