Restaurants in the province of Bergamo

Bergamo is among the Italian provinces with the most protected cheeses — nine of them, nearly all born in its valleys. The cooking is mountain cooking even in the city.

What you eat here

• Casoncelli alla bergamasca — meat ravioli with amaretto and raisin, dressed with melted butter, pancetta and sage. The sweetness inside the savoury is the signature.
• Polenta taragna — maize and buckwheat, beaten with butter and cheese until it pulls.
• The cheeses: Taleggio, Gorgonzola, Formai de Mut, Branzi, Strachítunt.
• Scarpinocc from Parre, and stracciatella, the ice cream invented in Bergamo.
• Polenta e osei, both the real dish and its marzipan namesake in pastry shops.

The wine

Valcalepio makes Merlot and Cabernet reds, and Moscato di Scanzo DOCG is among the smallest DOCGs in Italy: a few hectares of rare sweet wine.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.