{"id":80869,"date":"2024-06-19T11:21:34","date_gmt":"2024-06-19T09:21:34","guid":{"rendered":"https:\/\/visitstg2.visitbergamo.net\/oggetto\/i-casoncelli-e-la-polenta\/"},"modified":"2024-10-10T10:39:41","modified_gmt":"2024-10-10T08:39:41","slug":"i-casoncelli-e-la-polenta","status":"publish","type":"oggetto","link":"https:\/\/visitstg2.visitbergamo.net\/en\/oggetto\/i-casoncelli-e-la-polenta\/","title":{"rendered":"The casoncelli and the polenta"},"excerpt":{"rendered":"","protected":false},"author":7,"featured_media":67952,"template":"","categories":[],"tags":[],"aggr":[824],"area":[],"kind":[350],"zona":[],"class_list":["post-80869","oggetto","type-oggetto","status-publish","has-post-thumbnail","hentry","aggr-imperdibile","kind-editoriale"],"acf":{"hero_type":"images","size":"full","slides":[{"image":false,"video":"https:\/\/visitstg2.visitbergamo.net\/wp-content\/uploads\/2024\/06\/IMP-Casoncelli-polenta.mp4","video_mobile":false,"video_with_audio":false,"duration_ms":"","title":"","text":"","hero_slide_buttons":{"buttons":false},"slide_buttons":false}],"filotto_title":"","filotto_sub":"","filotto_layout":"scroll","filotto_fill":"manual","filotto_items":false,"filotto":{"filotto_title":"","filotto_sub":"","filotto_layout":"scroll","filotto_fill":"manual","filotto_items":false,"filotto_fill_conditions":{"or_filter":false,"only_ambassadors":false,"max_elements":0,"show_total":false,"see_all":false,"custom_show_all_page":null,"order_by":false,"order_way":false}},"related":false,"hero_title":"The casoncelli and the polenta","hero_text":"","modules":[{"acf_fc_layout":"two_columns_module","tcm_title":{"title_text":"Casoncello: the stuffed pasta of the Bergamo tradition"},"tcm_ui":false,"tcm_content":[{"acf_fc_layout":"text","text":"

Symbol of Bergamo, Casoncelli with butter and sage<\/strong> are one of the most beloved dishes of the Bergamo culinary tradition and represent the genuine cuisine of the valleys.<\/p>\n

Every family has its own small secret variations, but they all share the same shape: a precious half-moon-shaped pocket<\/strong> that encloses a delicious filling.<\/strong><\/p>\n

Originally created as a humble dish, a fresh pasta to cleverly encase leftovers; today, the recipe for Casons\u00e8i de la<\/strong> Bergamasca<\/strong> follows a precise set of guidelines<\/strong> that protects its production. The filling is rich: pears, beef and pork, sultana grapes, amaretti, Grana Padano, spices, bread, eggs, and lemon zest. An explosion of flavor!<\/p>\n

Since 2016, the De Casoncello<\/strong> festival has been held in the city, entirely dedicated to celebrating this exquisite traditional dish. Throughout the rest of the year, you can taste Casoncelli in all the typical restaurants<\/strong> in the city and province. All that\u2019s left for you to do is discover where the best ones are served!<\/p>\n"}]},{"acf_fc_layout":"gallery","gallery_items":[{"description":"","image":{"ID":68098,"id":68098,"title":"casoncelli ragazza","filename":"casoncelli-ragazza.jpg","filesize":274566,"url":"https:\/\/visitstg2.visitbergamo.net\/wp-content\/uploads\/2024\/06\/casoncelli-ragazza.jpg","link":"https:\/\/visitstg2.visitbergamo.net\/en\/oggetto\/i-casoncelli-e-la-polenta\/casoncelli-ragazza-2\/","alt":"","author":"7","description":"","caption":"","name":"casoncelli-ragazza-2","status":"inherit","uploaded_to":80869,"date":"2024-06-26 12:20:56","modified":"2024-06-26 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the yellow gold of the people from Bergamo "},"tcm_ui":false,"tcm_content":[{"acf_fc_layout":"text","text":"

Like the Casoncello, polenta<\/strong> also has its roots in the peasant tradition.<\/strong><\/p>\n

Prepared with corn flower<\/strong>, water, and a pinch of salt, it was cooked in traditional copper kettles<\/strong> and served as a side dish to meat, cheese, and vegetable dishes. Its versatility and filling power made it a staple of the local diet until the post-World War II period. From then on, it became a Sunday dish when the family is gathered, served with rabbit<\/strong>, braised meat,<\/strong> or other meat delicacies.<\/p>\n

In addition to the beloved simple recipe, polenta becomes taragna<\/strong> when mixed with butter and local cheeses.<\/strong> It’s a must-try! Taragna is especially enjoyed hot in the villages of the upper Brembana Valley,<\/strong> while the simple recipe can be appreciated in all the typical restaurants in the area and sometimes appears in extremely original recipes.<\/p>\n

Polenta also has its festival, the Festa della Taragna in Stabello<\/strong>, in Brembana Valley.<\/strong> In September, this is an unmissable event for one of the most beloved fairs among the Bergamaschi. The golden queen is served with wild boar, roe deer, skewers, cotechino, and good local wine. Thousands of food lovers await this gathering to sit at long tables and enjoy the festivities.<\/p>\n"}]},{"acf_fc_layout":"gallery","gallery_items":[{"description":"","image":{"ID":67952,"id":67952,"title":"Polenta","filename":"Polenta-.jpg","filesize":465162,"url":"https:\/\/visitstg2.visitbergamo.net\/wp-content\/uploads\/2024\/06\/Polenta-.jpg","link":"https:\/\/visitstg2.visitbergamo.net\/en\/oggetto\/i-casoncelli-e-la-polenta\/polenta-2-2\/","alt":"","author":"7","description":"","caption":"","name":"polenta-2-2","status":"inherit","uploaded_to":80869,"date":"2024-06-26 10:13:19","modified":"2024-06-26 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