A menu full of tasty and surprising dishes, from appetizers to desserts, excellent examples of Italian cuisine, slow food recipes or finger food. Every art city of the Circuito offers the best from its tradition, especially with food. From the typical casonsei with melted butter and sage to tortellini in brodo, from boiled meats to hazelnut cake, and finally mascarpone cream. Just grab a bite!

Pianura Padana cuisine is rich and multifaceted. The Casoncelli, the emblem of Bergamo cuisine, have a humble origin. Created as a dish to use up all leftovers from pork and beef roasts, the recipe has improved with time. Already in the 19th century the dish included amaretti, sultana, and lemon zest. The large and varied territory of Brescia offers recipes that draw inspiration from various ingredients: filled tench, beef in olive oil, game, and the unmissable Casonsèi, large ravioli filled with egg, cheese, spinach, or meat. Around Monza food comes from poor dishes where meat cuts were the most economic and were used to season cabbage, the basic element of peasant food tradition in Lombardy. Another tradition still alive is Cassoeula, the most representative of all delicacies in the area. The less 'noble' pig cuts (rind, trotters, head, ribs) are chosen to make the dish more savoury. For Busecca, the recipe cooks tripe, beef intestines together with some vegetables such as celery, carrots, tomatoes, and beans.
Cremona cuisine, savoury but simple, the main meat cuts from beef, pork, chicken, eggs, or river fish are accompanied by elaborate sauces and side dishes. Therefore the classic boiled meat - which cooks together different cuts of meat such as beef, head of calf, hen, and beef tongue - is served with mostarda di frutta typical from Cremona. Or Marubini ai tre brodi, cotechini in camicia, capponi ripieni, trippa, salami agliati, frittata are always accompanied by various vegetables from the orchard or wild from the fields.
Lodi is also well known for its ancient recipes. Like Tortionata, an almond pie whose recipe was recorded in 1885 by the pastry chef Alessandro Tacchinardi from Lodi, but probably originated in the late Middle Ages; the Turta de Casal, or Torta del Casale, a very old traditional home made dessert; cotognata, marmalade in sugar-coated cubes which at the beginning of the century was boiled in large copper pots; or Amaretti di Sant'Angelo Lodigiano, a much praised dessert already in the 19th century.
Recipes from Pavia are strongly linked to the products and the history of its territory. Such as Zuppa alla pavese, dating back to the Renaissance, made of eggs, Grana Padano, bread and broth, the only few ingredients left by the war between the French and Spanish troops. If you prefer a more tasty dish, try Ravioli al brasato, pasta filled with stewed meat and accompanied by the same meat used for the filling; Risotto alla Certosina with fish and river shrimps; or Pane di San Siro, a dessert made of chocolate sponge cake soaked in rum, decorated with hazelnut butter cream and coated with a cocoa sugar icing.
In Emilia, more precisely in Piacenza, typical dishes retain a dialectal inflection in their names. Pisarei e fasò, invented by the poor people to use stale bread, are small dumplings served with a special bean sauce (seven beans for each dumpling). Among main dishes, Picual ad caval is a portion (picula) of minced horse meat with tomatoes, onions and peppers. Add to all this a dish of anolini, classic filled pasta immersed in meat broth, or tortelli con la coda, candy-shaped pasta filled with spinach and ricotta cheese.
On dinner tables in Parma you will always find cappelletti or anolini, fresh pasta filled with stewed meat and cooked in broth, but also stracotto di carne specially used to fill anolini, trippa alla parmigiana seasoned with a generous quantity of Parmigiano Reggiano, bomba di riso with a filling of pigeons or sausage. To conclude, desserts typical from this city are torta di riso, chocolate and almonds, ring-shaped cakes and pudding, though the most famous are scarpette di Sant'Ilario, shortcrust pastry in the shape of a shoe and coated with icing or small beads usually consumed for the feast of the city patron saint on 13th January.
In Reggio Emilia you can taste Erbazzone, a savoury pie filled with boiled chard. In local jargon this is called scarpasòun because in its simplest form also the white trunk - that is the 'shoe' - of the chard was eaten. Also typical of Reggio are tortelli verdi, pasta filled with pesto, namely mashed spinach or green chard (sometimes even both) mixed with spices, grated cheese and ricotta cheese. The traditional recipe dictates that tortelli are served with melted butter on each layer, topped with aged Parmigiano Reggiano. Don't miss other typical dishes like brodo di carne, tortelli di zucca, torta di riso, tortellini fritti and al forno...
In Modena a well-known typical product is crescentina, or tigella, the real protagonist of all recipes. It is a small focaccia made of flour, water and salt, which accompanies cheeses and cured meats. Modena is also famous for zampone and cotechino, cured meats typical of the area, prepared with minced pork rind and meat, salt and spices; among desserts there are amaretti, small biscuits that have preserved the genuine taste and crispness of home-made sweets.