Shop windows and menus full of local delicatessen, excellent food to be tasted, listened to, to carry home or in your heart. PDO and PGI food and wine products, among which you can find very famous ones such as Parmigiano Reggiano, balsamic vinegar or almond nougat. But also objects from local artisan workshops, elegant jewellery, suggestive vintage clothes, musical instruments from the ancient tradition of masters full of creativity and inspiration. Every day in the streets of the cities of the Circuito open shops and laboratories, delicatessen shops and restaurants that offer local specialities as also the authentic pleasure to share them with others.

Cheeses are indeed the most important typical product in Bergamo tradition. Thanks to the characteristics of the territory, dairy products acquire an aroma and taste that is unique of this area. The perfect match is with honey, jams, extra-virgin olive oil, or Valcalepio wine in its various typologies. In Brescia typical products take advantage of the vastness and variety of the territory. In the countryside the protagonists are grilled meats, beef in oil, game, cured meats. Around lakes and rivers, typical dishes are made from carps, trouts, eels, tenches and sardines; on the hills you eat cheeses such as the famous "Bagòss", the soft cheese of Tremosine, or Rosa Camuna.
One of the most famous Italian foods takes its name from a city: Prosciutto crudo di Parma, produced on the hills together with Salame di Felino. Other characteristic cured meats of Bassa Parmense are Culatello di Zibello and Spalla Cotta di San Secondo. The most important product for Emilia dinner tables is Parmigiano Reggiano, born in the Middle Ages on the hills between Reggio Emilia and Parma. The typicality of this cheese is the unique mix of particular environmental conditions, soil, water, and cattle feed, as well as artisanal production that has remained the same over the centuries. In Reggio Emilia, thanks to the institution of a cow brand called "razza reggiana", you can taste a particular type of Parmigiano called "Parmigiano-Reggiano delle Vacche Rosse".
Modena offers another typical product. A dense syrup, more sweet than sour, sold in precious small bottles after even 50 years of ageing, Aceto Balsamico Tradizionale di Modena DOP can be tasted in drops over flakes of Parmigiano Reggiano, risotto, on fruit or even on ice-cream. Stop by one of the acetaie where vinegar is produced, also to taste a bit of this heavenly seasoning product.
Driving down to Lodi the route goes back to cheeses. Don't miss Granone lodigiano, Mascarpone, Panerone or Pannerone. Your palate will also be tickled by desserts like Tortionata, an almond pie of ancient origins: the recipe was recorded in 1885 by the pastry chef Alessando Tacchinardi, but presumably dates back to the late Middle Ages. Another sweet speciality, this time from Cremona, is torrone, a gourmet dessert made of almonds, whose recipe was probably imported from Arab culture.
Pavia territory, just like the rest of Pianura Padana, is based on the culture of pig rearing, whose meat is used to produce cured meats always served as appetizers: pancetta, coppa, cotechino, sanguinaccio (cooked and left to cool down), but above all salame such as the PDO salame from Varzi, traditionally immersed in fat for preservation (salam d'la duja, from "olla", the pot used for preparation) or duck salame from Mortara. Cured meats also characterise the cuisine of Piacenza, as well as cheeses that were the pillars of agricultural economy. Delicious products to be accompanied by PDO wines from Colli Piacentini, to intensify the perfumes and flavour of food.