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The recipe for Bergamo panada

Bergamo cuisine: between tradition and goodness

Bergamo cuisine is a culinary tradition typical of the Lombardy region, located in the north of Italy. It is a poor and simple but very tasty cuisine, influenced by peasant culture and based on local and seasonal ingredients. Bergamo cuisine includes traditional dishes such as Bergamo panada, Bergamo-style casoncelli, risotto with DOP cheeses and overcooked or soup-based meats.

Bergamo risotto is a dish based on rice and taleggio DOP, a typical cheese of the region, while casoncelli are ravioli filled with meat and vegetables. Bergamo cuisine is also known for the presence of bread, which is used in many recipes as the main ingredient.

In general, Bergamo cuisine is healthy and nutritious, which aims to enhance the flavors and nutritional properties of its ingredients. Its simplicity and authenticity make it highly appreciated and still widespread today among families in Bergamo and the province.

Bergamo panada or pancotto

Bergamo panada, also known as pancotto, is a classic first course of Bergamo cuisine. With simple ingredients, this dish evokes the authenticity of rural life thanks to its delicious flavor even with the use of poor ingredients.

It derives from the tradition of reusing old bread and what was at home: peasant families knew that they should not waste food, but preserve it and transform it into new dishes. Bergamo panada is a traditional dish of the poor cuisine of Bergamo, located in Lombardy in Italy. It is a thick and nutritious soup made with stale bread, broth and vegetables, such as potatoes, onions and often cabbage.

Its preparation is really simple: stale bread is first soaked in vegetable broth, which gives it a soft consistency, and then mixed with vegetables and other ingredients to create a complete and substantial dish.

Bergamo panada is generally served hot as a first course, but - as in the past - it can also be enjoyed as a main course.

This traditional dish represents the poor cuisine of peasant life and has a strong sentimental value for the people of Bergamo and the Bergamo province. Even today, Bergamo panada is highly appreciated and is often prepared for special occasions and holidays as a dish of peasant memory that resides in every family.

Panada is perfect when enjoyed hot: let's find out how to prepare it together!

Pancotto: easy Bergamo panada recipe

Bergamo panada, also known as pancotto, is a very poor first course typical of the cuisine of Bergamo and its province. Born as a recovery - or necessity - dish, stale bread represents the main ingredient, it is soaked and cooked in broth, transforming it into a dense and nutritious soup. It can be prepared in about 30-35 minutes and is really easy: let's discover it together.

Ingredients for 4 people:

  • 300 gr. of stale bread
  • 1 liter of vegetable broth or meat broth
  • 1 shallot
  • 2 sage leaves
  • Salt to taste
  • Extra virgin olive oil
  • Grated Grana Padano cheese or a typical cheese to taste

Bergamo recipe procedure

To prepare the Bergamo panada, start by browning the shallot with a drizzle of oil in a pot or saucepan with high sides.

Then add the chopped stale bread and cover with the hot broth prepared previously. Add the sage leaves and cook over low heat for about 20 minutes, until the bread tends to fall apart.

Done! We turn off the heat, add salt (also a pinch of pepper if we want) and stir in the grated cheese we have chosen, the panada is hot and ready to be served. The additional idea is to accompany it with typical cured meats and a good local red wine.