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The food in Milan & Bergamo

By Wednesday, May 22, 2013 , , ,

Ok- I know this will come as a shock to many, but I may be the only person in the world who doesn't really like Italian food.

It's true.

Oh, I like latte maciattos and gelato, but pizza is usually too greasy for me. And unless it's in a really exciting sauce, pasta is just carb-y and bland.

Plus, I don't eat Prosciutto. And I found out I really do not care for polenta.

So I actually had quite a bit of trouble finding food in Italy. I'm going to Florence in two weeks and am a little worried about finding dinner for two weeks.

But the desserts! All the desserts I have photos of were from Bergamo:





Polenta e Oesi - Polenta e Oesi ( Oesi is Italian for bird)is a Bergamo specialty. It's a chocolate birdie on a nest of what looks like polenta, but is really a sugar covered mousse-y cake. I thought I could taste something like amaretto in the cake and after some research it looks like it contains Alchermes.







And Finally, just before leaving for Milan we stopped for some Gelato.


In Milan, we found a beer bar called BQ Birra Artigianale di Qualit├á that served giant burgers and 24 beers on tap, plus 200 bottles! The beers on tap were their own kind, with names like Cleopatra, Attila and Genghis Khan. My husband wrote a full review of it here on his own blog.



If you visit Milan, you have got to know about one dining tradition: the aperitivo. Although the before dinner drink was typically restricted to a few choices, now nearly any wine, cocktail or even beer had around 6 or 7 in the evening can be included. What makes this special is that the aperitivo comes with food - sometimes just some potato chips, sometimes a buffet and sometimes with a bento box of sushi.

The idea isn't to fill up on these snacks, but to nibble away while enjoying your drink, however the above was enough of a meal for me and cost 9 euro for the wine and food.

Yes, Please!

And finally, I will leave you with a dog drinking from a water fountain for filling up bottles.

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