Returning to a City We Know Well

Bergamo has been part of my story for many years. During my studies in Italy, I travelled there almost every month from the Netherlands, so returning to the city always feels familiar. Before our cruise from Malta, we decided to spend time in Bergamo together at the end of May. It was a wonderful opportunity to see the city again, but this time through a different lens: its food.

Italy is often imagined through a collection of famous ingredients: olive oil, tomatoes, fresh herbs, pasta, and pizza. All of these are important, but Italian cuisine has never been one single tradition. Every region tells a different story because every landscape provides something different.

Bergamo is a perfect example. Sitting between the plains of Lombardy and the Alpine valleys, its cuisine has been shaped by mountain agriculture. Dairy farming, local cheeses, butter, polenta, and hearty dishes have always been part of the region’s identity. The food reflects the environment around the city.

Pumpkin, Casoncelli, and a Surprising Pairing

For me, one ingredient immediately represents the flavours of Bergamo: pumpkin. It is simple, local, and deeply connected to the cuisine of the region. A plate of pumpkin-filled ravioli with butter and sage sauce remains one of those dishes that stays in your memory long after the meal is finished.

We also tried one of Bergamo’s most traditional dishes: casoncelli alla bergamasca. The meat-filled pasta immediately reminded me of agnolotti del plin from Piedmont. Across Italy, pasta names often describe the shape rather than the filling, which is why different regions can have dishes that feel closely related while still remaining completely their own.

The biggest surprise came when we asked for a local wine recommendation. The suggestion was a sparkling wine. Having lived in Italy, I was genuinely surprised because I had never considered that combination before. But it made perfect sense. The richness of the butter sauce needed freshness, and the bubbles brought exactly that balance. It was an exceptional pairing, one I will happily remember and recreate when hosting dinners at home.

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Simple Restaurants, Serious Food

One of the things we always appreciate about traditional Italian restaurants is that the focus is rarely on decoration. Outside of fine dining, many restaurants remain simple: wooden chairs, modest interiors, and an atmosphere where the food speaks for itself.

In Bergamo, the ingredients do the work. our guide Sara Cologni introduced us to the exceptional cheeses of the region. Later we experienced the handmade pasta, local wines, and carefully prepared dishes do not need much presentation.

We also love asking waiters what they personally recommend. Speaking Italian helps, but more importantly, people enjoy sharing what they love. They explain what is traditional, what they would order themselves, and which combinations work best.

Italian food culture is incredibly specific. I still remember a moment in Sicily when a waiter explained that a particular sauce did not belong with the pasta shape someone had chosen. To many people this may seem like a small detail, but in Italy these traditions have developed over generations for a reason.

A Taste of Bergamo We Will Remember

One of the highlights of our visit was La Ripa. The meal captured everything we appreciate about Italian gastronomy. Marisa enjoyed an exceptional wild strawberry dessert, while I had beautifully slow-cooked beef accompanied by Amarone. Before the main dishes arrived, there was homemade sourdough bread with whipped butter that was  impossible to resist.

The city itself remains part of the experience. Walking through Bergamo, we found the small boutiques, leather shops, bakeries, pastry stores, and traditional restaurants that give the city its character. It has become more popular with visitors, especially during weekends, but it still retains the feeling of a place where daily life continues around centuries of tradition.

What stays with us from Bergamo is how clearly the landscape appears on the plate. The mountains, farms, and local ingredients are present in every dish. Italian cuisine is not about copying one formula everywhere. It is about understanding where the food comes from.

In Bergamo, that story begins with the mountains.

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The magic of gastronomy

The best memories in Italy often begin with a simple meal and a conversation. Bergamo is a beautiful reminder that food is not just something we experience while travelling, but a way of understanding the places we visit. Taking the time to sit down, ask questions, and discover the ingredients, traditions, and stories behind a dish can reveal a side of a destination that we might otherwise miss. The table is often where a region introduces itself best.

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Read our other blogs about Bergamo:

Interview with our incredible guide Sara Cologni

Why we think experiencing a city with a guide is essential

The sounds of Bergamo, Donizetti and the incredible history of the church bells

My impressions 10 years after having studied in Bergamo

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Robert Poortinga  
Travel Booking Assistant  
River cruise & Europe destination expert  
Culinary and art travel specialist

Concert Pianist

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