A Taste of Brescia: Caviar and Snails

A Taste of Brescia: Caviar and Snails

2 June 2016

Brescia’s geographical variety, with its lakes, mountains, hills and plains, provide a wide range of local culinary products.


There is a good reason why restaurants in Brescia are always in ithe top rankings of culinary guides and magazines. It is no surprise to anyone since they choose the finest ingredients and put utmost care to the preparation of their dishes in order to make each them unique.


Brescia’s cuisine proposes a great variety of cheeses, extra-virgin olive oil, marmalades, meat and fish dishes, each of these products is conneceted to a specific area of the province’s territory: fish from Lakes Garda, Iseo and Idro, meat from lowland farms, game and cheeses from the mountain areas.


There is also no shortage of culinary surprises, such as the Brescian snails, a traditional local dish, prepared with spinach and lots of grated parmesan cheese.


Calvisius caviar is another delicacy that hails from Brescia. It is told that in what is today modern Calvisano, a Roman Patrician who was particularly fond of good food and wine built a luxurious villa in this land in order to breed sturgeons and always have their roe at hand. The city of Calvisano took its name from this refined host.



Such is the history of white sturgeon farming, a majestic creature that can live up to 100 years and weight 400 kilograms and measure up to 6 meters long. White sturgeon has extraordinary health proprierties that such as an 18% protein content and only 3% fat, perfectly in line with modern dietary needs.


Caviar is fascinating due to its rare, precious pearls that provide a unique experience for refined palates. The sturgeons that are bred in Calvisano produce particularly large roe, measuring up to 3mm, which are second in size only to Russian Beluga.



The resulting caviar features high-quality dark gray pearls of a of notable thickness, processed using the Malossol style, that means they are not too salty and keep their natural scent. Its main feature is a delicate fruity flavor that must be savored with a nacre spoon in order to not a alter its nutty, delicate aroma. It is best paired with a Franciacorta rosè.



Wines are also some of Brescia’s most notorious specialties. Among them, the Franciacorta (some of Italy’s major sparkling wines), the Garda Classico and many more that are finely safeguarded by local consortioums.




Follow your taste and discover Brescia’s hills and vineyards, perhaps driving a vintage car while reenacting the excitement of the Mille Miglia. Visit a wine cellar and taste the most interesting wines in the territory, all under the friendly guide and expert suggestions of their producers. Savor local products among mountain cabins and small villages, put yourselves into the care of family-owned farms or experience an unforgettable dinner in one of the many restaurants that put Brescia in the highest places of national cuisine.


A vacation in Brescia will enthrall visitors with its simple, yet refined flavors and ancient delicacies.