The concierge is concerned. "Bergamo?" she asks quizzically, as we check out of Lake Como's gloriously technicoloured Grand Hotel Tremezzo. "Ah, for Bergamo Airport!"
"No, we're going to Bergamo for Bergamo," I say cheerfully. This is not the first time we've had to defend our Lombardy itinerary, which saw us take in the grandeur of Milan and Lake Como, before heading to the medieval mountain town. In fact, bafflement about Bergamo had become a recurring theme. One garrulous taxi driver was stunned into silence when we told him our plans. "Bergamo?" he eventually replied. "I don't understand."
I'm baffled by the bafflement. When GT's editor suggested we meet in Milan and do some digging into an unsung Italian food destination, I felt I'd struck gold with Bergamo. Less than an hour away from both Milan and Lake Como, Bergamo appears the ideal addition to a classic Lombardy itinerary, offering alpine gastronomy and medieval architecture, perfectly complementing and contrasting with Lake Como's old-school glamour and fast-paced Milan's sophistication.
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Diese Geschichte stammt aus der July 2024-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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From personal experience
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
