Original recipe for Bergamo-style Casoncelli
Bergamo-style casoncelli are egg-pasta ravioli stuffed with meat, with a sweet-and-sour touch from raisins and amaretti, dressed with melted butter, crispy pancetta and sage. They are the signature dish of Bergamo cuisine: the one every family in the province makes for festive occasions, each with its own small variations passed down through generations. This is […]
Taragna polenta: the authentic Bergamo recipe
Taragna polenta is the dish that best tells the story of winter in the Bergamo valleys: corn flour mixed with buckwheat, cooked long and slow, then creamed with a stringy mountain-pasture cheese. It’s a dish born to give energy after a day of work in the alpine pastures, and it remains one of the most […]
Scarpinòcc di Parre: traditional Bergamo pasta
Scarpinòcc is a stuffed pasta native to the single municipality of Parre, in upper Seriana Valley, with a distinctive shape resembling a small shoe — which is where the name comes from. Unlike the better-known casoncelli, the filling is strictly meat-free: just cheese, bread, eggs and spices. It’s one of the most authentic and least […]
Traditional Bergamo recipes: dishes from the local tradition
Bergamo cuisine is a cuisine of mountains and valleys, built on a handful of sturdy ingredients: corn, buckwheat, aged cheeses, pork, butter. It isn’t a cuisine of short seasons but of preservation — born in a territory where winter was long and every recipe had to carry a family through months of cold with whatever […]
Pastry biscuits: a journey through aromas, memories and the art of craftsmanship
Meta Description: Discover the art of pastry biscuits: from traditional Italian recipes to modern creations. A sensory journey signed Bigio. There is a magical moment, every morning, inside our workshop: it is when the warmth of the oven meets the dough and releases that unmistakable scent of sugar and vanilla. Talking about pastry biscuits is […]
Modern pastry biscuits: the art of innovating with sweetness
Meta Description: Discover modern pastry biscuits: a journey between gourmet ingredients and innovative techniques. A creative exploration signed Bigio for discerning palates. If tradition is the beating heart of our workshop, curiosity is the spark that drives us forward. Modern pastry biscuits are not just sweets, but small works of flavour engineering. Entering this world […]
Baci di dama: the recipe for Piedmont’s most elegant biscuits
Meta Description: Discover the recipe for Baci di Dama: the secrets to making the famous Piedmont hazelnut and chocolate biscuits. Artisanal elegance signed Bigio. There is a reason these little masterpieces are called that way: two delicate shortcrust domes joined by a veil of dark chocolate, like two lips meeting in a kiss. Baci di […]
Amaretti: recipe and secrets of Italy’s most famous biscuits
Meta Description: Discover the amaretti recipe: a journey through regional variations, from Piedmont to Sardinia. The secret of Italy’s most beloved almond biscuits. There is something poetic about the sound of the word Amaretti. It evokes elegant living rooms, steaming coffees, and that hint of bitterness which, paradoxically, makes everything sweeter. Amaretti are among the […]
Tuscan cantucci recipe: the secret of traditional biscuits
Meta Description: Discover the Tuscan cantucci recipe: the secrets to making perfect almond biscuits to dip in Vin Santo. Tradition signed Bigio. If you close your eyes and think of Tuscany at the end of a meal, the first sound you hear is the crisp “crunch” of a biscuit breaking, followed by the intense aroma […]