Tag: Bergamo

the exotic fruits grown in Bergamo. But not only – Italian Cuisine

the exotic fruits grown in Bergamo. But not only


Did you know that in reality only four fruits are of European origin? This is why Tropico dei Colli has started to cultivate some exotic varieties hitherto unknown in Italy

In the province of Bergamo there is a company, Tropico dei Colli, which is revolutionizing the world of exotic fruits in Italy. In fact, if many more fruits than we think are not originally European, why not try to grow other varieties as well, unthinkable until a few years ago? More or less this is how this very young company was born, which has also rightly won several awards for product innovation in the agri-food sector.

The birth of the company

Mirko Roberti was born in Osio, in the province of Bergamo, and from an early age he nurtured a visceral passion for plants and the world of nature in general. For years he devoted himself to the collection of some rare varieties, little known in Europe, but which according to his studies could have grown anyway. "I couldn't wait to taste the fruits I had planted, to hear how they came in a different territory". And from these first (successful) experiments, he understands what he wants to do in life: design parks and gardens using exotic plants, which are more resilient, need less treatment and have a beautiful bloom. So he enrolled in Environmental Architecture at the Politecnico di Milano and it was during these commuter trips that he met Giulia, a student of Agriculture, who did the same route to go to university. The two immediately discover that they have so many things in common that in a short time they decide to try to grow exotic fruits and open a business together: this is how Tropico Dei Colli was born. «In the end I didn't even finish my studies, Mirko says, «because I threw myself headlong into this thing. The starting point of everything was the discovery that to have aEuropean origin are actually few fruits, like plums, cherries, chestnuts and some small fruits such as currants, raspberries and blackberries (although there are conflicting opinions on the subject). So if other fruits are not originally European, but are now part of our diet, and above all culture, why not be pioneers and start growing other varieties in Italy too? After various studies and attempts, they identify some fruits that they grow in places where the climate is very similar to ours. And in 2015 they plant their first exotic fruits on an area of ​​about two hectares on the hills of Bergamo, without using any treatment. Because, in the end, these fruits considered exotic end up being more sustainable than many considered local that we usually consume, but which in reality undergo continuous treatments, with a negative impact on the environment.

The exotic fruits of the Tropic of the Hills

The exotic fruits planted by the Tropic of the Hills are mainly three. One is there feijoa, the national fruit of New Zealand, also widespread in Georgia and Azerbaijan, as well as in South America, on the mountain highlands of Brazil, Uruguay and Argentina. Yet Mirko had also noticed its presence on Lake Garda and in Tuscany, because, he explains, "it grows where the olive tree grows, with the need for a citrus fruit, so it is perfect for our territory". It is a very fragrant fruit, somewhat reminiscent of lime and lemon, perfect for cocktails, ice creams and sorbets. Then there is the red witty kiwi, called mini-kiwi, which is found in the Far East, particularly in Korea and northern China. It has a red skin that indicates ripeness, so it's easy to tell when it's time to start harvesting, usually between late August and September. Moreover, its skin is so smooth and thin that it can be eaten, in fact it is also called «the kiwi that does not peel; the pulp inside, sweet and juicy, is somewhat reminiscent of cherry. And finally theasimin, which is harvested in the same period, when it is very creamy and can be eaten by the spoon when it is fully ripe. It is a small tree that originates in the United States, specifically on the Mississippi basin, where they are currently rediscovering it there as well. But it doesn't stop there: «We are working on a production of siberian blueberry, different from the classic one, but with good potential due to the high quantity of concentrated vitamins. It also has a very intense flavor, somewhat reminiscent of a set of wild fruits, a real explosion of aromas in the mouth ". And the reason for the success of these fruits is precisely this: in addition to being produced locally in a sustainable way, they are first and foremost new tastes, good to eat.

Where, when and how to find them

These fruits can now also be found in other regions, because over time an increasing number of farms have begun to get information, follow in their footsteps and cultivate these fruits. Thus, within a few years, Mirko and Giulia understood that the union would be their strength and made Tropico dei Colli a national brand, to which it is possible to join, so much so that today they have a network of about fifty reality between Lombardy, Piedmont, Veneto is Emilia Romagna. As "mother company" Tropico dei Colli, they take care of following the management of the plant step by step, choosing together the most suitable fruits for the type of soil, the territory and the climate, providing everything necessary up to the organization of the harvest and upon collection of the goods. The important thing, Mirko emphasizes, is that they continue to be faithful to the original philosophy, i.e. to cultivate (in Italy) small plots of exotic fruits, without treatments that have a negative impact on the environment and are therefore as organic as possible. Furthermore, Mirko continues, «our products are found only and exclusively in the period of maturation, which goes from September to December, because it is essential to eat seasonal fruit . In the right period, therefore, you can find them both online and in various markets, just follow them on the various social pages to find out where they are. But in reality there are some news: Mirko is carrying out an innovation in the company with the creation of an extremely advanced data system, which will make the whole network of the Tropico dei Colli more united and connected, both in management and in that which continues to be the intent, that is to produce organic exotic fruits in Italy.

Cerea cooks for the Bergamo field hospital: «Help us with raw materials – Italian Cuisine

Cerea cooks for the Bergamo field hospital: «Help us with raw materials»


From Vittorio to Bergamo: the Cerea Brothers will cook for the field hospital set up in Bergamo to deal with the coronavirus emergency. But everyone's help is needed.

The starred restaurant From Vittorio will cook for free for all the field hospital staff that will be set up at the Fair in Bergamo for the emergency coronavirus in the next days.

There Cerea family he launched an appeal on social media to all restaurateurs in Lombardy: "The Civil Defense has decided to install the Campo degli Alpini Hospital in the Bergamo Fair Area. It's about 230 beds which will begin operating in the week. We have decided to actively contribute to the organization of the activities, offering volunteers for the preparation of meals. However, we ask for concrete help from all of you. All those who have the opportunity, from restaurateurs, to owners of shops or grocery or related companies, are kindly invited to offer supply. If you think you can help, please send an email to cucineospedaledacampo@vicook.it
Unity is strength, we share as much as possible! 💪 # AndràTuttoBene "

Among doctors, nurses and volunteers, 500 people will have to feed each day: for this reason, all those who can make a contribution in the supply of fruit, vegetables, dairy products, bread, fish and meat are needed.

3358174540 is Graziano's phone number, collaborator who will take care of the initiative.

Bergamo, small big food capital – Italian Cuisine

Bergamo, small big food capital


Bergamo Alta? More suggestive and chic. Low Bergamo? Full of interesting surprises. Here are the premises, established or emerging, of a city that has recently found the desire to go beyond casoncelli and polenta. And that does not copy Milan …

It is good in Bergamo, in every season. Especially walking around the High City which has the peculiarity of having one of the very few historical centers of the Italian capitals (together with Ferrara, Lucca, Verona, Padua, Treviso and Grosseto) to still be completely surrounded by walls. It is no coincidence that the Venetian ramparts have been listed in 2017 among the World Heritage Sites protected by UNESCO. All the villages outside the walls make up the Lower Town, which preserves historical nuclei together with more modern areas. In any case, in both city, we work a lot (a lot, according to some …), but we also have fun, and especially at the table.

The certainties of the city

There are so many delicious situations, some of them from time immemorial – just think of what the tristellato Da Vittorio in Brusaporto, about ten kilometers towards Brescia – and more recent ones that deserve a stop. Among other things, the Cerea have just reopened (after a long and perfect restructuring) the historian Pasticceria Cavour in via Gombito – founded 240 years ago – and that the family has managed since 1994. Another certainty is Lio Pellegrini, wedding favor in via S. Tomaso with a loyal audience and a menu of excellent dishes, including meat and fish. Certainly, after Milan – to which Bergamo is not so sensitive – we are in the most interesting city for foodies, given that nearby Brescia is very strong in the province but weak inside the walls. Here is our selection.

WE

Acronym of Nuova Osteria Italiana: 30 covers in an informal environment, created and managed by two young people: Guido Gherardi in the room and Tommaso Spagnolo in the fires, returned home after great experiences for the world (Cain, Dinner by Heston Blumenthal, Elevan Madison Park …). Market cuisine, "fresh", which never gets boring. Example: bruschetta with duck livers, veal brains, butter and sage.

Fingerprints

A few weeks ago he became a Michelin star for the joy of the couple who leads him: the chef Cristian Fagone – from the illustrious mess-tin – and the dining room manager and wife Francesca Mauri. A charming restaurant with a strong personality in the kitchen, where there is a search for new combinations, contrasts and acidity. The menu ranges from influences and ingredients that come from all over the peninsula. One dish on all: Memory of a barbecue.

Balzer

The expert Vittorio Fusari leads the historic and elegant restaurant on the Sentierone. There is quality from the leavened ones for breakfast to the stucchini for the aperitif without forgetting the pastry to be consumed on the spot or to take home. The kitchen of the Iseano chef is appreciated in the bistro, at lunchtime, where his classics alternate – such as the potato and caviar puff pastry – with vegetable dishes and a large house burger.

Al Carroponte

A large space, furnished in post-industrial style. The idea came from Oscar Mazzoleni, a great wine professional who set up this multi-anime venue (informal wine bar, wine bar, wine bar and restaurant) on a mighty wine list, about 1000 labels of large and small Italian producers and foreigners. You can drink very well, therefore, even when poured and the aperitif is accompanied by a sea of ​​delicacies.

Casual

Starry, it is a signed part of Enrico Bartolini's galaxy that opened it in a perfect corner, next to the funicular leading to San Vigilio. Ideal location, therefore, that together with a refined and very bright environment, allows you to enjoy Bartolini's cuisine, interpreted by the young Alex Manzoni and served by the maître Marco Locatelli. Menu that obviously reflects the ‘be contemporary’ philosophy.

Al Donizetti

It opens at eleven o'clock for the aperitif and closes at midnight: in a very central position, evocative inside and fantastic outside, it is above all one of the most complete Italian wine bars with 700 references from all over the world. Not by chance is one of the very few Three Bottles of the Gambero Rosso. For those who also want to stop for lunch, there are cold cuts and above all excellent cheeses such as simple dishes of the regional tradition

Osteria al Gigianca

The top also for Slow Food. For seven years, Gigi Pesenti and Alessia Mazzola have been serving creamed cod with polenta croutons, risotto with peppers and missoltino pâté in addition to the inevitable casoncelli alla Bergamo among the first, while among the latter Bergamo rabbit with polenta is particularly popular. the giant Bergamo sheep with potato cream and beetroot chutney.

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