The medieval walled town of Bergamo is a charming town with piazzas, palazzi and frescoed churches that owes much of its beauty to 370 years of Venetian rule.
We decided to stop here on the way to our first stop of our trip, Verona. I had been to Bergamo about 14 years ago when I was living in Lugano and I remembered it as a charming town. It was still as charming as I remembered and it was a perfect stop on the way to Verona.
Bergamo is made up of Bergamo Basso (Lower Bergamo) and Bergamo Alta (Upper Bergamo). Bergamo Alta is high above the lower town and can either be reached by taking the funicular or driving up and parking in one of the public parking lots that are hidden in the narrow cobble-stoned streets of the old town.
The main sites in Bergamo Alta are:
- Piazza Vecchia (old square)
- Palazzo della Ragione. It was the seat of the administration of the city in the communal age. It is now the site of exhibitions. Erected in the 12th century, it was rebuilt in the late 16th century by Pietro Isabello. The façade has the lion of St. Mark over a mullioned window, testifying to the long period of Venetian dominance. The atrium has a well-preserved 18th century sundial.
- Basilica di Santa Maria Maggiore (Saint Mary Major). It was built from 1137 on the site of a previous religious edifice of the 7th century. Construction lasted until the 15th century. Of this first building remains the external Romanesque structure and the Greek cross plan, while the interior was widely modified in the 16th and 17th centuries. Noteworthy are the great Crucifix and the tomb of Gaetano Donizetti. The dome has frescoes by Giovanbattista Tiepolo.
- Cappella Colleoni (Colleoni chapel), annexed to Santa Maria Maggiore, a masterwork of Renaissance architecture and decorative art.
- The Rocca (Castle). It was begun in 1331 on hill of the Sant’Eufemia by William of Castelbarco, vicar of John of Bohemia, and later completed by Azzone Visconti. A wider citadel was also added, but it is now partly lost. The Venetians built a large tower in the Rocca, as well as a line of walls (Mura Veneziane) 6,200 metres long.
- Palazzo della Ragione and the nearby Biblioteca Angelo Mai (Palazzo Nuovo), designed by Vincenzo Scamozzi.
Bergamo is also famous for its polenta and cheeses. Unfortunately, we did not have time to try either of these, but I have fond memories of eating polenta with taleggio cheese and a wild mushroom ragu. The soft, creamy polenta mixed with taleggio cheese and sage and served with a delicious wild mushroom ragu. It was the perfect meal for a cold day. Of course the cold didn’t stop me from having gelato. I had some at the same gelateria with my husband and the pistachio gelato was a good as I remembered it.
- 1 cup polenta
- 4 cups water
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 3 tablespoons finely grated parmesan Reggiano
- 1 cup heavy cream
- 1/2 teaspoon fresh minced (¼ teaspoon dried) thyme
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup freshly grated parmesan
- 1 teaspoon virgin olive oil
- 1 cup small cremini mushrooms cleaned, stemmed, and quartered
- 1/2 cup assorted wild mushrooms cleaned and, if large, sliced
- 2 medium shallots minced (2 tablespoons)
- 1 small clove garlic minced (1 teaspoon)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly chopped parsley
Place the polenta and water in a heavy-bottomed 2 ½ quart saucepan (preferably one with fluted sides) and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the grains are soft and hold their shape on a spoon, about an hour. Whisk in the salt, pepper, butter, and parmesan. Cover and keep warm. (The polenta may be transferred to a bowl, covered and set over barely simmering water. If necessary, thin the polenta with hot water before serving.)
While the polenta is cooking, pour the cream into a second heavy-bottomed saucepan and simmer over low heat until it is thick and reduced by half, about 15 minutes. Whisk in the thyme, nutmeg, and parmesan. Remove from the heat and set aside.
Heat a large skillet over high heat, 2 minutes. Add the olive oil and swirl to coat. Add the cremini mushrooms. Sear and stir intermittently until the mushrooms release their juices and begin to brown, about 3 minutes. Stir in the wild mushrooms, shallots and garlic and continue to sautée over high heat until the mushrooms are tender, 2 minutes. Stir in the salt and pepper. Add the reserved cream and parsley and stir to coat. Taste for seasoning.
To serve: Scoop the polenta onto warm appetizer plates, leaving an indentation on the top. Spoon the mushroom ragout over. Serve immediately.