“Bergamo greets visitors with its Venetian Walls. Surrounded by rivers and lush, verdant valleys, crossed by paths that widen to Parco dei Colli, the area’s largest park, the city looks like a lounge filled with art, culture and nature, with a fascinating and complex history just waiting to be shared with others.
Also known as the “Città dei Mille”, or City of the Thousand, in honour of those 180 Bergamo youths (young men) who departed from here in 1860 to participate in the expedition “of the thousand” led by Garibaldi that resulted in the unification of Italy, Bergamo’s streets bear signs of its ancient history, a story that’s still in the making. Among museums, works of art and splendid natural surroundings, cobbled streets and buildings with beautiful facades, religious and contemporary artistic treasures and masterpieces of taste and wine, events that are held throughout the year: the “upper and lower” city reveals a mixture of pleasant surprises and unexpected encounters, such as those with Gaetano Donizetti, the great composer of international renown, Bartolomeo Colleoni, the Bergamo leader who served under the Republic of Venice and Lorenzo Lotto, among the most famous Italian Renaissance artists who lived and worked in Bergamo for over a decade.”

Adapded from Comune di Bergamo

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The name « polenta » derives from the Latin, puls, and the Greek poltos, the terms given to meals made of flour eaten by both the Greeks and Romans. An ancient food originally considered a peasant dish, polenta has been handed down over the years to the present day. We can even find it mentioned in literature by various writers: a famous passage in the VI chapter of Promessi Sposi (The Betrothed) by Manzoni describes the «polenta» prepared by Tonio for Renzo. Polenta tradizionale

Ingredients for 6 people

– 600 g maize flour;

– 2 l water; coarse salt.

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