Visitors arriving on the Lake of Iseo find in restaurants and speciality shops a tempting assortment of local specialities . Italian typical restaurants, osterie and trattorie, still serve many traditional dishes; those restaurants have mantained their simplicity and serve typical dishes, using ingredients of local production.
The lake gastronomy is particular: from one side we have the typical country cooking, composed of meat and cheese, from the other we have typical fish dishes.
The basis of the traditional diet is “polenta”, a cornmeal mush dish, which is primarily served with meat, fish or cheese; “polenta” may be “pasticciata”, served sliced, fried or grilled. The dough is cooked mostly in the form of ravioli and the local variant is known as “casonsei”.
Lake fishes are exquisit, especially lake whitefish, perch , sardines , pike and tench. The tench, “la tinca” is a speciality of a little town called Clusane d' Iseo, situated along the lake: the tench gets stuffed , baked and served with polenta.
The sardines are dried in the sun and preserved in oil olive oil. You can also enjoy sardines cooked on the grill , brush with oil and served with polenta. Of great value is the production of extra virgin olive oil , cheese, wine and sparkling wines, first of all the famous Franciacorta Berlucchi , one of the greatest producer in the world (and one of the most famous ones).