Travel Reference
In-Depth Information
Plan Your Trip
Eat & Drink Like a Local
Let's be honest: you came for the food. Just don't go expecting the stock-standar-
ds served at your local Italian. Northern Italian food features a broad spectrum of
flavours from delicate freshwater fish to exotic saffron risotto and hearty help-
ings of goose sausage and spiced pheasant. Whet your appetite with the follow-
ing food-trip essentials. To dig deeper,
Click here
.
The Year in Food
Spring
Markets burst with artichokes, green and pink Mezzago asparagus from Monza,
radicchio
(chicory) and, towards
the season's end, cherries and courgette flowers. Early spring cheeses are curdled and VinItaly showcases regional
Italian wines.
Summer
Summer treats include strawberries, peppers, figs and citrus fruit as well as an abundance of freshwater fish. Chick-
peas and beans are harvested late in the season.
Autumn
Food festivals galore, the olive and grape harvests, and forest gems such as chestnuts, porcini mushrooms and
game birds. Oenophiles head to Bardolino in September for the wine fair. By mid-October truffle season starts in
nearby Piedmont.
Winter
The rice and corn harvest commences. Winter greens such as cabbage and kale feature heavily, but pumpkins add a
warm glow to Mantuan specialities. The year ends with Milan's speciality Christmas cake,
panettone
.
