Food & Wine

The spongada is a sweet focaccia traditionally prepared in the Valle Camonica cuisine, it looks like a bun sprinkled with sugar.
Typical baked product of the Easter period, the spongada is now prepared and consumed also in other times of the year.
The preparation of the cake follows a recipe that may vary in the proportions of the ingredients according to the traditions of the single village of Valle Camonica.

It’s a sausage made of sheep meat and it is typical of the municipality of Breno.
Produced in the pure version with only lamb and mutton or in the mixed version, with the addition of pork or beef, in Breno it is served with peperonata.
The original mutton sausage is protected by the Municipal Denomination (De. Co.) of Breno, which guarantees the origin of the meat and of the production process to the consumer.

Bré is a mountain cheese made with semi-cooked and semi-skimmed raw milk. It has a natural, hard and compact crust, straw-yellow in colour verging on brown after oiling.
The flavour is distinct, delicate, fragrant, with a characteristic odour.
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This is a filled pasta similar to ravioli, prepared with fresh pasta, strictly handmade. The recipe varies from village to village and, like all traditional recipes, is handed down from mother to son.