Try the true "bresciano" food, including casoncelli called in Brescian dialect "casonsei", homemade tortellini with beef, served with "Burro versato" spilled Butter and sage with sprinkling of Parmigiano.Try the polenta in winter only a mush made with durum wheat, Polenta taragna is mixed with homemade cheeses and butter. Try the amazing spiedo in winter only roasted larks and pork meat cooked for 6-7 hours in oven with butter and flavours or on grill. It's very typically Bresciano!!!
As with most of Lombard cuisine, Brescian cooking features more beef and butter and more hearty, German-style dishes than the rest of Italy. Excellent pizzerias abound, including Al Teatro by the theater and portici on the corner of Via Giuseppe Mazzini and Via Giuseppe Zanardelli and the South-American styled Tempio Inca Pizzeria Piazzale Arnaldo. Authentic Brescian osterias and trattorias are common on the north side of the city center, but you will find that the best are out of the way and, purposefully, rather hard to find. Try to find the Contrada Santa Chiara, a dark side street parallel to Via San Faustino, where just off Via Dei Musei close to the Roman Ruins and Santa Giulia, you'll find several highly authentic and inexpensive osterias including Osteria al Bianchi.Cafe culture is just as prominent here as elsewhere, and there are several great coffee and aperitivo spots. Try the Due Stelle on Via San Faustino also a great restaurant, or any of several cafe/restaurants just north of the Duomos between the Piazza Paulo VI and Via Dei Musei, which feature drinks and unlimited gourmet aperitivo buffets for under 6 Euro.
