Brescian cooking is solidly Lombard: casoncelli pasta stuffed with pumpkin or cheese, polenta with game stews, Bagòss cheese from the nearby Val Camonica, and plenty of beef from the Po plain. For a proper sit-down dinner the old streets around Piazza della Loggia are lined with trattorie and osterie, and the surrounding Franciacorta wine region means every bar worth its salt will have a decent sparkling white by the glass.