Franciacorta does not, and neither does Brescia, boast a vast selection of traditional dishes. A choice selection of authentic dishes, intrinsically linked to the land, can be sampled on a gastronomic tour of restaurants, trattorias and inns. Traditional cuisine, a judicious use of local produce and a respect for tradition combined with a touch of flair are all hallmarks of the restaurant business in Franciacorta.

Every corner of this small region produces different produce, thereby contributing to its richly diverse gastronomy. The lakeside villages of Lake Iseo are known for the freshwater fish dishes (such as oven-baked tench, a speciality of Clusane). Meat dishes (manzo all'olio, the traditional recipe from Rovato) form part of the staple diet of central Franciacorta. Authentic recipes such as these have traditionally always been eaten on important occasions.

Casoncelli are a firm favourite throughout Franciacorta. These large ravioli with a meat or ricotta and spinach filling are a real treat. Polenta is eaten with meat, cured hams and fish. It is also eaten mixed with the soft and flavoursome cheeses of the valleys, then grilled and thinly sliced. Meat skewers are very popular, particularly in Brescia, and are available in a variety of types. Because only choice cuts of meat go into their making they make a welcome appearance at festive occasions.