GASTRONOMY OF VERONA

The Veronese have an ancient and glorious tradition of good food. The local nobility achieved fame for the splendor of their convivial hospitality, and for meals that were offered during luxurious receptions. Nowadays this tradition has been given over to restaurants and trattorie.

The Veronese art of cooking continues today through the work of expert cooks capable of creating or perfecting, preparing and personalizing, with a touch of refined good taste, secret or famous recipes.

Typical dishes are: "peperate" (boiled beef with "peara," that is, pepper sauce with cheese), rice "alla pilota" with pork, gnocchi with butter, "paparele" (tagliatelle) with peas or beans, "bigoli" (spaghetti) with sardines and "pastissada de caval", which is a horsemeat stuffing. Fish from Lake Garda and garlic salami are excellent. Chicken breast with ham is an elaboration of an ancient Scaligeri recipe.

Among Verona's desserts the "Pandoro" stands out. Together with "Panettone" it is now a nationally famous dessert, thanks to companies like Bauli, Melegatti and Paluani, as well as many other medium and small-sized companies. Less famous are the "natalini" and the Easter "brassadella."

Among the wines are: Valpolicella, Valpantena, Bardolino, Amarone, Suove, Custoza white, Lugana, Valdadige white and red, Valdadige Schiava, Valdadige Pinot Grigio, Toscai di San Marino della Battaglia, Lessini Durello and the dessert wine Recioto.

Follow the links below to find out more about city of Verona, from some of its most important visitor attractions to getting around the zone and where to eat and drink.

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