Travel and Culture in Veneto
The gastronomy from Padua is a combination of the rich cooking from the nearby Venice with the poor and simple one from Padua itself.
So the recipes range from some dishes based on fish to the tasty roasted beef.
Then we remind you to taste the uncooked ham, that is produced in an area included between the Berici Hills and the Euganean Hills and that is very used in cooking to flavour and characterize sauces, roast meat, vegetables and starters.
Some other very tasty dishes are the Tortelli di zucca dolce (a kind of ravioli with sweet pumpkin), the Risotto con gli asparagi- con i piselli-con il radicchio-con i bruscandoli (risotto with asparagus or with pees or with chicory or with bruscandoli- fresh hop tops) and the polenta, of course. In fact, the traditional dish is the polenta fasoà, prepared with white maize flour and served with a bean soup.
Among the dishes of meat the anatra all’arancia (duck à l’orange) and all the kinds of meat are very tasty, both roasted or grilled. Finally an important role in the gastronomy is played by the sweets of the Venetian tradition, as the baicoli (light and tasty biscuits), the golosessi (delicious biscuits that you can dunk into malvasia wine or into zabaione-eggnog), the zaleti (biscuits prepared with yellow maize flour and raisins) and the famous Austrian chocolate cake called “Sacher”, that is present all over Italy, by now.
At the end of the dinner you can join the habit to taste grappa or liqueurs aromatized with mountain herbs.