Travel and Culture in Veneto

Verona gastronomy

In Verona, in particular, they prepare duck and guinea-hen meat served with the typical sauce called peverada, made with stock, spices, butter, breadcrumbs and ox marrow.


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GASTRONOMY

The gastronomy from Verona is very rich and very different from the poor one, which is nowadays still used in the mountainous areas of Veneto, where the polenta is present in almost every recipe.
In Verona, in particular, they prepare duck and guinea-hen meat served with the typical sauce called peverada, made with stock, spices, butter, breadcrumbs and ox marrow. Concerning the starters, we recommend you: the bigoli (thick durum wheat spaghetti) and the gnocchi di San Zeno, prepared for Carnival and accompanied by the typical horse stew.
Among the sweets, we recommend you to savour the pandoro di Verona, a soft cake made of leavened dough, that is usually eaten at Christmas.
The other typical products are: the Treviso radicchio, the formaio embriago (a kind of cheese with an aromatic and strong taste, “made drunk” with Cabernet and Merlot wine), the pecorino veneto (either as soft caciotta or as ripe cheese) and the ricotta affumicata-smoked ricotta- (in the ripe version, ready to be grated).




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