VERONA E DINTORNI
Typical dishes of Verona are:
- Pasta e fasoi
- Bollito con la pearà: beef with a sauce made with bread crumbs, cheese, bone, broth and black pepper
- Gnocchi: dough made with potatoes, white flour and eggs, served with tomato sauce or with sugar and cinnamon
- Pastissada de caval: a recipe of one thousand and five hundred years old. According to tradition at the end of one battle in 489 between Theodoric, king of the Ostrogoths, and Odoacer, Kingof the Barbarians, hundreds of horses were lying dead on the ground. The people of Verona, notwilling that all that meat go to waste, began to cook it with Amarone wine, flavored with spices and vegetables.
- Polenta: the typical food of the poor peasants of the Po Valley, which is prepared with corn flour cooked in salted water. To enjoy it as a typical of Verona you must eat it with beans (polenta infasolà) or as an accompaniment to hunted birds (polenta e osei).
- Riso al tastasal, rice coked with pig meat, Riso e figadini, rice coked with cicce liver, and Riso coi Bisi, boiled rice with peas.
- Sopressa, a "salami" made by mixing pork flavored with garlic, wine, salt and pepper.
The king of the table is the wine: Verona is the first province of Italy for the production of DOC wines. Of the 22 DOC wines produced in the region of Veneto, 10 come from the hills of Verona and are inextricably linked to the production areas: Valpolicella, Recioto, Amarone, Soave, bianco di Custoza, Lugana, Bardolino, Durello, Arcole and Valdadige.
Among the desserts leads the pandoro, the ultimate Christmas cake made of flour, eggs, sugar, butter and yeast. Its shape is tall and slender, with ribbed design found. Covered with vanilla sugar is renowned for its pasta, soft and light, for its delicate taste and fragrant aroma. It was constructed in 1894 by Domenico Melegatti in his workshop in Corso Porta Borsari. The building, located at street number 21, is still visible.
Other desserts typical of Verona are the nadalin, the incesto of the pandoro, with a star shake, and the offella of Bovolone, that are on the Verona’s tables on the Crithmas period with the mandorlato of Cologna Veneta, the sfogliatine of Villafranca, the ‘rofioi’ of sanguinetto, all from the Veronese Plain, the san vigilini of Garda, eaten on the 6th of January during the traditional fire of the witch (“rogo de la vecia”). During the carnival period the veronese’s families cook the fritole (pancakes), while for Easter typical desserts are the brassadèle (donuts), the colomba (a cake with a dove shape), and the tortafrolla from the Lessinia.