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Eating in Padua
The Paduan cuisine integrates high quality ingredients with a traditional simple way of cooking. A good variety of seasonal products feeds it in its diversity of hills, valleys, lagoons, fluvial and on the plain.
Tasteful examples of the typical Paduan cuisine are the numerous minestre maridae (soups with rice an pasta) pasta and fasoi (pasta and beans), risi e bisi (rice and peas), rice with chiken livers, rice with pumpkin, vegetable soup, sausages and luganeghe with polenta, quails and game of the plain and of the Po Delta, tripe and baccalà (stockfish) with white or yellow polenta.
The Euganean Hills are an essential and true mine of wild herbs, excellent wines and oils. The area possess thirteen D.O.C. wines, the quality carefully determined and certified by the Consorzio Vini Colli Euganei. The area also has a long tradition of oil production. The oil has a especially fruity flavour and an after taste that hints of sweet almonds. On of the most famous gastronomic products of the area is the Prosciutto Veneto Berico Euganeo better known as Montagnana sweet cured ham.
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