Polenta and baccalà
Polenta and baccalà is a recipe appreciated throughout the Veneto region: these poor dishes are often prepared on Friday, a... Continue Reading
Bigoli to the “drunk hen” (imbriaga)
Veneto, the land of villas and farms, has a culinary tradition that favors the so-called low-court meats, starting from the... Continue Reading
A coffee .. all cream and taste .. with mint
A coffee .. all cream and taste .. with mint. Historical recipe linked to Francesco Pedrocchi, but above all to... Continue Reading
A dip in the heart of Padua and its traditions!
A dip in the heart of Padua and its traditions! “Le Millefoglie” of Graziati A Must of Paduan and tourists... Continue Reading
The Aperitif par excellence in Padua … the Spritz !! A true cult !!
The Aperitif par excellence in Padua … the Spritz !! A true cult !! The Spritz lends itself to different... Continue Reading