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Typical recipe with the PGI Salmerino del Trentino, cooked in a pan with seasonal vegetables.

Recognized as one of the Traditional Italian Food Products (P.A.T.), the most famous dish of the Crema food tradition is typically prepared during the town festivals or for other important family events

Polenta e Osei is probably the most representative dish of Vicenza’s traditional cuisine.

The recipe contains simple ingredients and its secret lies in a long and low heat cooking. The meat has to be moistened during the whole cooking process and the heat has to be uniformly distributed.

A typical Christmas dish is the roasted hen turkey with pomegranate.

The dish dates back to the Renaissance, and more specifically to the magnificent banquets of the Serenissima Republic.

Bassano is a small and lovely town not far away from the city of Palladio, where a precious white plant grows up every spring, becoming the main protagonist during Easter – the asparagus.

Eggs and Asparago Bianco di Bassano DOP represents one of the most typical dishes of the Veneto province. The dish is an example of a simple but tasty regional recipe and goes very well with white wines.

Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays.

But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste.

A great dish of Veneto’s cuisine tradition is the classic but tasty recipe of pasta e fasoi.

For the locals of Veneto beans are related to strength and survival, as they helped families to feed themselves and carry on during hard times of war and famine.

Bigoli con L’Arna is one of the most mouthwatering dishes of Vicenza’s cuisine.

This is an ancient recipe which brings us back in time of 16th century, when the Holy League defeated the Ottoman Empire in the famous Battle of Lepanto.

To remember the glorious victory, Pope Pio V (and subsequently Gregorio XIII) established a feast called Our Lady of the Rosary, celebrated by the locals of Veneto with this special dish every first Sunday of October.

Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).

Dumplings are the epitome of the South Tyrolean cuisine and an indispensable part of every menu. Dumplings are made of South Tyrolean white bread, which is dried and cut into cubes for making dumplings. The basic dough is made of type 00 white flour, South Tyrolean milk, pasteurised free-range eggs, fresh or frozen onions, dried, fresh or frozen parsley and chives if desired. South Tyrolean speck dumplings contain 15 – 20 % diced speck (PGI).

This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.