As in the rest of the region, a leading role is definitely played by the rice, seasoned mainly with peas (rice and peas), with radicchio, with asparagus or with “rovinassi” (risotto with chicken livers). Other dishes are pasta and beans, bigoli, similar to thick spaghetti. There is no lack in the area of the Euganean Hills soups and risottos made with herbs and sprouts spontaneous and snails that may be proposed in moist, roasted or fried. Typical of the area is the famous Gallina Padovana, bred since ancient times, in addition at the goose, chicken, capon, guinea fowl, duck and turkey. In the city of Este and Montagnana is widespread the ham Veneto Berico-Euganeo.Polenta, also in this province is the queen of the table, prepared with lard. There are many desserts, including that dedicated to St. Anthony as amarettoni and the cake of the Holy; to taste among the cakes there is also the “Pazientina”, based zabaglione cream with sugar, honey, raisins, dried figs, orange peel, brandy. Excellent wines guaranteed by the consortia Colli Euganei DOC, Merlara DOC, DOC Bagnoli and Benedictine Courts and spirits and liqueurs often flavored with herbs and fruits of the territory. Do not miss the Spritz, made with dry white wine, sparkling water and a good dose of alcoholic aperitif, excellent as an aperitif.