What to Eat and Drink in Padua

As in the rest of the region, rice certainly plays a leading role; it is the main ingredient in first courses and is typically served with peas (risi e bisi), radicchio, asparagus, or “rovinassi” (risotto with chicken livers). Other first courses include pasta e fagioli and bìgoli, which resemble thick spaghetti. The Euganean Hills area also offers soups and risottos made with wild herbs and sprouts, as well as snails, which can be served stewed, roasted, or fried. In addition to the famous Paduan hen, raised since ancient times, typical local meats include goose, chicken, capon, guinea fowl, duck, and turkey—not to mention the traditional Paduan boiled meat platter, flavored with sauces, mostarda, or mustard. In the area around the crenellated towns of Este and Montagnana, Prosciutto Veneto Berico-Euganeo—known as “Prosciutto dolce di Montagnana”—and soppressa are very common. Polenta, the queen of the table even in this province, is prepared with pork lard. There are numerous desserts, including pastries dedicated to Saint Anthony such as amarettoni, merletti, pan, and the “Dolce del Santo”; also worth trying are cakes like the pazientina, made with zabaglione cream, and the smegiassa, made with sugar, honey, raisins, dried figs, orange peel, grappa, oven-roasted pumpkin, the fregolòtta (also known as sbrisolona), the fugassa, Venetian focaccia, and the figassa made with dried figs macerated in grappa. The wines are excellent, guaranteed by the Colli Euganei DOC, Merlara DOC, and Bagnoli and Corti Benedettine DOC consortia, as are the spirits and liqueurs, often flavored with local herbs and fruits. Don’t miss the Spritz, made with dry, sparkling white wine, water, and a generous splash of an alcoholic aperitif—perfect for an aperitif.