{"id":3208,"date":"2018-04-05T09:59:00","date_gmt":"2018-04-05T07:59:00","guid":{"rendered":"https:\/\/www.ilbabbuinoghiotto.com\/?p=3208"},"modified":"2020-04-15T12:23:27","modified_gmt":"2020-04-15T10:23:27","slug":"verona-by-night-where-to-eat","status":"publish","type":"post","link":"https:\/\/www.ilbabbuinoghiotto.com\/en\/verona-by-night-where-to-eat\/","title":{"rendered":"Verona by Night: Where to eat"},"content":{"rendered":"\n

Vinitaly is approaching and, by next week, many wine lovers will arrive in Verona from all over Italy. But\u2026 apart from the wine (which will flow steady every day in the city), what can you taste in Verona?<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The province of Verona is characterized by a very varied morphology. The presence of the Lessini Mountains<\/em>, Lake Garda <\/em>and the Valpolicella<\/em> hills, together with the different cultural influences transmitted by the dominations of the past and by the neighbouring provinces, contributed to the creation of a gastronomic panorama rather varied and peculiar.<\/p>\n\n\n\n

The typical dishes of Vicenza, such as baccal\u00e0<\/span><\/em> (salt cod) alla vicentina<\/span><\/em> and soppressa all\u2019aglio<\/span><\/em> (garlic sausage) or Padua (pastissada de caval<\/span> and other horsemeat dishes) are also present in the veronese<\/em> culinary tradition. Some typical dishes of Mantua and Ferrara can be tasted in areas on the border of the province of Verona in their local variations, such as risotto al tastasal<\/span> (salami paste that in the Veronese tradition was tasted before stuffing to check its salting), which is a variant of Mantuan risotto, pumpkin ravioli<\/span> or mustard<\/span>).<\/p>\n\n\n\n

Gastronomic traditions linked to the Lessini Mountains <\/strong>are based on cow dairy products<\/span>. From here come the Monte Veronese<\/strong> cheese and the raw milk butter produced in the malga<\/em> (mountain pasture)<\/strong>, which together with the smoked ricotta<\/strong> represent the ingredients of various recipes such as the gnocchi <\/strong>(dumplings<\/em>) di malga <\/strong>or ghochetti sbatui<\/strong>, not to be missed if you come to these mountains.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

In the Lake Garda area the climate is more temperate: there vineyards and olive groves, which were linked to the cult of San Zeno, have been cultivated since the Middle Ages. In addition to wines, it is essential to taste Garda extra-virgin olive oil<\/strong>, different from the one produced in other areas of Verona. The gastronomic tradition of the lake also employs native freshwater fish<\/span>, including trout<\/strong>, pike<\/strong>, waterfish<\/strong> and tench<\/strong>, which is delicious both grilled and in the risotto.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

The river Po plain area, which runs from Zevio to the east area to continue south to Rovigo and west to Mantua, is completely suited to agriculture and livestock farming. This area is the home of two renowned products such as the Vialone Nano Veronese rice<\/strong> and the Verona red radicchio<\/strong>.<\/p>\n\n\n\n

Here there are numerous recipes based on rice and it is very interesting to see how the dishes vary from one town to another.
Every year since 1967 in Isola della Scala<\/span> is held the largest rice fair<\/span> in Europe, where it is possible to taste new recipes together with traditional ones, all based on Vialone Nano.
The traditional rice dishes are risotto with pork<\/strong> in all its variants (risotto al tastasal, alla pilota, col pontel <\/u><\/em>and all\u2019isolana<\/u><\/em>), risotto with radicchio<\/strong>, amarone<\/strong> (sometimes combined with radicchio or cherries, or with Valpolicella Ripasso<\/em>), with frogs<\/strong>, with pessin<\/em><\/strong> (small fried fish) and risi e bisi<\/strong> (risotto with peas and bacon).<\/p>\n\n\n\n