Gastronomy
 The
Veronese have an ancient and glorious tradition of good food. The
local nobility achieved fame for the splendor of their convivial hospitality,
and for meals that were offered during luxurious receptions. Nowadays
this tradition has been given over to restaurants and trattorie. The
Veronese art of cooking continues today through the work of expert
cooks capable of creating or perfecting, preparing and personalizing,
with a touch of refined good taste, secret or famous recipes.
 Typical
dishes are: "peperate" (boiled
beef with "peara," that is, pepper sauce with cheese), rice
"alla pilota" with pork, gnocchi
with butter, "paparele" (tagliatelle)
with peas or beans, "bigoli"
(spaghetti) with sardines and "pastissada
de caval", which is a horsemeat stuffing. Fish
from Lake Garda and garlic salami are
excellent. Chicken
breast with ham is an elaboration of an
ancient Scaligeri recipe.
 Among
Verona's desserts the "Pandoro"
stands out. Together with "Panettone"
it is now a nationally famous dessert, thanks to companies like Bauli,
Melegatti and Paluani, as well as many other medium and small-sized
companies. Less famous are the "natalini"
and the Easter "brassadella."
Among the wines
are: Valpolicella, Valpantena, Bardolino, Amarone, Suove, Custoza
white, Lugana, Valdadige white and red, Valdadige Schiava, Valdadige
Pinot Grigio, Toscai di San Marino della Battaglia, Lessini Durello
and the dessert wine Recioto. |
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