Vicenza’s white almond confection, with three centuries of history
Four ingredients, a Christmas tradition and a family confectioner making it since 1918.
WHAT TO EAT IN VICENZA · REGIONAL ITALIAN FOOD
Rare foods, traditional dishes and food stories from Vicenza
Explore Vicenza’s traditional dishes, rare Italian foods and forgotten recipes, discover our curated selection of places to taste or buy them, and share your favourite food spot to help us build a living guide to one of Italy’s lesser known culinary destinations.
The orchard preserving more than 100 rare apple and pear varieties
An autumn food excursion in Vicenza, Italy, with orchard walks, apple fritters and rare fruit to buy.
In search of Morlacco, a summer delicacy from Vicenza
Morlacco del Grappa di malga, a Slow Food cheese with a producer to visit and two restaurant addresses in the province of Vicenza.
The family cheese recipe that begins with a terracotta pot and a bottle of wine
Mountain cheese fermented with white wine and pepper, served as a pungent spread on bread or hot polenta.
The white Renaissance root of Vicenza
An ancient parsnip rediscovered after a year long hunt for seeds, now grown again in the spring fed countryside north of Vicenza
The cake with the unprintable name
A traditional Vicenza cake made from leftovers, with the local addresses where you can still order it
The vegetable that found a second home in Japan
A winter specialty from the hills of Creazzo, with the local restaurants that grow it, cook it and still put it on the menu
A 250,000 year old grotto, vineyards, and a Michelin starred dinner
See a cave with prehistoric hearths dating back around 250,000 years, then continue through the vineyards to a Michelin starred table.
Why did Vicenza name a cake after a cat?
The story behind a local cake made with Marano cornmeal, honey and grappa, and where to buy it
What to eat in Vicenza: the mountain meat dried over juniper
Carne secca di Lusiana, a local speciality worth seeking out in northern Italy
Castelgrotta: Vicenza’s cheese aged in a bomb shelter
The revival of Schio’s underground galleries, from Castelgrotta to the Brenta Oro matured there today.
The turnip in the sausage: a rare Italian recipe
Pork, pepper and sweet yellow turnip, with restaurant and butcher addresses in Vicenza, northern Italy.
An entire dandelion menu, from spritz to tiramisu
Nine addresses for dandelion tasting menus, aperitifs and seasonal cooking in Vicenza, Italy.
The root behind Rapunzel
The edible roots and leaves associated with the fairy tale, with five restaurant addresses for the winter season.
Vicenza’s rare mountain cheese protected by Slow Food
Asiago Stravecchio, the rarest side of Italy’s famous Asiago cheese
Bigoli and the bigolaro, a pasta workshop in a Vicenza villa
The history and technique of a traditional pasta press, with a practical session at a historic villa in southern Vicenza.
The Vicenza food once eaten to ward off snake bites
An Ascension Day tradition, with producer and festival contacts in Vicenza, Italy.
Where to eat one of Vicenza’s rarest spring foods
Sweet peas grown on limestone terraces, a short April and May season, and the local restaurants that still build dishes around them
The bean with the Devil’s name and a taste of chestnut
Two mountain beans, their winter pantry traditions and local addresses for restaurant meals and direct farm sales.
A terracotta refrigerator, filled with goose and sealed with fat
The old Veneto method for keeping goose for months, and sometimes years
The gnocchi made with a dairy ingredient you will struggle to find elsewhere
The soft mountain dairy speciality, gives these spooned gnocchi their unusually delicate texture.
Why is this traditional Vicenza cake named “hunger crusher”?
Vicenza’s “hunger crusher” cake
Vicenza’s bitter herb, from Sunday street food to gelato and a celebrated risotto
Rice fritters eaten outside church, spring festival flavours and a recipe selected by La Cucina Italiana.
The mountain gnocchi served with sugar and cinnamon
Potato gnocchi from Rotzo, made with mountain potatoes grown up to 1,000 metres and finished with butter, sugar and cinnamon
Harvest, Pilgrimage: The Mountain Celery and a Tradition in Search of a Future
Grown at 1,057 metres, carried downhill in wicker baskets, served today in Rubbio, and kept alive by a community now looking for new hands
The Ghost of a Fish: Polenta e Scopetòn
How a single smoked fish, suspended above the table, could season an entire family’s polenta.
Forti Bassanesi: cocoa, spice and a glass of Torcolato
Cocoa, ginger and clove biscuits in Bassano, followed by the sweet Vespaiola wine they were made to meet
The Rare Winter Radicchio Candied for Panettone
How a hyper-local chicory engineered by farmers survived the industrial plain, moving from rustic winter fuel to contemporary pastry.
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