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.
Why is this traditional Vicenza cake named “hunger crusher”?
Vicenza’s “hunger crusher” cake
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 rabbit with sardines, sausage, raisins and pine nuts
A sweet and sour rabbit recipe from Val Leogra, served on the hills above Schio
Vicenza’s white almond confection, with three centuries of history
Four ingredients, a Christmas tradition and a family confectioner making it since 1918.
The root behind Rapunzel
The edible roots and leaves associated with the fairy tale, with five restaurant addresses for the winter season.
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Play tennis inside a 19th-century monastery garden just 3 minutes from the city centre
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