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LOCAL FOOD WORTH TRAVELLING FOR · 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
Coniglio alla Valleogrina is one of those Vicenza dishes that makes much more sense once it reaches the table. Rabbit is slowly cooked with a sweet and savoury sauce built around sausage, sardines, raisins and pine nuts, a combination rooted in the food traditions of Val Leogra. Trattoria all’Antenna has kept it on the menu alongside other Schio classics, served from a hillside dining room overlooking the town and the Piccole Dolomiti.
Know before you go
Trattoria all’Antenna is a dinner destination on the hills above Schio. Opening days can vary, so check the current schedule and reserve a table before travelling. Booking Recommended Phone +39 327 5978815 Address Località Raga Alta 4, 36015 Schio, Vicenza Dish to look for Coniglio alla Valleogrina Other local dishes Gargati col consiero · Baccalà alla vicentina Setting Hilltop dining room and panoramic veranda overlooking Schio and the Piccole Dolomiti
AS TOLD BY
Corriere del Veneto · La Cucina Italiana · Falstaff · Touring Club Italiano · Accademia Italiana della Cucina
About
North of Vicenza, Schio lies at the entrance to Val Leogra, the mountain valley that runs towards the Piccole Dolomiti. Trattoria all'Antenna occupies a hill above the town, with dinner served against the lights of the valley below. Visit Schio describes the surrounding landscape as an amphitheatre of green hills and mountain peaks.
All’Antenna restaurant has been run by Laura and Giovanni Dal Santo since 1988, now with the next generation. Its menu still includes gargati col consiero, a short local pasta traditionally made with the same tool used for bigoli and served with meat and aromatic herbs. In 2010 Corriere del Veneto climbed the hill specifically to eat them under the veranda. The other local signature is coniglio alla Valleogrina. Coniglio alla Valleogrina belongs to the old cooking of the valley running north from Schio towards the mountains. Its agrodolce, sweet and savoury, sauce combines ingredients that sound as though several recipes collided: raisins, pine nuts, sardines and sausage. Visit Schio still lists it among the characteristic dishes of the area, and the Accademia Italiana della Cucina calls All’Antenna’s version the house dish to order.
The menu changes with the season, and Touring Club has also noted morels, lamb, cheeses and a substantial wine list. Falstaff praises the use of ingredients from nearby suppliers. La Cucina Italiana also included it in its coverage of Slow Food’s Osterie d’Italia.
WHAT IS CONIGLIO ALLA VALLEOGRINA?
Val Leogra is the mountain valley north of Schio, in the Vicenza Prealps. Its rabbit recipe belongs to the local sweet and sour tradition: the meat is cooked in a pan with a sauce that has historically included sausage, sardines, raisins and pine nuts. Visit Schio still lists coniglio alla Valleogrina among the characteristic dishes of the area, while the Accademia Italiana della Cucina names it the dish not to miss at Trattoria all’Antenna. Visit Schio
WHAT ELSE TO ORDER
The restaurant still keeps several Schio and Vicenza classics permanently on the menu. Gargati col consiero, a local pasta with meat and herbs, sits beside baccalà alla vicentina and the rabbit, while the current menu also moves into more contemporary territory with dishes such as porcini from the Asiago Plateau, Mais Marano polenta and seasonal ingredients from nearby producers.