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Guide of Paduan enogastronomic excellence
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The province of Padua is a fertile land, thanks to the generous and prolific gifts of nature but also thanks to the ingenuity and commitment of those who work the land. The fruits of this union are significant: wines, barnyard meats, oil, vegetables, fruit and cheese. Paduan cuisine combines these high quality ingredients with a traditional simple way of cooking. A great variety of seasonal products feeds it in its diversity of lagoon, valley, hills, fluvial and on the plain. | ||
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Barnyard products represent the royal family of the Paduan offering: the Paduan hen, the Polverara hen, the capon, the goose and the duck represent a heritage that combines history, tradition and gastronomy. | ||
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Like the rest of the Veneto region, Padua is a land of fine vineyards. There are f8ve areas tyat are recognised for the excellent quality of their production and whose products are marked with the Controlled Denomination of Origin or DOC label: the area of the Euganean Hills, the countryside around Bagnoli and Merlara, the Corte di Correzzola and the Riviera del Brenta. | ||
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Since Pre-Roman times, the cultivation of olives has left its mark on the Euganean Hills. The Extra Virgin Olive Oil that is produced in the area of the Euganean Hills comes exclusively from the 15 municipalities that are under the protection of the Association of the Regional Park of the Euganean Hills. The colour of the oil is typically golden green, and is a delicate product, that is refined via cold-pressing techniques. It is generally bottled without being filtered after careful decanting. | ||
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Winter season offers two excellent products: chicory and Montagnana ham. All varieties of chicory (Variegated Castelfranco, Early and Late Red Treviso,Red Chioggia and Red Verona) are cultivated in the province of Padua. Chicory is a common ingredient in Paduan culinary tradition. Its delicate and slightly bitter taste is particularly appetising in risotto and chicory, a dish that is increasingly becoming the epitome of the excellence of the cuisine of the Veneto region. | ||
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The Montagnana ham's tradition has its root in the rural cuisin of the surrounding plain of Montagnana, a beautiful medieval walled town in the south-western part of the province of Padua. The sweet tate, the tenderness, the pink colour and the unmistakable smell guaranteee the delicacy of a produt that is made with care and recognised for the protected Designation of Origin DOP and the protection of the Consortium of the Prosciutto Veneto Berico Euganeo, that is based in Montagnana. | ||
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During its short appearance in springtime, the asparagus is a widespread ingredient that is often used in a very simple manner. The province of Padua is the main producer of both the white and the green varieties of asparagus, which are harvested between the beginning of April and the end of May/beginning of June. | ||
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The province of Padua also proves that it has a natural vocation for the production of cheese. In the so called Alta Padovana (northern part of the province) several varieties of cheese are produced: among them the famous Grana Padano, the Montasio and the Asiago. | ||
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Tasteful examples of the typical Paduan cuisine are the numerous minestre maridae (soups with rice and pasta), pasta e fagioli (pasta and beans), risi e bisi (rice and peas), rice with chicken livers, rice with pumpkin, vegetable soupe, sausages and luganeghe with polenta, quails and game of the plain and of the Pod Delta, tripe and baccalà (stockfish) with white and yellow polenta. | ||
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The Euganean Hills are a real and true mine of wild herbs, excellent wines and oils. The area boasts thirteen DOC wines, the quality carefully controlled and certified. The area also has a long tradition of oil and honey production. In this area you will find the famous bigoli as a widespread starter. | ||
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