While Padova is nowhere near famous for its gastronomical offerings compared to other regions in Italy, such as the Emiglia-Romagna region or Tuscany, one would be sorely mistaken to believe that the people of Padova have nothing to offer in terms of a good meal. Indeed, though, Padova is largely considered more a place of culture and learning rather than the sort of place one goes for fine dining, the people of the Veneto region have a long history of enjoying many different types of delicious dishes.

Seafoods, freshly caught from the oceans and fished up from the rivers that wind through the countryside, make up a large part of the Paduan diet, and have been beloved by the people of the region for years. One should not make the mistake of thinking that seafoods are all that Padova has to offer. While fresh fish and other seafoods make up a large portion of the Paduan diet, the province is also well known for serving up a variety of other delicious dishes from many kinds of meats, but most especially poultry. Padova is also known for growing a variety of different vegetables, such as peas, beans, asparagus, and chicory, as well as making several varieties of cheeses including asiago, grana padano, and montasio.

The people of Padova also have a longstanding tradition of winemaking. Many vineyards dot the countryside around the city and the region is home to five different DOC wines. The most famous wine made in the Padova region is produced in the Euganei Hills; an area also well known for producing delicious extra-virgin olive oil.

APPETIZERS  

One of the more common seafoods enjoyed in Padova is the codfish. Cod is enjoyed in multiple ways in the region, often dried Vicenza-style, or even creamed. Creamed cod is a common antipasti in Padova, where it is whipped into a mousse and then blended together with olive oil, garlic and parsley. The delicious, creamy concoction is then spread upon bruschetta bread or over polenta.

Another common seafood appetizer is known as “sarde in saor.” This dish is made from a mixture of sardines, vinegar, raisins, onions, and pine nuts and blends together to create a very distinct sweet and sour flavor that the people of the Veneto region adore.

Other simple appetizer dishes include such convenient and easy dishes as rice and peas, or “risi e bisi,” and pasta and beans, or “pasta e fasoi.”

FIRST COURSE

Though in general people from abroad tend to associate Italian cuisine with pasta, one cannot forget that rice is also an important staple of the Italian diet. In the Veneto region, rice is especially beloved when turned into delicious risottos. Italians traditionally prepare risotto by combining rice and broth until the rice becomes creamy, then mixing in regional vegetables and cheeses. In Padova, the vegetable of choice to mix into risotto is asparagus, though other vegetables can be substituted. The broth used to create the risotto may vary between vegetable, fish, poultry, or meat, and is often served with a corresponding meal.

The people of Padova also quite enjoy “bigoli” pasta. This regional pasta is similar to the common spaghetti pasta, but longer and significantly thicker. Traditionally, it is served with fish or game sauce, but more recently has been adapted to create “bigoli in salsa,” which mixes the pasta with a salted sardine and onion sauce.

SECOND COURSE

While much of the Padovan diet revolves around seafood, the region also enjoys an astonishing number of terrestrial meats as well. One of the most traditional dishes to come from the Padova region is “fegata alla veneziana,” or liver and onions. This dish dates back to Roman times and is traditionally cooked in butter, vinegar, olive oil, and parsley, then served alongside figs which help to mask the powerful aroma.

As traditional as the dish is, though, many visitors to the region may not be bold enough to try such a daring offering. For those unable or unwilling to try such a meal, however, there is no need to worry. Padova also offers a wide variety of poultry dishes. Many different kinds of bird are raised in the region, including the eponymous Paduan hen, the Polverara hen, goose, guinea-hen, and duck.

Padovans also quite favor pork in the form of Montagnana ham. Called “prosciutto crudo dolce di Montagnana” by the locals, this tender, sweet ham has been granted DOC status and even has a festival centered around it. The third Sunday of every May is called “Piacere Montagnana,” or the Festival of Sweet Ham.

CONDIMENTS

The tradition of cultivating olive trees dates back to pre-Roman times in the province of Padua. The extra-virgin olive oil made from the fruit of these trees is unfiltered and carefully decanted before bottling, and has a delectable golden-green color to it. Oil from the region is protected under the Association of the Regional Park of the Euganean Hills.

DESSERT

Perhaps the most traditional dessert found in the Veneto region is the delectable Tiramisu. This delicious cake is made from layers of coffee-flavored ladyfinger cakes, also known as “savoiardi,” held together by layers of cream. The cream is generally made from a whipped mixture of eggs, sugar, mascarpone cheese, and cocoa. Often, the dessert is completed by shaving chocolate over the top.

STREET FOOD

Though one rarely thinks of seafood as a street food, the people of Padova make it work delightfully well. Many different varieties of street food are served by the city street vendors, such as “last folpo,” or octopus cooked with parsley and lemon juice, “sformatino di tonno,” or tuna pie, fried soft-shell crab, and “bovoeti,” or sea snails boiled with garlic.

Another street food enjoyed in Padova is Tramezzini. These triangular sandwiches are made by combining mushrooms, cream cheese, and the aforementioned Montagnana ham between two slices of white bread.

WINE

The people of Padova have a long history of winemaking, with five different varieties of wines from the area having achieved DOC status. The most famous of these wines comes from the Euganei Hills, while the others come from the Brenta Riviera, Corte di Correzzola, and the Merlara and Bagnoli countryside.

Wines produced in the region include most famously Prosecco. This sparkling white wine is dry and bubbly and is often compared to the French Champagne. Prosecco pairs well with just about everything, including meats, cheeses, seafoods, and even sweet desserts.

For those who prefer red wine, one cannot go wrong with a nice Ripassa wine, such as Zenato’s Valpolicella Superiore. This dry red wine also pairs well with just about everything, save for the desserts, and is yet another wine that has gained DOC status.

Other local white wines include Garganegas, and Friulanos, while other local reds include Merlots, Rossos, and Rosso Novellos.