Vicenza is a magical town located in Northeastern Italy that boasts stunning architecture and a uniquely simple, yet delicious cuisine. The city’s beginnings can be traced back to the third or second century BC, and in all the years and changes since, Vicenza’s history has shaped the way its people survive and thrive when it comes to food. The dinner table in Vicenza is overflowing with simple and mouthwatering creations that have stood up to the test of time and are now a large part of the area’s admirable tradition.

The cuisine of the city is marked by simplicity. Many of the foods incorporated in meals are locally grown, prepared, and/or processed with great care. Some of the staples of cuisine here include meat, pasta, polenta, asiago cheese, and vegetables, such as asparagus.

Be advised that when dining in Vicenza, or anywhere in Italy for that matter, mealtime is a leisure experience that is not to be rushed. It is not uncommon for some meals to last up to two hours. Italians put great importance on the time spent together visiting and laughing while gathered around the dinner table. So, order a glass of wine and sit back in your chair, because relaxation is on the menu.

APPETIZERS

Perhaps the most popular appetizer in Vicenza and throughout Italy is an assortment of cured meats and cheeses that are sometimes accompanied by freshly baked bread or crisp breadsticks. In Vicenza, common offerings include meats such as salame and prosciutto and asiago cheese.

It is worth noting that asiago cheese can taste slightly different in flavor depending on how long it is aged. For this reason, be prepared for possibly a unique asiago experience each night at the dinner table.

FIRST COURSE

The star of the first course in Vicenza is often pasta. The most beloved pasta shape in Vicenza is bigoi or bigoli, which is native to the Veneto region and is similar to spaghetti, but larger. One of the most popular dishes that features this pasta shape is known as bigoi co’ l’arna or bigoli con l’anatra, which pairs the pasta with duck ragù.

Though less traditional, locals also enjoy gnocchi (potato dumplings) and other pasta shapes, usually with a sauce made from asparagus.

Gargati is another common pasta shape that traditionally was made by hand at home. Today, the pasta is typically served with consiéro sausage or with scraps of meat and vegetables.

As an alternative to pasta, risotto dishes can be found in Vicenza as well, specifically risotto con i bruscandoli, or risotto with wild hops.

Rice is also featured in the classic dish risi e bisi, which is made with rice and green peas. Although the green peas are freshest in the spring, they do freeze well, which enables the dish to be enjoyed year-round. In Vicenza it is not uncommon for this dish to also feature black truffles and mushrooms.

SECOND COURSE

Vicenza’s second courses are typically meat or fish based. Both rely on meats that can be enjoyed fresh or those that can be stored and used during the winter months.

Baccalà mantecato alla vicentina is one of the city’s most traditional dishes. This menu item features air dried stockfish that is slowly rehydrated with milk, then whipped, and finally served on top of creamy polenta. Additional ingredients include olive oil, sardines, onions, and cheese.

Toresani is another dish that is favored by the locals in Vicenza. These small birds have been a delicacy in the area for centuries. They are typically cooked on a skewer and served with polenta.

SIDE DISHES

A traditional side of Vicenza is locally grown asparagus accented with black truffles. Different varieties of asparagus are generally grown in the region, but one of the most sought after is Bassano asparagus, which is white in color.

Vicenza is also home to a particular type of leaved broccoli called broccoli fiolari, which is similar in appearance to broccoli rabe. The vegetable is often an ingredient in local savory pies. It is also used in salads or cooked and served as a side dish.

STREET FOOD

Vicenza’s local pasta, bigoi, may be enjoyed on the go. The most traditional accompaniment is duck ragù, but it may be served with a variety of sauces depending on one’s preference.

DESSERT

Italian pastries and sweet treats are for some, the most anticipated part of the meal. If you still have room left at the end of dinner, dessert is a fantastic way to conclude your meal.

Although typically a breakfast pastry, brioche can also be enjoyed as a dessert. This croissant-like pastry is usually filled with a sweet chocolate cream or jam.

A traditional cake of Vicenza is putana. This rustic cake is usually made in Vicenza with stale bread or polenta and a sweet fruit such as figs.

The Italian favorite of tiramisù is often found listed on the menu. This sweet and creamy dessert usually made from mascarpone, coffee, rum, chocolate, sugar, eggs, and ladyfinger cookies is hard to beat. Be sure to save room for this one.

Zaeti is a smaller scale dessert. These polenta-based cookies are made with flour, sugar, eggs, and sweet raisins. While some enjoy these tasty treats on their own, many of the locals prefer to dunk them into a glass of locally made wine or a cup of hot tea.

WINE

One of the best ways to enjoy the wine of Vicenza is by doing a wine tasting. Many of the local guided tours of the heart of the city, the Palladian Basilica, and the Piazza dei Signori’s Main Square end near a wine bar where patrons can do some sampling of wine and authentic Italian cuisine.

Some of the more commonly consumed DOC wines of the area include Cabernet di Breganze, Barbarano, and Gambellara.

While it is hard to visit a place as majestic as Vicenza and take time away from touring the grand city buildings and streets, time spent dining at an Italian restaurant amongst family or friends might just be the thing that makes your heart sing the loudest.