The Padova gastronomy has many similarities with that of Veneto.
Among the first local dishes there are the bigoli, a pasta similar to spaghetti.
Other typical dishes are the rice and noodles in broth of duck and then the Veneto Berico-euganeo DOP ham, realized in the areas of Lower Padovana and Low Vicentina, the luganega sausage long and thin, and the equine products. Among the wines are famous ones of the Euganean Hills, Cabernet and Merlot. Among the typical sweets stand out the “fugassa”, the “smegiassa”, the “sugoli”.
Bigoli with radicchio
Ingredientes:
For the flour:
600 g. farina.
3 eggs.
½ milk water.
60 g. butter.
For the sauce:
400 g. variegated radicchio.
1 white onion.
½ glass of dry white wine.
½ teaspoon of cinnamon.
50 g. butter.
3 spoons of oil.
salt and pepper to taste
Parmesan cheese or grated cheese to season.
Directions:
Wash and cut radicchio into strips very thin.
Chop the onion.
Melt the butter in the oil and brown the onion.
Add the radicchio with cinnamon.
Pour the white wine.
Simmer until the liquid of the radicchio will be totally absorbed in.
Cook the bigoli in abundant salted water, drain and previously smashed in the pan with the sauce with radicchio.
Cook for a few minutes, mixing well with the sauce and seasoning with grated cheese to taste.
Serve immediately on the table.
Typical dishes from Veneto
About wines and typical products, Veneto is in absolute among the Italian Regions more “rich”. From Belluno’s Dolomites to Rovigo and Padua’s lowland crossing through Vicenza, Treviso, Lake of Garda and Venice Lagoon, it doesn’t fear comparisons with other regions. On the lawns and pastures of the highland of Asiago, whose district includes 7 Communes between 1.000 and 2.300 meters high, it is produced the homonym excellent cheese.
