Padua
What to eat
Paduan cuisine is distinguished by its flavours and great variety of food. The dishes tell of the richness of an area that reflects its great history and geographical centrality. A high quality cuisine with hearty, tasty and warm recipes that make for a unique stay.
BIGOLI
Bigoli is one of the dishes that most represents the Veneto region and the city of Padua. The typical homemade spaghettoni have been part of Veneto culinary history for centuries. Their origin is, indeed, distant and comes from the peasant world. It is said that several devices were created to make them. In 1604, a pasta maker from Padua obtained permission from the city council to hold a patent for a machine of his invention, a sort of press for drawing pasta. One of its distinguishing features is its rough texture that allows it to hold sauces well. The sauces that accompany them are often thick and rich in flavour such as duck ragout or fish sauce.
GRAN BOLLITO MISTO
Gran bollito alla padovana is one of the most characteristic dishes of the Veneto region. A dish with an intense flavour that evokes an atmosphere of conviviality and family. The dish has seventeenth-century origins and was served at wedding dinners accompanied by cooked vegetables and salsa verde. It is said to have been a favourite dish of Galileo Galilei, who taught for a time at the University of Padua. The dish has always been a popular and traditional recipe, but especially accompanied by a good Novello wine it can become a journey of flavours.
TORTA PAZIENTINA
The torta pazientina is one of the emblems of Padua, a cake considered the symbol of the city to which the inhabitants of the Veneto city are very attached. Born in the 17th century, the cake has very ancient origins. It was created by the Franciscan monks of the monastery of the Basilica of St Anthony. Its name derives from the word ‘patience’, as the recipe needs a lot of care and attention to succeed to perfection. The recipe is very elaborate, consisting of an almond pastry and a soft sponge cake, filled with zabaglione cream and garnished with dark chocolate mousse.