Flavors of the Euganean Hills and Venetian Traditions
Food
Under the arcades of the Palazzo della Ragione, amid historic markets and old workshops, Padua tells its story through authentic flavors: bigoli, baccalà, seasonal risottos, and volcanic wines from the Euganean Hills. A mini gourmet guide to help you choose where to taste the very best local products—from aperitivo to dessert.
Where to start
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Sottosalone (beneath the Palazzo della Ragione): Veneto cheeses, cured meats, baccalà mantecato, folpi (baby octopus).
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Markets in Piazza delle Erbe and Piazza della Frutta: fruit, herbs, and local honey for on-the-go snacks.
Dishes to try
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Bigoli al torchio with ragù (duck or meat)
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Seasonal risottos (white asparagus, radicchio)
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Gallina Padovana and baccalà alla vicentina (in local variations)
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Zaeti or pastries from historic patisseries to finish in style
Wines & pairings
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From the Euganean Hills: Fior d’Arancio DOCG (Moscato Giallo, dry or sweet), international reds (Cabernet, Merlot), and local blends.
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In the city, wine bars and modern bacari offer tastings by the glass with regional charcuterie boards.
Foodie experiences
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Guided tours of workshops and artisan labs (breadmaking, chocolate, gelato).
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Aperitivo in the square at sunset: Padua-style spritz and cicchetti (small bites).
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Winery visits in the Euganean Hills (15–40 minutes from Padua) with views over volcanic vineyards.
Practical tips
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Bookings: for top restaurants and weekend tastings, it’s best to reserve.
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Budget: plenty of quality street-food options around the main squares.
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Seasons: spring–autumn are ideal for harvests, asparagus, and truffles.
Where to stay
Choose independent hotels in the center or in the Euganean Hills for mixed city-and-nature itineraries. Book on the Official Website and use the promocode #NOZIO to save.
