A Foodie's Guide to Verona: 10 Things You Need to Taste
Local pasta shape here. I like to think of it as a big, fat, voluptuous spaghetti, not dissimilar to bucatini but without the hole through the centre. Typically served ‘al’anatra’ (with a rich duck sauce) or with rabbit.
The Veronese are rather partial to their equine dishes. Don’t be surprised to find horse and donkey on a typical menu. Before you dismiss it completely and start waxing lyrical about War Horse and Black Beauty, try the Pastissada di Cavallo (horsemeat stew).
The Veronese claim that these heavy potato dumplings originated in their fair land. Regardless of whether this is true, these dumplings are quite literally revered. The Veronese Carnival involves a large parade which is led by 'Papa de gnocchi', a man wielding a huge fork (instead of sceptre) topped with a giant piece of gnocchi. You'll usually find gnocchi on the menu, served with an array of sauces
4. RISOTTO ALLA PILOTA OR RISOTTO ALLA’AMARONE
La Bassa Veronese, an area in the lowlands of Verona, is rich in rice fields, and risotto is a popular dish here. Look out for those served with a veal pork sausage or a robust red wine.
5. FIORI DI ZUCCHINI
Courgette flowers filled with cheese or fish mouse, and lightly fried. Little morsels of heaven.
A salted codfish, often served with polenta. Veronese comfort food - I imagine it is the Veronese equivalent of sausage and mash.
A typical accompaniment to savoury stews and braised rabit, or grilled to accompany meats.
A light, buttery Chrismas cake shaped in a star and eaten in December.
Boiled meats served with sauce made from bread and usually bone marrow. It does taste infinitely more delicious and exciting than it sounds. It's hard to make boiled meat sound sexy.
10. MONTE VERONESE and ASIAGO
Local cheese in Verona, often served with honey.