Vicenza is a charmful city, one of the most beautiful and elegant cities in the Veneto region, perfect for a weekend full of art, food and wine. It has been declared a World Heritage Site thanks to many buildings designed by the architect Andrea Palladio (1508-1580) and it is an active city, a destination for cultural tourism from all over the world for its mix of history and tradition.
Food and wine
VICENZA-STYLE SALT COD
Baccalà alla Vicentina is the signature dish of the city of Vicenza. It has Nordic origins and was brought back by Venetian merchants. The recipe for this dish was approved by the Bacalà Brotherhood, which has its institutional headquarters in Sandrigo. It is a dish known and appreciated all over the world, thanks to its simplicity and above all to its unmistakable flavour.
BIGOI WITH 'ARNA
This is another typical dish of Vicenza, bigoli con l'anatra (translated from the Venetian dialect). It is fresh pasta shaped like large spaghetti, traditionally drawn by a bronze press, also called torchietto bigolaro.
THE BROCCOLO FIOLARO OF CREAZZO
This is a variety of broccoli (derived from the word 'brocco' which means sprout, shoot). The term fiolaro is of dialectal origin and indicates the fioi (sons), sprouts of herbaceous consistency. It is a typical and very much appreciated crop of the Creazzo hills, deriving from the combination of climatic elements and soil composition, which has been included in the list of typical products of the Veneto region. The harvest lasts throughout the winter period until February.
The Marostica cherry is an Italian fruit with Protected Geographical Indication (PGI). It was the first cherry in Italy to be awarded the European Protected Geographical Indication mark, which identifies the special characteristics of a product whose production takes place exclusively in a specific geographical area. The Marostica Cherry Festival is the oldest festival dedicated to spring fruit produced exclusively in the hilly area between Breganze and Bassano del Grappa.
SOPRESSA VICENTINA DOP
Soprèssa Vicentina is a type of cured meat from Vicenza and every year there are dedicated events: one of the most famous is the Sagra delle Valli del Pasubio. It is a medium-large grain sausage made exclusively from the meat of Large White, Landrace and Duroc pigs, born and bred in the province of Vicenza.