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What to eat in the Province of Vicenza? Top 8 Traditional Foods in the Province of Vicenza

Last update: Sun Feb 16 2025
Top 8 Traditional Foods in the Province of Vicenza
TABLE OF CONTENTS

Best Province of Vicenza Foods

01

Pasta

PROVINCE OF VICENZA, Italy
4.6
Bigoli con l'anatra
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I bigoli con l'anatra, locally known as bigoi co' l'arna, is a traditional dish that originated in the city of Thiene, but over time it became very popular throughout the province of Vicenza. Bigoli is a thick, egg-based pasta variety whose size and texture make the perfect match for a rich duck ragú made with onions, carrots, celery, bay leaves, sage, and dry white wine.


Originally, this dish used to be prepared with cleaned offals and duck fat, while duck meat was either used in other recipes or preserved in fat. Nowadays, only the best parts of meat and livers are used, while duck fat is substituted with butter and olive oil - the result is an equally delicious, yet much lighter dish. 
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MOST ICONIC Bigoli con l'anatra

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02

Cheese

ASIAGO, Italy
4.1
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This semi-hard to hard cheese is available in two main varieties: the fresh Asiago Pressato and matured Asiago d'Allevo. Depending on the length of aging, d'Allevo is marketed as Mezzano (4-6 months), Vecchio (10 months and over) and Stravecchio (15 months and over).


It has a subtle nutty aroma and a rich piquant taste. Because its hard texture makes it perfect for grating, Asiago Stravecchio is excellent in risottos, ravioli, and pasta dishes, while Mezzano is often served as an appetizer accompanied with radicchio, elderberry or pear jam, fig mustard, and other fruit and vegetable spreads. 
03
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The famed signature dish of Vicenza, baccalà alla Vicentina is made with stoccafisso (lit. stockfish), which refers to a cod that is not salted but air-dried until almost rock-hard, and requires several days of soaking before being cooked.


Stockfish was first introduced to the region back in 1432 by Pietro Querini, a Venetian merchant whose ship wrecked off the coast of Norway. The crew was saved, reaching the island of Røst where stockfish was very common, so the merchants brought some of this peculiar dried fish back home to Vicenza. 

MOST ICONIC Baccalà alla Vicentina

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04

Sausage/Salami

PROVINCE OF VICENZA, Italy
4.3
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Traditionally produced in the Veneto region, namely the province of Vicenza, soprèssa Vicentina is considered to be the the best Venetian cold cut and the most famous type of sopressa. To make this Italian medium-grained cured sausage, only the best cuts of pork are used, including both belly and neck fat, as well as lean cuts such as coscia (leg), shoulder, neck, and loin, which determines the quality of the final product.


The meat is seasoned with salt, pepper, and garlic. Soprèssa Vicentina has a delicate peppery-sweet flavor, a pronounced aroma of garlic, and it is typically served as an appetizer alongside grilled polenta.

05

Cheese

PROVINCE OF VICENZA, Italy and  2 more regions
4.0
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Morlacco or Morlacco di Grappa is an Italian cheese originating from the Mount Grappa area in the provinces of Treviso, Belluno, and Vicenza. It is made from cow's milk and has a natural elastic rind. Its aroma is fresh and delicate, the texture is open, soft, and creamy, while the flavor is slightly salty, milky, and buttery with hints of grass and lemons, becoming tangy with further maturation.


It is usually aged for 20 days, but it can be left to mature for up to 3 months. Morlacco is best paired with berries, strawberry jam, and medium-bodied white wines.

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06

Cheese

PROVINCE OF VICENZA, Italy and  3 more regions
3.2
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Bastardo del Grappa is a traditional cheese made from cow’s milk from two milkings – one from the evening, and the other from the following morning. In the past, it was produced from mixed milk, hence the word bastardo in the name.


It is produced in the area of Monte Grappa in Veneto, hence the name. The cheese matures from 120 to 180 days and is characterized by its thick and rough rind, while small holes are scattered throughout its pale yellow interior. The flavor of Bastardo del Grappa is intense, pleasant, and never spicy. 
07

Dessert

BASSANO DEL GRAPPA, Italy
n/a
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La pèca del Salbaneo is a traditional dessert from the Vicenza foothills region, created to showcase three ingredients of the area: Marostica cherries (Ciliegia di Marostica I. G. P.), Torcolato wine (D. O.C. Breganze), and extra virgin olive oil from the Cooperativa Pedemontana del Grappa.


The pie is made up of multiple layers. It starts with a delicate pastry base infused with olive oil. The next layer is a soft cherry puree, followed by a fragrant crumble made with corn flour and Torcolato wine. The top of the pie is adorned with semi-candied cherries and sugar crystals, creating a beautiful and delicious dessert. 
08

Side Dish

PROVINCE OF VICENZA, Italy
n/a
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Cavolo alla vicentina is a traditional dish originating from Vicenza. The dish is usually made with a combination of green cabbage, apples, pancetta, onions, garlic, olive oil, butter, salt, and pepper. The onions, garlic, and pancetta are sautéed in butter and oil, and then mixed with the cabbage and apple.


The mixture is seasoned with salt and pepper, covered, and simmered until the cabbage is tender. The dish is occasionally stirred, and once done, it's served piping hot as an accompaniment to sausages or pork dishes.

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