Best Province of Vicenza Foods
MAIN INGREDIENTS
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.
MOST ICONIC Bigoli con l'anatra
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.
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
View moreTraditionally 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.
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.
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.
MAIN INGREDIENTS
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.
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.
Serve with
Best Province of Vicenza Food Producers
Caseificio Pennar is located in Italy, specializing in producing Asiago cheese, a traditional Italian cheese made from cow's milk. The cheese company is known for following traditional methods that have been passed down through generations, focusing on quality and authenticity.
They offer a range of cheeses aged for different periods.
AWARDS
Concours International de Lyon - Gold
2025
Global Cheese Awards - Gold
2024, 2023
Global Cheese Awards - Best
2023
BEST Caseificio Pennar Cheeses
AWARDS
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2024, 2021
IWSC- International wine & spirit competition - Spirit Gold
2022
IWSC- International wine & spirit competition - Brandy Gold Trophy
2021
BEST Distilleria Nardini Spirits
AWARDS
Italian Cheese Awards - Nominee
2018
Italian Cheese Awards - ICA
2016, 2015
BEST Caseificio Castellan Urbano Cheeses
Rossi d'Asiago is an Italian distillery founded in 1868 by pharmacist Giovan Battista Rossi in Asiago, a picturesque town in the Venetian Alps. Initially, Rossi created elixirs and natural remedies for tourists, and his products' success led to the establishment of the distillery, which became known as the "highest distillery in Europe." In 1993, the Dal Toso family, with a longstanding tradition in distillation, acquired the Rossi d'Asiago brand, revitalizing it under the name Antiche Distillerie Riunite.
This acquisition included traditional recipes and production techniques passed down since 1868. The distillery is renowned for its innovative products characterized by intense aromas and smooth flavors. Notable creations include Antica Sambuca, a sambuca variant that blends tradition with modernity, and Kranebet, a white bitter liqueur distilled from juniper berries, gentian, and alpine roots, which has become emblematic of the Asiago plateau.
AWARDS
European Spirits Challenge - Gold
2023
BEST Rossi d'Asiago Spirits
Soc. Agr. Malga Marini - Malga Dosso di Sotto is a cheese producer located in Asiago, Italy. They specialize in producing traditional Asiago cheese, utilizing milk from local cows. The cheese is often made in an alpine setting which contributes to its unique flavor profile.
The producer adheres to traditional cheesemaking methods, ensuring high quality and authentic taste.
AWARDS
Italian Cheese Awards - ICA
2023
BEST Soc. Agr. Malga Marini - Malga Dosso Di Sotto Cheeses
AWARDS
World Cheese Awards - Gold
2024, 2023, 2021
Italian Cheese Awards - ICA
2022
BEST Latterie Vicentine Cheeses
Frantoio Nutile is an olive oil producer located in Lapio, a town in the Avellino province of Italy. They specialize in crafting high-quality extra virgin olive oil using traditional methods. The company emphasizes sustainable farming practices and the use of regional olive varieties.
Frantoio Nutile's olive oils are known for their distinctive flavor profiles, which are influenced by the unique terroir of the Irpinia region.
AWARDS
EVO IOOC - Gold Medal
2020, 2016
ATHENA IOOC - Gold
2020
BEST Frantoio Nutile Olive Oils
Az. Agr. De Marco is an olive oil producer based in Lapio. This company focuses on producing high-quality extra virgin olive oil using traditional cultivation and production methods. The olives are typically hand-picked to ensure optimal ripeness and quality.
The company places a strong emphasis on sustainability and eco-friendly practices in its olive groves.
Best Province of Vicenza Food Products
AWARDS
Italian Cheese Awards - Nominee
2018
Italian Cheese Awards - ICA
2016, 2015
AWARDS
Terraolivo IOOC - Prestige Gold
2016
Terraolivo IOOC - Gran Prestige Gold
2015
Terraolivo IOOC - Grand Prestige Gold
2014
AWARDS
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2021
IWSC- International wine & spirit competition - Brandy Gold Trophy
2021
Asiago DOP Fresco Prodotto della montagna by Caseificio Pennar is a well-renowned cheese variety hailing from the Asiago Plateau in the Veneto region of Italy. This cheese is celebrated for its creamy texture and mildly sweet flavor, which is a result of using high-quality cow's milk sourced from mountain pastures.
The "DOP" (Denomination of Protected Origin) certification ensures that the cheese adheres to strict production standards and originates from a specific geographic area.
AWARDS
Concours International de Lyon - Gold
2025
Italian Cheese Awards - Nominee
2023
Gran Pennar di Montagna is a cheese produced by Caseificio Pennar, a dairy located in the Asiago plateau region of Italy. The cheese is known for its hard texture and rich, savory flavor. It is likely aged for several months to develop its complex taste profile, which includes nutty and slightly sweet undertones.
This cheese is typically used in culinary applications where a robust flavor is desired, such as grating over pastas, soups, or salads.
AWARDS
Global Cheese Awards - Gold
2024, 2023
Global Cheese Awards - Best
2023
Grana Padano PDO is a renowned Italian cheese, distinguished by its granular texture and rich, savory flavor. It is produced by Caseificio Pennar, a cheese-making facility known for its dedication to traditional methods and high-quality ingredients.
The PDO (Protected Designation of Origin) status ensures that the cheese is made according to strict regulations, preserving its authenticity and heritage.
AWARDS
Global Cheese Awards - Gold
2023
Global Cheese Awards - Best
2023
AWARDS
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2024
Antica Sambuca Classic is a sweet, natural liqueur crafted by distilling an infusion of star anise fruits combined with a blend of over 15 herbs and spices. This meticulous process results in a crystal-clear appearance and a delicate anise aroma. On the palate, it offers a velvety and intense experience, characterized by its distinctive anise flavor.
Versatile in nature, Antica Sambuca Classic can be enjoyed straight, over ice, added to coffee, or as a key ingredient in various cocktails and long drinks. Produced by Rossi d'Asiago, a distillery with a rich heritage dating back to 1868, Antica Sambuca Classic embodies the perfect blend of tradition and innovation, delivering a timeless Italian liqueur appreciated worldwide.
AWARDS
European Spirits Challenge - Gold
2023
Kranebet Botanic Gin is a refined interpretation of a historic 1924 recipe, crafted to embody the artistry of traditional gin-making. This unique gin is produced through steam distillation, using carefully selected ingredients such as juniper, which constitutes 96% of its composition, alongside wormwood, gentian root, quassia, and a blend of other spices and alpine roots.
Its natural composition, free from artificial colors and flavors, ensures an authentic and high-quality experience. Kranebet is characterized by its clear, crisp appearance, balanced sweetness, and complex aromatic profile, making it a sophisticated choice for gin enthusiasts.
AWARDS
European Spirits Challenge - Gold
2023
Asiago DOP Stagionato Prodotto della Montagna by Soc. Agr. Malga Marini - Malga Dosso di Sotto is a traditional Italian cheese known for its rich flavor and firm texture. It is produced in the mountainous regions, specifically adhering to the regulations that qualify it as a DOP (Denominazione d'Origine Protetta) cheese, ensuring its quality and origin.
The cheese is aged, or "stagionato," which contributes to its robust and complex taste profile.
AWARDS
Italian Cheese Awards - ICA
2023
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