This traditional Christmas bread hails from Verona. Its name is derived from the phrase pan d’oro, meaning golden bread, a reference to its yellow color which comes from the large amount of egg yolks used in the bread. Pandoro is traditionally baked in a special star-shaped mold.

Traditionally produced in the northern Italian region of Veneto, namely the province of Verona, Monte Veronese is a semi-hard cheese made from cow's milk. It is a typical product of Monti Lessini and Monte Baldo mountains, a geographical area known for its long tradition of dairy cattle farming.

Risotto Amarone is a traditional Veronese dish made with two key ingredients – Vialone Nano rice and Amarone red wine. Besides those two, the risotto is made with onions, broth, olive oil, butter, salt, and pepper. Although there are just a few ingredients used in the dish, they are all of excellent quality.

Risotto tastasal is a traditional dish of the Veronese cuisine. The key ingredient in this risotto is tastasal – a local salami made with ground pork belly and shoulder, seasoned with just the right amount of salt. In order to prepare the dish, rice should be boiled in meat broth, then combined with sautéed onions, garlic, and tastasal.

Polenta e bogoni is a traditional dish of the Veronese cuisine that is especially popular in the area of Garda. In order to prepare the dish, snails are first cleaned, parboiled, washed with salt and vinegar, then boiled one more time with vinegar, garlic, bay leaves, celery, and onions.

Belonging to the large Italian torrone family, mandorlato di Cologna Veneta is the torrone type prepared exclusively with almonds and not other kinds of nuts. Other main ingredients, as in the case of most types of torrone, are egg whites, honey, and wafer paper.

Tortellini di Valeggio is a special type of tortellini from Valeggio sul Mincio, a town near Verona in Italy’s Veneto region. Known for its paper-thin pasta dough, these tortellini are filled with a mixture of meats—typically veal, pork, beef and chicken—and additional ingredients like Grana Padano or Parmigiano Reggiano and herbs.

Pastissada de caval is an ancient horse meat stew that is nowadays a specialty of the Veronese cuisine. Due to the long cooking time, this dish is typically served as a second course at important occasions. It consists of horse meat, onions, carrots, cloves, and Valpolicella wine.

Lesso e pearà is a typical Veronese dish that is often prepared for holidays and similar festive events in the region. It consists of boiled meat paired with pearà (lit. peppery) sauce. The sauce is made with broth, beef marrow, butter, bread crumbs, and a hefty amount of pepper.