FOOD AND WINE IN THE PADOVA PROVINCE OF THE VENETO REGION

Paduan cuisine combines its high-quality ingredients with its traditionaL and simple recipes, enhanced by grand chefs. The generosity of this land is particularly evidence by the variety of local specialties. Rice is one of the main ingredients, and it is cooked in a variety of different ways: with peas (risi e bisi), radicchio, asparagus or bruscandoli (hop sprouts).  Famous first courses include pasta e fagioli (pasta and beans), a variety of hen soups (minestra marida) and bìgoli, a type of fat spaghetti. Squid ink often serves as a pasta sauce.