Culinary Padova

The century-old culinary tradition of Padua roots in simple ingredients from the garden and the vineyards.

The typical recipes of the area date back to the times of the Obizzi, Carraresi and Contarini, who knew how to create delicious dishes using the simplicity of ingredients.

The territory with its different landscapes offers a great variety of ingredients.

Only a few dishes are typical for the whole of the Paduan area: among these the probably most famous dish is the "bollito alla padovana", a dish of boiled meat. Other specialities are rice and peas (risi e bisi) and pasta and beans (pasta e fasoi).

The Paduan cuisine goes well with the generous wines of the area. which were even praised by Petrarca and Ruzante. Today the competence of the members of the Consorzio vini D.O.C. dei Colli e di Bagnoli stands for the quality of their wines.
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