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Restaurants in Vicenza

Where to eat in Vicenza: baccalà alla vicentina, sopressa DOP, Asiago cheese, and bigoli with duck.

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Eating in Vicenza

Vicenza has a dish called "baccalà" that is made with stockfish: that is the first thing to know, and it is nobody's mistake.

Baccalà alla vicentina

Norwegian stockfish soaked for days, cooked slowly with onion, anchovy, milk and oil, and served with polenta. A confraternity guards the recipe, and in the province's trattorias you order it by name.

The other dishes

  • Bigoli with duck, pressed through a torchio;
  • Sopressa Vicentina DOP, the big salami cut thick;
  • Torresani (young pigeons) on the spit, from Torreglia and the Colli Berici;
  • Risi e bisi, and gnocchi with butter and smoked ricotta.

The cheeses

Asiago DOP comes from the plateau in this province, eaten pressato or d'allevo — young or aged. In the glass, Colli Berici and Breganze.

Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.

Other towns in the province of Vicenza

For when dinner is a few kilometres away.