Restaurants in the province of Padova

Padua is plain and the Euganean Hills, with a cooking of farmyard and garden: hens, geese, greens, and one white vegetable with a very short season.

What you eat here

• Padovana hen, the crested breed, boiled or stewed and served with sauces.
• Bigoli — thick extruded spaghetti, with duck or with sardines.
• Goose in every form, and at Montagnana the Prosciutto Veneto Berico-Euganeo DOP.
• Radicchio variegato di Castelfranco IGP — the white-and-red rose, eaten raw.
• Baone peas and the jujubes of the hills, from which *brodo di giuggiole* is made.

The wine

The Colli Euganei DOC are volcanic: Fior d'Arancio (yellow Moscato) dry, sparkling and passito, plus structured Merlot and Cabernet reds.

Opening hours 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 The ones on the listings come from public sources and may be out of date.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.