Restaurants in the province of Verona

Verona is Lake Garda, the Valpolicella and the plain: a province that makes more wine than almost any other in Italy, with a cooking of boiled meats, rice and lake fish.

What you eat here

• Pearà — a sauce of breadcrumb, marrow, broth and a great deal of pepper, served with bollito. Without it, Veronese bollito does not exist.
• Risotto all'Amarone and risotto al tastasal, with raw sausage meat.
• Bigoli with sardines and potato gnocchi, which have their own Carnival festival.
• Riso Vialone Nano Veronese IGP and Garda fish: whitefish, trout, shad.
• Pandoro, born in Verona, and *baci di Giulietta*.

The wine

The Valpolicella makes Amarone DOCG and Recioto from grapes dried in lofts; then Soave (Garganega), Bardolino and Lugana on the lake, and white Custoza. A concentration of denominations without equal.

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 The ones on the listings come from public sources and may be out of date.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