Restaurants in the province of Vicenza

Vicenza is known for two dishes, both eaten with white polenta. It is also the province of a vegetable with a season of a few weeks.

What you eat here

• Baccalà alla vicentina — stockfish (not salt cod) cooked very slowly with onion, milk, anchovy and oil, served with white polenta. A brotherhood defends the recipe.
• Asparago bianco di Bassano DOP — with crushed hard-boiled egg, in spring, briefly.
• Sopressa Vicentina DOP, large and soft, and Asiago DOP cheese.
• Bigoli with duck and gnocchi with fresh whey cheese.
• Torresani from Breganze, spit-roasted pigeon.

The wine

Breganze, Gambellara (Garganega, also as Recioto) and the Colli Berici, with Tai rosso. Breganze's Torcolato, a Vespaiola passito, is worth the stop.

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 The ones on the listings come from public sources and may be out of date.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