Bollito con Pearà, is the quintessential big party dish. From the typical appetizer, beef rib salad with peppers and onions, to the first course, tortelli in broth stuffed with chicken heart and livers, then the second course, Bollito with chicken, beef, cotechino, calf's head and salmistrata tongue, cooked for several hours with carrot onion and celery, plus some spices and flavorings that are part of my family tradition, all served with Pearà (a sauce made with breadcrumbs, broth and ox marrow, whose delicate flavor is made spicy with a generous addition of pepper), salsa verde and cren (horseradish-based sauce). To conclude, the classic Tiramisu. A burst of flavor! A culinary experience of the Veronese tradition not to be missed.

Gran Bollito alla Veronese and His Majesty the Pearà

There are treasures of Nature that delight our palate both sweet and savory, as well as being true benefactors of our health. Among them are Broccoli and Cabbage. In the Veronese territory, the cultivation of Cruciferae is very significant: cabbage, Savoy cabbage, white cabbage and a particular broccoli that grows only in the hills of Custoza, sweet and delicious, a much sought-after niche product. We will taste these wonders from an appetizer of white cabbage au gratin, to a first course of baked pasta with Custoza broccoletto (depending on seasonality), a main course of broccoli leaf rolls with perch, a side of purple cabbage with sweet and sour cinnamon, and to finish a delicate white cabbage and vanilla cheesecake. Healthy and tasty.

What a Cabbage Menu! Starring cabbage and broccoli

Sunday is the time for families to be together at the dinner table: it is a celebration and, as such, should convey joy. Good "comfort" food can bestow enjoyment, satisfaction and substance simultaneously.At my table you can enjoy traditional Sunday dishes, some forgotten, such as baked peaches stuffed with almonds and macaroons, and nervetti in sweet and sour salad, along with the best-known and best-loved dishes, such as baked pasta and sausages with roasted vegetables.A menu under the banner of the famous zero km and against food waste, just as our grandmothers, who were much more "modern" and forward-thinking than we are, used to do. We will see how to create a tasty and creative first or second course with just a few ingredients on hand. Try it to believe!

Traditional Sunday recipes

Garda on your plate

Radicchio rosso di Verona PGI is one of the jewels of Veronese horticulture, with a long history behind it: imported from the East before the 14th century, it is sweet and tender, of a beautiful flaming red with very white ribs and can be found all year. It lends itself to countless uses in the kitchen, and my menu proposes three traditional recipes with red radicchio as the protagonist: as an appetizer, grilled and seasoned with oil, salt, parsley, anchovies and chopped almonds; in the first course as a filling for baked lasagna, and finally as a dessert to accompany the "Fogassa su la gradela de Cavajon", recently awarded the De.Co. (municipal designation of origin), as a sweet and slightly spicy compote. Unexpected flavors and colors! I wait for you!

Red radicchio from Verona  3 course menu

In the past centuries the pumpkin has represented a food reserve in the poorest areas, an extraordinary food since everything can be used: flowers, seeds, buds, leaves and fruit. Cut into not too thin slices and cooked in the oven, with the addition of almonds, pumpkin seeds and salt flakes, it is an exquisite appetizer; worked with Grana Padano, aged Monte Veronese, pepper and nutmeg it becomes an amazing filling for fresh pasta ravioli; combined with the ingredients for a simple focaccia, it turns into a delicious soft cake, enriched with flakes of dark chocolate and a salted chocolate mousse. Its nature is magical, not only in the kitchen: wasn't it Cinderella's carriage?

Three-Course Pumpkin Dinner 

Vegetarian menus are a passion: a menu that is never the same because it varies according to the seasons just as it did in the past, using what nature offers us, always attentive to taste.The fresh handmade pasta is the strong point: tagliatelle, lasagne, pappardelle, but also tortelli, ravioli, depending on the season and the ingredients used.Torta Russa is an exquisite typical dessert from Verona, which consists of a shell of puff pastry filled with a delicate dough made with almonds, macaroons and eggs. According to the most consolidated tradition, it takes its name from its particular shape which resembles a fur hat, the characteristic headgear of the Russian peoples. I'm waiting for you to travel with me on a journey through traditional "zero km" cuisine, full of unique flavours.

Vegetarian menus are a passion 

The menu I propose consists of 4 courses from the Northern Veronese tradition and includes the use of local products.The appetizer will be a marinated yolk in porcini water, with crispy rye bread croutons and Black Truffle in pesto. This will be followed by the first course: a cream of Vialone Nano rice, with creamed pumpkin, and depending on the season Black Truffle in pesto and flakesThe second course will be a tagliata of beef from Razza Bruna della Lessinia, and aged Monte Veronese, enhanced by fresh flakes of black truffle . Of course, there will be no shortage of dessert, which will be a Sbrisolona alla Veronese accompanied by custard.

The Truffle: the black gold of Baldo and Lessinia

Typical Veneto menu' in my house, with local products , taste and you will be happy

Typical Veneto menu’ in my  house with  so much  love 

Welcome in my kitchen! Ready to taste these excellent dishes accompanied from good wine!

Benvenuti nella mia casa ! Pronti per assaggiare 3 piatti?

Family Sunday Lunch!

Besides being a romantic city rich in art and culture, Verona is also known for its cuisine of traditional dishes and for its good wine.In my kitchen, you will be able to delight your palate with typical dishes of our culinary culture. What are you waiting for?