Elisa lives in the historic center of Vicenza, in an attic on the city walls. With this experience you will discover codfish in Vicenza cuisine.Actually it is stockfish, the cod caught and dried in the cold winds of Norway, that arrived in Vicenza thanks to a misadventure of a venetian merchant in 1431.You will start with a typical Vicenza appetizer: with whipped stockfish and other specialties.Then you will taste a delicate risotto with stockfish “alla vicentina” and stockfish with polenta.Finally an dessert of tradition. Wines paired with dishes and a good coffee will not be missing.

At the table with his majesty the codfish

Do you want to spend or give a special birthday?Elisa offers you a splendid evening, organizing for you a lunch or dinner with traditional recipes from Vicenza and you will also have the opportunity to learn some new recipes.If you want, you could decide together some dishes to cooking or on a theme for the evening.There will be a festive atmosphere in her home, you can decorate it for the birthday and there will be a bottle to do “cin cin” and a cake with candles!It will be a different and unique birthday

A special birthday in Vicenza

Polenta is a symbol of cuisine and culture of Venetian region and is the basis of many savory and sweet recipes. It can be yellow, but also white, fine or rustic!Elisa will prepare various dishes for you, from appetizers to desserts with cornmeal like the protagonist and she will tell you a lot of information on the history of this fantastic product.

Polenta! Cornmeal, the “gold” of Veneto at the table

Elisa lives in the historic center of Vicenza, in an attic on the city walls.She will welcome you in her kitchen, and on her terrace, to discover together the typical flavors and recipes of Vicenza, always using quality and seasonal ingredients produced by small local farmsFor the winter season Elisa will prepare for you dishes based on:- Fiolaro broccoli, a vegetable with limited production, typical of Vicenza hills with a sweet and very particular taste, a SlowFood presidium- Venetian radicchi, also called winter roses, the precious red radicchio of Treviso, the variegate of Castelfranco, the red of Chioggia or Verona.A menu from appetizers to desserts, which you will agree on in detail together, with these Venetian excellences.

Winter vegetables in Vicenza cuisine

Elisa lives in the historic center of Vicenza, in an attic on the city walls. She will welcome you in her kitchen, and on her terrace, to discover together the typical flavors and recipes of Vicenza.We will start with a typical Vicenza appetizer: with whipped stockfish, sopressa salami and Asiago cheese, and other specialties.The main dish will be “bigoli al torchio”, a typical venetian pasta made in the press, very thick and porous spaghetti: traditionally they are served in venetian sauce with sardines or with duck ragù.Finally, the "fregolotta", an almond tart from Vicenza made with corn flour and beautiful legend to tell.Wines paired with dishes and a good coffee will not be missing.