Padua is one of the most important cities in Veneto, university and tourist at the same time, always very populated and lively, with a great artistic and cultural value. Also from a gastronomic point of view it is a city that has a lot to offer with a cuisine that dips its own recipes from the more generic Venetian cuisine, revisiting them and proposing its own versions.
The cuisine of Padua makes great use of local products and offers hearty, tasty and warm recipes that are well suited especially to the cold and humid winter months. Here are the 10 things to eat in Padua and where .
1 – Bigoli with Ragu di Gallina
Photo by Luca Nebuloni. They are the Venetian dish par excellence! In particular in Padua they are a must for every restaurant in fact they are found everywhere and in the most varied versions.
They are a long pasta shape, strictly fresh, similar to spaghetti but with a thicker diameter . The dish comes from peasant cuisine, that is a poor cuisine and made with easily available products, in fact the classic recipes include basic condiments, such as chicken ragu . The sauce is prepared with the minced meat of Paduan hen, the broth in which it was cooked, tomato sauce and herbs.
- Recommended for : lunch and dinner
- Average cost : €12.00
- Main ingredients : bigoli, chicken meat, sauce
2 – Tagliatelle, Radicchio and Bacon
The radicchio from Treviso is an essential ingredient in the cuisine of every Venetian city and in fact it is also found in many Paduan recipes! Besides the radicchio, the tagliatelle are seasoned with cubes of bacon, and the creaming is done with taleggio cheese .
The shape of the tagliatelle manages to dip well in cheese, collect the pieces of bacon and mix perfectly with the strips of radicchio.
- Recommended for : lunch and dinner
- Average cost : €12.00
- Main ingredients : tagliatelle, radicchio, pancetta, taleggio
3 – Paccheri al Ragu d’Anatra
Photo by CristianoMay. Raising the duck is an ancient tradition for the entire Po Valley, in fact over the years it has had an important role of sustenance for the population of the area, which is why it is still found today in many recipes.
A dish known mostly as a second course, but in Padua in particular it is preferred to obtain an exquisite ragu with a delicate and particular flavor that is served with paccheri whose shape manages to perfectly retain the sauce inside for a unique pleasure for every forkful.
- Recommended for : lunch and dinner
- Average cost : €15.00
- Main ingredients : paccheri, duck, tomato sauce
4 – Gallina Imbriaga
This is one of the main main courses of traditional cuisine! An excellent course whose basic ingredient is the Paduan hen , the unmistakable species with the tuft, originally from the city to which a special fair is dedicated. It is not difficult to guess that Imbriaga stands for “drunk”!
The meat of the hen, chopped into small pieces, is in fact dipped in brandy and then cooked in wine adding aromas and spices . But that’s not all! To accompany the delicious sauce obtained from cooking, a condiment based on onion, mushrooms and bacon is prepared separately and is also served with a characteristic polenta side dish !
- Recommended for : lunch and dinner
- Average cost : €15.00
- Main ingredients : Paduan hen, brandy, wine
5 – Baccala alla Padovana
Photo by Diego. The cod is one of the most popular fish in Venetian cuisine, in fact it is found in several recipes .
Cod can be stewed , baked or fried, this depends on the chef’s personal version! The Paduan recipe “alla capuccina” includes a preparation with anchovies, raisins, pine nuts, cinnamon and bay leaves , for a result that is a mixture of sweet and savory flavors and aromas in perfect harmony with each other.
- Recommended for : lunch and dinner
- Average cost : €15.00
- Main ingredients : cod, pine nuts, raisins, anchovies
6 – Risotto with Rovinassi
Photo by Number55. The ruinassi are the entrails , therefore livers, hearts and durelli (the gizzards of the stomach). For this recipe, chicken is usually used although some prefer duck.
These unusual but delicious parts of the animal must obviously be thoroughly cleaned, then cut into small pieces, browned in a classic fried onion, celery and carrot and finally blended with red wine and then continue their cooking in water so as to obtain the meat broth, with which the rice will be cooked .
The result may not convince you at first glance, but we assure you that it is a really tasty dish. Also, if you don’t go crazy for rice, another excellent variant is the one with bigoli.
- Recommended for : lunch and dinner
- Average cost : €15.00
- Main ingredients : rice, livers, hearts, chicken or duck durelli
7 – Gran Bollito Misto
Source: wikipedia. He is the king of Venetian cuisine ! In Padua, the recipe calls for cooking various cuts of meat in water , including the most famous tongue, tail and cotechino, for 3 hours.
The meats used are pork, beef, horse, veal and hen which come together in an ancient dish that has its roots in the distant seventeenth century. It is even said that it was Galileo Galilei’s favorite dish! And how to blame him, the great boiled meat is a really tasty and substantial dish even if at times it could be cloying on the palate. For this reason it is accompanied by a series of saucessuch as mustard or green sauce prepared with anchovies, capers, garlic and parsley, without forgetting a good potato puree as a side dish.
- Recommended for : lunch and dinner
- Average cost : €18.00
- Main ingredients : various boiled meats
8 – Folpetti
These are baby octopus , those small molluscs belonging to the octopus family. The recipe is very simple, and you only need a good handful of shellfish and lemon, parsley and bay leaf. It is cooked in lemon juice flavored with salt, pepper, parsley and bay leaves . Finally they are left to cool and are simply served wet with their cooking sauce. A quick and easy dish, but an impressive appetizer with a strong, decisive flavor!
- Recommended for : snack, lunch, dinner
- Average cost : €10.00
- Main ingredients : baby octopus, lemon, parsley, bay leaf
9 – Dolce del Santo
It is the most widespread dessert, dedicated to Saint Anthony of Padua since its origin is very ancient and dates back to the period in which the friars of the Basilica of Padua distributed loaves to the poor which over the years have been enriched more and more to alleviate hunger. Today’s recipe remains simple to prepare but rich in ingredients, consisting of a puff pastry base, a filling of jam, orange peel, raisins and chopped almonds, and finally a sponge cake on which the pastry is folded . The result is a delicious fluffy and flavorful cake!
- Recommended for : breakfast, snack, snack
- Average cost : €4.00
- Main ingredients : puff pastry, sponge cake, jam, raisins, almonds
10 – Pazientina Cake
This historic and delicious dessert of Paduan cuisine was born around 1600 in a convent in the city. On the origin of the name it is claimed that it was given to the sick as a tonic, hence from the word “patients”. However, some credit the credit to patience, which is used to prepare it given the complexity of its very elaborate recipe. The Patient cake is in fact made up of several layers in which almond shortcrust pastry and sponge cake alternate with an exquisite zabaglione cream . To complete, the top is sprinkled with chocolate chips.
- Recommended for : breakfast, snack, snack
- Average cost : €4.00
- Main ingredients : shortcrust pastry, sponge cake, zabaglione, chocolate flakes
Where to eat in Padua: best restaurants, typical bars and street food
In a worldly city like Padua where tourists of all ages arrive but also many university students, the most popular area for gastronomy and the historic center. Here, in fact, there is a varied gastronomic offer both in terms of type (pizzerias, sushi-bars, typical restaurants) and in terms of price ranges (street-food, taverns, restaurants).
Before even talking about lunches and dinners, however, a mention should be made of the infamous Spritz cocktailwidespread throughout Italy which has roots in Veneto, inevitable during aperitifs, the favorite hour of citizens which has now become a tradition. In fact, every day the squares and alleys of the city come alive with people who meet to have an aperitif in company and then end the evening in some historic center of the city where you can eat typical, well and at a good price. Here are the 10 best places to eat in Padua and where !
1 – The Folperia
- Description : street food kiosk with fish and snails menu, specializing in folpetti and excellent spritz
- Specialty : folpetti in green sauce
- Average price : from € 10.00 per person
- Address : piazza della Frutta, 1 – Get directions
2 – Osteria l’Anfora
- Description : informal place, with vintage wooden furnishings, a typical Paduan menu and homemade wine
- Specialty : Paduan-style cod
- Average price : from € 18.00 per person
- Address : via Soncin, 13 – Get directions / tel: 049 656629
3 – Bacaro Padovano
- Description : wooden furnishings and family atmosphere, Paduan cuisine with local and seasonal products
- Specialty : hen bridle with polenta
- Average price : from € 20.00 per person
- Address : Via S. Gregorio Barbarigo, 3 – Get directions / tel: 049 876 2777
4 – Enotavola Pine
- Description : restaurant with wine bar and show kitchen, typical and fish menu
- Specialties : bigoli with smoked mackerel, sour cream and roasted onion
- Average price : from € 25.00 per person
- Address : via dell’Arco, 37 – Get directions / tel: 049 876 2385
5 – Beautiful Party
- Description : romantic atmosphere in a starred restaurant with piano in the dining room and gourmet fish menu
- Specialty : creamed cod and crunchy white pearl
- Average price : from € 50.00 per person
- Address : via Belle Parti, 11 – Get directions / tel: 0498751822
