Padua’s "culinary traditions" are true delicacies: from Bigoli with sardines and capers to the famous Venetian speciality: Baccalà alla Vicentina.
Paduan cuisine has “roots” in gardens and as well as farms: vegetables are typically grown in home gardens and animals are reared in farmyards. Examples are the Paduan hen, goose, capon and guinea fowl.
These ingredients are featured in local delicacies, like Bigoli con Oca in Onto (goose bigoli), which you you will be able to savour in our restaurant. Bigoli are large, rough spaghetti, and they are perfect with a ragout of free-range goose that has been slow cooked to perfection ...