The beautiful city of Verona is known worldwide for Juliet's balcony, Piazza delle Erbe and the Arena, but traditional Veronese cuisine also deserves the traveler’s attention. Its history of grandiose banquets, excellent food and local wine harkens from ancient times, making Verona a unique destination to whet your appetite.

Discover the flavours and dishes of typical Veronese cuisine, from pandoro to the wines of Valpolicella, on a tour of Romeo and Juliet’s beloved city.

I primi - first courses 

Pasta and Vialone Nano

In and around Verona, great care has been vested in creating first courses tied to the land and local ingredients. Vialone Nano Veronese PGI, a rice cultivated in the surrounding plains, is the perfect base for risotto made with Amarone, a red wine from Valpolicella, and risotto al tastasal prepared with sausage, ground pepper, rosemary and cinnamon..

First courses in Verona and much more at the Agriturismo Ca' del Pea

Verona also tempts the palate with a variety of homemade pasta. In particular, its gnocchi served with savoury sauce or as a decadent sweet with sugar; pasta and fasoi, a classic dish from Verona and its province; bigoli with sardines, and tortellini di Valeggio sul Mincio made of finely rolled pastry stuffed with meat. Dishes from poor peasant origins, they now represent the succulent heart of Verona's gastronomy.

I secondi - second courses

Tasting Verona's cuisine means going deep into its history. After a bloody battle between Theodoric and Odoacre in 489, it’s rumored that the horses fallen in battle were cooked by the Veronese citizens using the red wine of Valpolicella, herbs and vegetables. The legend is the basis of pastissada de caval, a speciality served in Verona's restaurants along with a hearty helping of polenta.

Another delicacy is boiled meat with pearà, a typical Veronese sauce made from broth in which marrow is dissolved and then combined with breadcrumbs, oil, pepper and salt. The sauce often accompanies boiled and other types of meat.

The taste of the Veronese tradition at the Agriturismo Scriciol

Typical sweets from Verona

The Pandoro and his ancestor

In 1894, Domenico Melegatti gave birth to a popular Veronese dessert similar to pandoro. The spot where his shop was located is still marked by a sign. The ancestor of pandoro can, in fact, be traced to Verona. It’s called Nadalin and, according to legend, it was invented by a Lansquenet soldier.

Traditional cakes of Verona

While pandoro and Nadalin can only be found leading up to the Christmas holiday, you can taste Torta Russa or Torta di Verona throughout the year. One of the most famous sweets in the city, similar in shape to the Russian colbacco, it’s made with rum and almonds.

Torta Puina is also a typical Veronese dessert. Puina means ricotta, which is the main ingredient. Another traditional seasonal sweet are crostoli which can be found around Verona during carnevale.

Edible souvenirs from Verona

Wines, cold cuts and cheese

There's nothing like taking home a souvenir to remind us of our trip. Before leaving Verona here are some specialties we recommend bringing with you. First, wine. The land around Verona and Valpolicella produces excellent vintages. Amarone, of course, but also Bardolino, Soave, Recioto and Custoza. Cold cuts, such as soppressa, make a great souvenir, as does cheese. For example, Monte Veronese DOP, a traditional Veronese cheese of medieval origin.

Confectionery and Pan de Verona

For a real treat, take home Pan de Verona, a simple recipe made with the finest wheat, which gives this product its unmistakable flavor. We also recommend typical specialities like Nadalin, Offella di Bovolone, sfogliatine di Villafranca or mandorlato di Cologna Veneta.

All these and many other typical products of Verona can be tasted in our farmhouses with restaurant in Verona and province. Choose the one that suits you the best and ... enjoy your meal!

Cover photo: natygid and gaiaconcu on Instagram