Typical first courses from Verona
Verona has always been known for its good cuisine: in the past, noble families from the city were famous for the delicious lunches they offered guests, and still today the city centre is full of restaurants, taverns and bars where you can go to try local specialties.
Verona is famous for its first courses prepared with a wonderful local ingredient: Vialone Nano Veronese rice. The most famous risottos, in addition to risi e bisi (boiled rice with peas), include rice and figadini, prepared with chicken livers, or rice with panseta (pork pancetta), or with the ocheta (pieces of duck), or lastly with àgole fish from the lake. Another typical Veronese risotto is con tastasal, prepared with a tasty pork meat mixture seasoned with salt, pepper, garlic and spices, and risotto all’isolana, with veal and pork loin. It takes its name from the municipality of Isola della Scala, where rice was grown as early as the 16th Century. However of the risottos from Verona, a special mention has to go to risotto all’amarone, prepared with wonderful Amarone della Valpolicella red wine.
Another typical first course in the Verona tradition is Tortelli di Valeggio sul Mincio, also called nodid’amore, or love knots, made with pasta rolled out very thinly, stuffed with a delicate filling of different meats, then sliced and knotted like a handkerchief.
Lastly, in Verona you can also try the famous bigoli, a kind of thick spaghetti, which is served with various sauces.