Begin with the local favorite, soppressa. Pastas are all homemade and ravioli stuffed with radicchio is a featured menu item. Rustic pasta, barley and bean soup is ladled from a terrine and provides a fragrant, hearty primo course. Polenta here is marvelous and the rice and hops side dish (riso e bruscandoli) may be, in itself, worth the trip!
Italians generally dine with an antipasto, primo course (usually soup or salad) and a secondo course (main entree) but here, with such hearty foods, tourists usually just order one or two items per person and frequently share.
The wine list is small but interesting with lots of local flavors available. Desserts are simple, specializing in fresh fruits. Sunday lunch here is a mob scene of locals, better to visit on a weekday when the kitchen is less stressed.
by Barb B
Napa, CA and Hereford, AZ , Arizona
December 22, 2000
From journal Vicenza, City of Palladio