Slow-cooked dish. Minimum 2 servings, at least 20 minutes are needed for this risotto, with its few simple but important ingredients: Grumolo delle Abbadesse De.Co. rice, Berici black truffle and good broth. It is gently and carefully cooked and ultimately mantecatoed with malga butter & Asiago nero DOP and a grinding of reindeer pepper just before serving.

So good that you can order 2 servings directly.

They have been on our menus since 2000, and have never been taken off; they have many imitation attempts, But the way we make them, no one makes them.

The egg noodles, are kneaded directly with Berici Black Truffle, seasoned with porcini mushrooms & walnuts from Veneto. A drizzle of Evo oil and a handful of grana padano cheese before serving.

The linguine needs 12 minutes of cooking time, as soon as it is drained it is sautéed in the pan where the shrimp were cooked with squid ink and a pinch of reel pepper.

We make the noodles with 10 eggs, a pinch of salt and a pound of flour and then pull and cut them by hand. Grangocce are spoon-made dumplings, kneaded from 3/4 potato and 1/4 delica squash. To be seasoned with: the Locanda's ragout, Veneto pesto (Verona radicchio, stravecchio asiago, Veneto walnuts and sunflower and pumpkin seeds) or tomato.

“Arna lessa e bigolo tondo a Rosario contenta il mondo.” Americans for Thanksgiving Day have turkey as their signature dish, in the Vicenza area for the feast of Our Lady of the Rosary are "bigoli co' l'arna." But they are so good that we at Locanda Veneta offer them on the other days of the year as well! Traditional Vicenza egg bigoli have a cooking time of about 15 minutes, and are freshly seasoned with "de Arna" sauce. The duck is cooked once for 2 hours in broth with vegetables and red wine. Then stripped and cut strictly by hand pulp and skin. Quindi cotta un’altra volta per altre 3 ore, with Evo oil, a generous base of vegetables, a pinch of salt and peppercorns And flavored lightly with cinnamon. Slow-cooked dish.

Egg lasagna pie with alternating layers of béchamel sauce with wild mushrooms, Vicenza-style dried cod and grana padano cheese. Serve au gratin. Slow cooking dish

Pie, The one with a capital P! Five alternating layers of soft egg lasagna generously sprinkled with béchamel sauce, Locanda's ragout (which is slow cooked for at least 8 hours) and grana Padano cheese. Served au gratin. Slow cooking dish

Potato, chickpea & mussel soup, slightly spicy, served not piping hot with a cross of evo oil and fresh rosemary