The Spring Menu from March 21, 2023

In the Kitchen Lucia, Rachele, Gigliola, Luca & Maria In the restaurant room Noemi, Manuel, Marilina & Manuela

  • Antipasto Locanda

    The Apetizer ! Corn meal Marano De.Co. crispy Forno with melted Asiago Nero, Sopressa delle Valli De.Co, & flan with broccolo fiorlaro di Creazzo De.Co.
  • Il Baccalà Mantecato con il "pan de Bari" De.Co.

    Venetian-style bacalà, delicately whipped, served with 'Pan de Bari' De.Co. (Vicenza's oldest handcrafted wood-fired oven baked cookie bread).
  • Gran Crudo Veneto e Porcini

    Veneto's Raw Ham, served with freshly grilled porcini mushrooms, seasoned only with evo oil, salt & pepper reel
  • Insalata di Luccio, Patate & Asparagi Verdi

    Pike cooked in a pot with sun-dried tomatoes, anchovies capers, Tresche Conca potatoes and green asparagus, served with polenta Marano De.Co.
  • Misticanza dell'Orto al Lardone & Aceto Stagionato

    Mix of baby salad 100 gardens, seasoned with aromatic lard, Aged vinegar, winter fruits & our rosemary crocchetti

First dishes

to continue

  • Ȼ * Riso Carnaroli delle Abbadesse al Tartufo Nero dei Berici & Asiago

    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.
  • Fagottini Prosciutto & Pere Doppia Porzione

    So good that you can order 2 servings directly.
  • Fagottini Prosciutto & Pere

    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.
  • Tagliolini Tartufati ai Porcini & Noci

    The egg tagliolini are seasoned with the Berici Black Truffle, porcini mushrooms & walnuts. A drizzle of Evo oil and a handful of grana padano cheese before serving.
  • Ȼ § Linguine alla Busera

    The linguine needs 12 minutes of cooking time; as soon as it is drained, it is sauteed with the shrimp and tomato, a clove of garlic, parsley salt, and reel pepper. The meaning of the term "busara" comes from "busiara," which in dialect means "lie, cheat" in reference to "cheated scampi," that is, hidden by tomato sauce.
  • Egg Noodles or Potato Gnocchi from Fimon

    We make the noodles with 10 eggs, a pinch of salt and a pound of flour and then pull and cut them by hand. The gnocchi are made with local potatoes, a little flour and a pinch of salt. Top with: the Locanda's ragout, Veneto pesto (Verona radicchio, stravecchio asiago, Veneto walnuts, and sunflower and pumpkin seeds) or wild mushrooms.
  • § Sfogliata di Asparagi verdi & ragù bianco

    Slow cooking dish 5 Layers of egg lasagna, alternating with béchamel, white sauce & green asparagus Served Gratinated
  • Acqua Cotta ai porri, patate & porcini

    Mild soup, served with a cross of evo oil and fresh rosemary

Main Courses

Meat, Fish & Cheese

  • Ȼ Gran Griglia - Sorana, Maiale & Agnello

    Slow Cooker Dish, (Approximately 30 minutes waiting time) to share. Meats: lamb chops, (BOL) pork chops & sorana sirloin, served with polenta Marano De. Co., Recommended for 2 people
  • Sorana's Beef sirloin at Sale Maldon

    Seared just right, it is served medium-cooked sprinkled with Maldon salt and a drizzle of Garda Evo oil. Served with polenta Marano De.Co. (Specify for other cooking). Sorana is any female cow not older than 20 months, who has never yet given birth. A young cow, with the right amount of fat, and has not been exploited for its milk.
  • § Lamb chops with Moringa essence

    Our small, soft lamb chops, about 350 grams, served strictly pink. Cooked in a pan flavored with Moringa essence. (Moringa boasts "qualities" that pass from health to cosmetics, almost a "superfood", for its surprising virtues. It is widespread in Europe in hot areas such as Spain, Portugal and for some years, timidly, also in Southern Italy.) Serve accompanied by polenta Marano De.Co.
  • Bacalà‘Sacro’ & 'Profano'

    Bacalà "Sacro" alla Vicentina as per the recipe of the Confraternity of Bacalà alla Vicentina and the Bacalà "Profano", with the addition of sautéed porcini mushrooms to three quarters, served with polenta Marano De.Co. (Ancient native maize from Vicenza).
  • Ȼ § Gamberi in Coccio

    Shrimp, ready to eat, cooked in crock, poached in kataifi dough
  • Ȼ Braciola di Maiale Osso Lungo

    Slow Cooked Dish (About 30 minutes wait) Our long bone-in chop, "BOL," weighs about a pound, is cooked on the grill and needs at least 30 minutes to cook well; its goodness will be worth the wait. Served with polenta Marano De.Co.
  • Ȼ Cotoletta Importante

    Slow-cooked dish (About 20 minutes wait) 400 grams of goodness, fried and then browned in the oven, You can have it au naturel or with Veneto cheeses
  • Ȼ Oca Giuliva alle Mele

    Slow-cooked dish (Approximately 15 minutes waiting time) Goose leg cooked at low temperature with unripe apples, and then gently braised in the oven at the time of service, served with Marano De.Co. cornmeal.
  • Cheese Board & Jams

    Selection of 5 Italian cheeses mainly from Veneto. Served with Jams / Mustards
  • “First Fruits”: Selection of our Vegetables.

    Dish to share of our side dishes of the day & Corn Marano De.Co to eat in company.

Locanda's Salads

Sprout salad, Croutons, Tomatoes & ...

  • Veneta

    Asiago,Olives & Pears
  • Laguna

    Shrimp & Oranges
  • Locanda

    Chicken,Pine seeds & Plums

Locanda's Proposals (at least for 2) Exclusively for the whole table

all courses of the table menu are available individually a la carte

  • Locanda

    Locanda Starer, Berici Black Truffle Risotto De.Co. & Asiago cheese, Long Bone Chop & Veneto cookies
  • Bacala

    Bacalà Mantecato, Gnocchi with Bacalà, Sacred & Profane Bacalà & Lemon Ice
  • Æolia

    Sprout Salad w/ Lardone & Balsamic, Crocchetti, Fagottini Ham & Pears, Grilled Sorana & Backed Ice Cream
  • Sea

    Sarde Beccafico, Linguine alla Busera, Gamberi in Coccio, Gelo al Limone
  • Beati i Primi

    Tasting of three first courses: Fagottini Prosciutto & Pears, Tagliatelle al pesto veneto & Gnocchi di Patate al Bacalà

The sweet temptations at the end of the meal

All our desserts are prepared in small daily quantities.

  • Mini Sacher

    3 like sins, soft and chocolatey
  • Cookies Veneti

    Selection of Venetian Biscuits, served with a Cup of Sweet Veneto Wine
  • Tiramisù' Locanda Style

    Our Classic Dessert with dark chocolate wafer heart and crunch.
  • Chocolate temptation with cream heart

    The ingredients are similar to those of chocolate salami, but our experience transforms them and shapes them into a pyramid of Temptations, with a heart of cream.
  • Apple strudel

    With raisins, apples and berries, as per traditional recipe. Served warm with a scoop of cream ice cream.
  • Burnt Cream

    Let's not call it Cream-Brulè or Cream Catalana, even if the Spanish one is the one that looks more like her. Few but good ingredients, Eggs, Milk, Sugar, Cornstarch, Grated Orange Peel and Brown Sugar which is served cold and caramelized with a burner only at the time of bringing it to the table.
  • Gelo al Limone

    Classic sorbet ingredients. Lemon, Sparkling Birbante & Limonello Ice Cream. Three simple ingredients that together refresh the palate. To be eaten with a spoon and then drunk all at once

* Minimum for 2 - § Dish with ingredients that could be frozen - Ȼ Slow Cooker Dish.

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