In the shadows of the marvellous Carrara castle, Annalisa offers us traditional dishes of Paduan cuisine. We start with an appetizer of folk tradition: 'fasoi' beans in Brentana, or bean stew, accompanied by a yellow Marano polenta with sausage.
This is followed by a first course of traditional Venetian cuisine: rice served served in a soup of "risi e verse", savoy cabbage and pork loin. For the second course, Annalisa serves a fabulous Paduan gran bollito (boiled meat), accompanied by traditional 'fritegà' herbs, such as catalogna, spinach, and radicchio, which are boiled and then fried with garlic. There is also cabbage 'sofegà', a typical Venetian dish made of cabbage marinated in wine and vinegar.
Finally, our Cesarina delights us with Paduan 'fugassa', a dessert of folk tradition originally prepared for festive, religious, or familial occasions: a sweet leavened bread, similar to colomba pasquale or pandoro.