Galina imbriaga co’ e tajadele
Renato Piovan the landlord of Boccadoro Restaurant proudly points out that his cooking is based on the traditional ‘Veneta Pavana’. A clear-cut example is this dish of Buon Ricordo. The recipe requires the renowned Padua ‘chicken’. Actually, it is a thickly tufted female fowl well known since the 16th century and even portrayed in some famous drawings by Aldovrandi. This fowl is tender and cooked in red wine with onions, pancetta – sort of bacon, and mushrooms. That’s the perfect occasion to enjoy the Colli Euganei or Dominio di Bagnoli wines.Go to Recipe
of Renato Piovan
Noventa, near Padova, is on the historic road leading to Venice. The district is so full of Venetian heritage that tourists are spoilt for choice from art treasures in Padua - the town of Saint Antonio - to the Palladio Villas on the Brenta banks. As far as Boccadoro restaurant is concerned, it seems an unusual intriguing literary connection of fictional personalities swinging from a sort of craving...
Go to Restaurant