Two weeks to discover the core of Veronese cuisine heritage. From October 26 to November 10, “Il Ristorante Tipico… in Autunno” (the typical restaurant… in autumn) returns, a seasonal event that brings together local restaurants around the theme of culinary tradition. Participating restaurants will provide customized meals that highlight local, seasonal ingredients. Key components for the autumn edition include celery root, red radicchio, pumpkin, chestnuts, autumn strawberries, grapes, Verona apples, and tastasal, a traditional pork-based recipe.
This event, now in its sixth annual cycle since its launch in 2018, is organized by the City of Verona in collaboration with “Ristoranti Tipici,” with the goal of promoting local products and celebrating the province’s traditional flavors.
Ristoranti Tipici: quality and tradition in every bite
The “Ristorante Tipico – Verona” list, which appears in a directory under the “Regulations for the Promotion of Veronese Cuisine,” is a proud guardian of Verona’s culinary heritage. With 65% of their menus focused on traditional dishes and at least 50% of ingredients sourced locally, these restaurants stand out for their commitment to quality and professionalism, sharing Verona’s vibrant culinary culture.
The ingredients are sourced from local farms, such as “Poli Graziano” in Oppeano, “Consorzio Ortofrutticolo di Belfiore,” “Corazza Nicoletta” in Caprino Veronese, “Remigio Menegatti” in Grezzana, and “Zamboni Gian Paolo” in Villafranca, supported by “Campagna Amica.”
A year of Veronese cuisine: celebrating local production
In addition to the autumn ingredients, previous seasonal editions have honored:
- Summer: chicken, turkey, trout, Soave prosciutto, Veronese melon, peaches, and summer truffles.
- Spring: asparagus, bisi (peas) from Colognola ai Colli, strawberries, and cherries from the Veronese hills.
- Winter: Veronese broccoletto, red radicchio, Michelina cabbage, gnocchi di malga, gnocchi, and renga (herring).
