Tavern in Faedo di Cinto Euganeo, in a privileged position among olive trees and vineyards. We can choose to eat in different environments: outdoor in the terrace or indoor on the glass–enclosed porch. The tavern can host 150 people.
All meats are homemade, such as soppressa, bacon, coppa, lard served on hot croutons. Even ham is worked in the house and meat comes from the pigs of the small family farm. As “first” courses you can try gnocchi, fettuccine, bigoli and risotto with seasonal herbs, or flavored with venison, quails or Tastatale: a kind of salami paste that is produced only in the period in which the animal is killed, ie from November to February.
The flagship of the “second” courses is the Fiorentina steak. Treated with all the care of the case: before putting it on the grill, it matures in a separate cell for a period of fortyfive days, so it will be delicious cooked to order.
There are many local dishes, such as the legendary Baccalà alla Vicentina that Pierluigi prepares deliciously with grilled polenta, donkey stew, Musso: a dish that we recommend you to try absolutely. Another curiosity is the wild boar coming straight from the hills, captured by the staff of the Regional Park to keep the population under control.
