MENU MAGAZINE
Impero
For over a century we have been bringing the history, culture and tradition of Verona to our customers’ tables. In every dish, every service, every pizza we put all the commitment we are capable of: from the search for ingredients to the final presentation, every aspect must respect our idea of care. After so many years, however, we realised that we wanted to go further and take the experience, or rather the relationship with our customers, a little further. We thought:
“Why not give even more relevance to our love for Verona?”. But above all: “What tools do we already have that could help us in this endeavour?”. Thus the idea of this magazine was born, of this narrated menu if you like: from the desire to leave tourists and Veronese alike a paper souvenir of our meeting.
A souvenir from our restaurant and from our city.
The Interview
Behind every bite of pizza at the Trattoria Pizzeria Impero lies the story of ancient grains and the magic of sourdough. Let’s explore the philosophy behind these unique culinary creations with Nicola, the director, and Diego, an experienced pizza chef.
First of all, how did this adventure with Impero come about?
Nicola: “I was lucky enough to meet the Cortelletti family in Germany in the 1980s. At that time I was working as a waiter in a restaurant in Germany, but I wanted to return to Italy and thanks to Michael’s father I started working at La Costa. After a few months I became manager of the Empire. Thanks to him, I finally had the chance to work in peace, and today I try to pass this peace on to my boys, with the precious help of Diego, the master of the mother yeast”.
Diego: “My adventure in the world of pizza began in ’99, but I started working with sourdough when I arrived here in Verona. At first I was a little scared: it’s a process that requires a commitment that soon became a challenge for me. Day after day, I increased my knowledge until I was able to prepare the dough you know today, which is much appreciated by our customers”.
Dough is at the heart of every pizza. Could you tell us your philosophy for creating the perfect dough?
Nicola: “With sourdough, I can say that we have got it right. Our commitment and passion have given us excellent results. Between the two plants [Impero and Altro Impero n.d.r.] we can satisfy all tastes, from the classic pizza lover to those who prefer a crispier crust. However, it is not easy to work with such a delicate ingredient. We often encounter new difficulties, which we see as a real professional challenge! Diego, my assistant, can confirm this”.
Diego: “Yes, working with sourdough requires a lot of experience and the ability to deal with the obstacles that arise day after day. At the moment, for example, we are struggling with excessive heat, which affects the leavening process. Together with my colleagues, I have found a suitable cool place to store the yeast, strategically placing air conditioning units. We are not prepared to take shortcuts, such as adding brewer’s yeast, which would compromise the digestibility of the pizza. The customer’s well-being is always our priority: the pizza must be light and tasty, suitable even for those with special dietary requirements”.
In addition to food quality, you also offer a unique experience. How does your choice to use ancient grains and sourdough fit into your mission to give your guests an unforgettable evening?
Diego: “We are very attentive to the customer’s judgement; they are the ones who decide the success of a dish. It is important to maintain a relationship of trust with the customer, we guarantee serenity and transparency. I like to be available, I often bring the product labels into the room to show the organic ingredients that we choose very carefully. The customer must be able to trust!”
Nicola: “Our sensitivity and authenticity generate a lot of enthusiasm and appreciation. I love to see repeat customers coming back year after year. I have even seen receipts from 30 years ago. Being around people is the best part of the job, this environment knows no boundaries: I chat with Italians, French, Germans, Arabs, Americans… in short, thereis never a dull moment!
The quality of Montagnana ham
Montagnana ham: as sweet as its history
Convinced that tradition and territory must be at the heart of our choices, we are proud to offer our customers Montagnana ham. As the name suggests, this is a speciality born in Montagnana, with a thousand years of history behind it. A history that dates back to the 1400s when, in the writings of the Paduan doctor Michele Savonarola, there is the first mention of a ham with sweet meat and a rosy colour that, with its softness, was able to conquer the hardest and most untamed souls.
Today, this enchanting town, just a stone’s throw from Verona, along with fourteen others in the provinces of Padua, Vicenza and Verona, located in the Po Valley and the foothills of the Berici and Euganean Hills, has managed to keep the traditions of prosciutto production alive, thanks to the naturalness of its landscape and the open and honest courage of its inhabitants. In fact, as early as 1981, prosciutto received the coveted recognition of the European Community and the Italian State as a product with a Protected Designation of Origin (DOP).
The production of Prosciutto di Montagnana requires a refined and extremely careful process, with the meat coming exclusively from protected farms where the Suino Pesante Padano pigs of the Padana plain are bred and selected until they reach an average weight of 160 kg and are suitable for slaughter.
The meat of the future ham must also be cured in the mild climate and favourable winds that are created in these fortunate places of exclusive production. One of the most delicate stages in this long process is the “salting”, that is to say the covering of the lean part of the ham with a thick layer of salt, which limits the evaporation of the muscle mass and gives the meat an exclusive delicacy, while ensuring a reduced fat content and a high protein intake.
This is then removed at the right time, between the 10th and 15th day, depending on the weight of the legs. The precious organoleptic characteristics and the refined production conditions make Montagnana ham a worthy sibling of San Daniele and Parma ham. In the kitchen it is an indispensable ally, because its versatility makes it suitable for the preparation of exquisite hors d’oeuvres and excellent in the preparation of first courses such as risottos or savoury pies. We are happy to be able to continue this ancient tradition and to offer, today as yesterday, an ancient treasure of our Veneto region. A treasure that, like a diamond, attracts attention with its brilliance and pink colour, and conquers the senses of smell and taste with an unmistakable aroma: delicate and sweet, with a slight salty note.
Season’s Vegetables
Flavors of autumn
Broccoli: some green allies against cholesterol and cancer
Winter does not bring many new things to the vegetable garden compared to the previous season. The harvest not only depends on the climatic zone in which one is located, but it’s also strongly influenced by the few hours of light and sunshine that soil and plants receive. However, this does not mean the cold season is monotonous or devoid of tasty vegetables! On the contrary, it represents an abundant period, especially for the cabbage family, in all its declinations. And to that family belong broccoli, close relatives of cauliflower.
Available from September until the end of winter, these edible green flowers belonging to the large cabbage family look like they just popped out of a fairy tale: they are shaped like a small tree, with fanciful foliage and beautiful vibrant color.
In Italy, there are many local varieties of broccoli, such as the Blue of Sicily, the Precoce of Verona, the Calabrese, the Bronzino of Albenga, and the Romanesco. These vegetables are also not native. In fact, broccoli originated in Asia Minor, but once imported to the Old Continent, they have been cultivated since ancient times in various parts of the Mediterranean.
Their delicate flavor balances their pungent smell. They are excellent both raw and cooked, steamed or baked au gratin, tossed in a spicy pasta sauce or together with other vegetables in a nice seasonal soup. And while it is true that broccoli often proves difficult for younger (or more wary) diners to appreciate, it is equally true that once you try it in the right dish, it is hard to abandon it! They lend themselves to creative preparations, such as green lasagna, or to more classic ones, such as excellent pies, and are enhanced by bold flavors, such as bacon or smoked scamorza cheese.
Their nutritional characteristics make them suitable for all kinds of diets: these vegetables contain plenty of vitamin C, and they have renowned antioxidant properties -meaning they are among the perfect foods for a diet that keeps cancer at bay. Rich in fiber and minerals, they are also valuable allies against cholesterol, as well as containing very little fat and calories.
Seasonality in the kitchen is among the elements we hold most dear, because it allows us to offer dishes that are always genuine, in full respect of natural rhythms. Thus, following the calendar to structure our menus also becomes a creative challenge: the idea of always creating original and different recipes by including seasonal products stimulates us to offer you a rich, varied, healthy selection. Find out more in our menu!
What to put on the table in autumn
If we want to eat well and stay healthy, we should keep an eye on the calendar. The relationship with nature, in fact, is also expressed in culinary art through the preparation of more or less elaborate dishes. In fact, by including products the earth offers us at various times of the year, we will have fresher fruits and vegetables and, therefore, dishes that are richer in nutrients and taste.
Each season brings us peculiar delicacies that give off different flavors and fragrances and lend themselves to diverse uses in the kitchen. What do you harvest in the garden in November? And, consequently, what vegetables do you put on the table in this late fall period?
If we explore what vegetables are perfect for these weeks, it’s impossible to forget the pumpkin, a timeless seasonal product. This orange vegetable is immediately followed by cabbage of all kinds, from cauliflower to Savoy cabbage to Brussels sprouts. Broccoli, in particular, really gives its best during these weeks. We can then fill up on chard, chicory, and radicchio, but the fruits of the seasonal harvest also include such products as artichokes, celeriac, and Jerusalem artichokes. Finally, let’s not forget mushrooms, which accompany us throughout autumn, especially the porcini and chanterelle varieties.
Pumpkin: queen of autumn, protagonist from appetizer to dessert
From the Mantovana to the Violina, from the classic American pumpkin, made famous all over the world because it is used for Halloween decorations, to the Marina di Chioggia pumpkin: there are really so many varieties of this vegetable, whose period of availability varies depending on the area and type, generally extending from the end of August until February.
But it is in the middle of November that pumpkin is at its best: when its stalk becomes woody, it is time for it to be harvested and prepared in a thousand ways.
The squash is a member of the cucurbit family: it could be said to be an autumn cousin of the summer cucumber. Originally non-native, it is one of those vegetables discovered with the colonization of the Americas in the 16th century and imported to Europe first as ornamental flora and, only later, cultivated for culinary purposes.
Hypocaloric (it contains only 8 kcal per 100 grams), very rich in water and antioxidants, it is a favored source of vitamin C and folate, which boost the immune system. And, like all orange fruits and vegetables, it represents a natural supply of carotenes and pro-vitamin A. In addition, it is rich in minerals such as phosphorus, magnesium and potassium. In short, pumpkin is truly a nutritional marvel, great for a balanced diet and also for sports nutrition.
With its sweet, delicate flavor, pumpkin is perfect for soups, or as a side dish, baked with sage and rosemary, or sautéed like potatoes. Pasta dishes are its forte: excellent as a filling for tortelli, it’s also ideal for creamy risottos, especially when paired with strong flavors, such as gorgonzola or aged pecorino. It is so versatile that it also lends itself to the preparation of desserts and sweets, from the classic overseas pumpkin pie to delicious pumpkin muffins.
We firmly believe in the seasonality of ingredients: that’s why in our menu we have included recipes designed to bring out these vegetables. The proposals are all different, what doesn’t change is the result: light, tasty, in perfect harmony with the season.
Autumn Flavors
Radicchio di Verona
Radicchio di Verona has a long history rooted in the Veronese tradition. Suffice it to say that it has been present in our territory since the 1700s. We asked the President of the Consorzio Tutela Radicchio di Verona IGP, Cristiana Furiani, to tell us more about a seasonal vegetable that is truly km 0.
“After being imported from the East, this vegetable began to spread with the population growth of the city, when many local lands were transformed into vegetable gardens to supply the market. At the beginning of the 1900s, in the areas of Avesa, Quinzano and Valpolicella, the first cultivations were born, destined not only for family use but also for the local market, until they reached national and international panoramas.
It is a product renowned for its valuable properties. It is often described by nutritionists as a health bomb. It is good for the skin, the heart, the metabolism and is also a good companion to a diet. Rich in potassium, magnesium and antioxidants, it is a key food during seasonal changes that challenge the immune system.
It is a historical vegetable, an integral part of a culture and linked to traditional peasant festivals, such as the Casaleone Radicchio Fair, which once marked the beginning of the harvest. It is very important for the local community to keep alive the tradition associated with Radicchio di Verona and to preserve its local identity. Proof of the relevance of these popular customs led Europe to recognise their importance and, in 2008, to grant I.G.P. recognition to the product in order to preserve and protect the diversity of production, which was in danger of disappearing before certification.
This is undoubtedly due to our land: rich in organic matter, with water sources and a continental climate. These are all elements that give the typical characteristics of a slightly bitter taste, a deep red colour that I like to call “wine red” and the crispness of the leaves due to the low winter temperatures.
The Protected Geographical Indication is a guarantee of quality, authenticity and flavour. It lays down strict production conditions that must be met: area and method of production, product characteristics and quality requirements. With the introduction of these rules came the need for a consortium to protect its importance and help producers follow the process. So, in 2010, we created this consortium to work alongside producers, offering support and protection, but also control.
This certification promotes a positive perception of the product. It is important to inform consumers about the value of the process that starts in the field and ends on their plate. Each step in the production, processing and packaging chain is critical to ensure authenticity and high quality for the end consumer. I feel very fortunate to have a good understanding of the entire production chain so that I can help both parties, producers and consumers.
We are proud to be able to offer a unique product to the world, full of culture and tradition, and we are keen to bring its values to personal relationships”.
From North to South, each Italian region has its own specialities. Over the years, each of these recipes has contributed to the fame of our cuisine in the world.
Being from Verona naturally leads us to explore typical ingredients and enhance our territory.
Nevertheless, we have also chosen to include on the menu dishes representing other parts of our beautiful country, which tell the story of their places of origin through their tastes and flavours.
Here are four dishes, four stories that perfectly embody the variety of Italian cuisine: bruschetta, spaghetti al pomodoro, pasta alla carbonara and cotoletta alla milanese.
The bruschetta
It is the starter par excellence, but its versatility makes it the queen of the table.
Bruschetta is a very simple dish to prepare and only requires four basic ingredients: bread, tomato, olive oil and garlic.
Originating as a poor man’s dish, it was created specifically to recover stale bread and thus avoid throwing it away.
Ingredients such as bread and oil have been the basis of Italian cuisine for centuries and although they are regarded as basic products, they are the result of a long and complex process. Making good bread or good extra virgin olive oil requires suitable raw materials and skilled craftsmanship, essential components of the Italian culinary tradition.
The tomato, which only arrived in Italy in the 17th century, was only later added to bruschetta, as were variations with cheese or olives.
Spaghetti with tomato sauce
Spaghetti al pomodoro are now part of the Italian DNA. Just like bruschetta, spaghetti with tomato sauce is a great classic and has become a true emblem of Italian style. Just think that an entire film genre, the spaghetti western, is dedicated to this dish!
Despite the rather simple combination, the recipe was created with contributions from several continents. Firstly, the contribution from the Middle East, to which we owe the custom of cooking pasta in water. Secondly, that from the Americas, which introduced us to the tomato and its many uses.
The final combination of the two arrived in our country, around the 19th century, when the first tomato sauce recipe appeared on Italian tables, called ‘Spanish sauce’, due to the fact that the tomatoes came from Spain.
Pasta Carbonara
Cream yes or cream no? Is guanciale really the only option? What about bacon? Bucatini or spaghetti? Of all the dishes on our menu, carbonara is undoubtedly the most controversial.
It is thought that the speciality originates from central Italian regions, such as Lazio, where already in the 18th century there was a tendency to make pasta with eggs and cheese.
Another push towards the recipe as we eat it today came from the Americans, from the troops sent to the Old Continent during World War II. It seems that the soldiers, tired of eating the same pasta over and over, tried to add their own bacon. The combi- nation was so popular that it soon spread to Roman restaurants, where the bacon was replaced with a local product: guanciale.
Around the 1970s, a recipe similar to the current one was codified, which was officially established in the 1990s. In 1998, the ‘Club della carbonara’ was founded, which in 2012 offers a unique version of carbonara.
Milanese schnitzel
Tasty and crispy, loved by everyone, adults and children alike: schnitzel Milanese style is another great classic of Italian tables. Although historically linked to the city of Milan, it is a dish that is now widespread in all regions of Sti- vale and is often on children’s menus.
The original Milanese version, also called ‘costoletta alla milanese’, involves kneading and frying a slice of veal loin on the bone in butter.
Nowadays, chicken and pork are also often used. Another characteristic of the classic Milanese chop is the thickness of the meat, with the slice remaining quite thick and soft.
But where does the schnitzel recipe come from? According to some, the first mention of schnitzel in Milanese cuisine dates back to the 12th century, between 1000 and 1200, with the lombolos cum panitio. This dish appears in the course list of the lunch of the canonicians of St Ambrose and is later described by the philosopher Pietro Verri in a verse.
Starters, first courses, main courses… traces of the variety and goodness of all Italian cuisine are everywhere on the menu. From the simplicity of bruschetta and pasta al pomodoro, to the carbonara and refinement of the schnitzel.
Taste of Autumn
Black and cantarelli mushrooms
With the end of the summer season and the appearance of autumn colours and scents, our menu also changes.
Telling the story of the land through first fruits allows us to offer dishes with recognisable and authentic flavours, rich in health and taste. Two ingredients that characterise the arrival of autumn are black porcini and cantarelli mushrooms.
Versatility made into a product: porcini mushrooms
With its delicious flavour, this mushroom is among the most loved and sought-after. It is called the summer mushroom because it can be found during the summer months.
It is characterised by its squat and and massive shape, its dark brown, sometimes almost black colour and its pleasant pro- smoke.
But above all, what makes it unique is the sweetish taste. The black cep is thought to have been known and appreciated as far back as ancient Rome, thanks above all to its virtues. It is rich in vitamins PP, K and group B, as well as antioxidants and folic acid, and also contains various minerals such as potassium, selenium, calcium and phosphorus. There is no shortage of ways to prepare it and recipes include risottos and omelettes, but it can also be eaten stuffed or fried.
Cantarelli, finferli or gallinacci: three names, same goodness
Together with porcini, cantarelli are the most sought-after mushrooms. Also called finferli or gallinacci, cantarelli are widespread in Italy and grow from April to October.
They can be recognised by their colour, which ranges from straw yellow to the egg colour of the stem.
Excellent not only for their taste and versatility, chanterelles contain the vitamins B1, B2, B3, B5, B6, D and are rich in minerals such as calcium, iron, magnesium and phosphorus. Chanterelle recipes range from hors d’oeuvres to risottos, and their preparation always lends a refined and elegant note.
Savour autumn, by ordering our black porcini or cantarelli mushroom dishes.
Our Lessinia Mountains
Lessinia between cheese and nature park
This is where the Veronese dairy product par excellence, Monte Veronese, was born. The ancient art of cheese-making also has its place in the province of Verona. Our city boasts both a respectable mountain area and a cheese-making tradition that offers some of the finest products in the Veneto region. Verona’s mountains are the Lessinia Mountains that surround the northern part of the province. Lessinia is a part of the Venetian Pre-Alps that includes the beautiful Lessinia Regional Natural Park, a green paradise nestled between the Little Dolomites, enchanting Verona and Monte Baldo. With peaks between 1,500 and 2,200 metres in the Care- ga Group, the area is a popular destination for mountaineers. For the Veronese, ‘Lessinia’ means many things: hiking, alpine pastures, but above all cheese. It is here that the Veronese dairy product par excellence, Monte Veronese, was born. PDO since 1992, Monte Veronese is a semi-cooked cheese, made from whole cow’s milk for the fresh type, or partially skimmed for the mature type. We offer it in four of its productions, all to be tried, to really get to know Lessinia.Our Home: Piazza dei Signori
Our little treasure chest, our home / Piazza Dei Signori
Piazza dei Signori is like this, a small oasis of peace.
A stone’s throw from Piazza Erbe and Juliet’s house, but still sheltered from the crowds: the Piazza dei Signori is like this, a small, rectangular oasis of peace.
Vicolo Barbaro, Pozzo Mazzanti, Piazza delle Erbe… we are in the beating heart of Verona, a position of honour that we have succeeded in transforming over the years into a unique and very special place. We were born right here, at the beginning of the 20th century, when we were still just a café.
Referred to as the ‘drawing room of Verona’, the history of Piazza dei Signori is closely linked to the Della Scala family, the Seigniory that ruled the city until 1387. It is to the Della Scala family that we owe the symbol that represents the spirit of our Piazza: the statue of Dante sculpted by Ugo Zannoni.
Dante in Verona
In 1302, the supreme poet learnt that he had been condemned to exile on a charge of ‘bartering, illicit lec- tures and iniquitous extortion’. Thrown out of Florence, Dan found refuge first with Bartolomeo della Scala and then with Cangrande della Scala in the Palazzo del Podestà, one of the buildings in this square.
The poet’s influence on the city, but especially the statue in Piazza dei Signori, was so great that the Veronese themselves call it ‘Piazza Dante’.
The architecture and function of the Piazza
Along the perimeter of our living room are some of the most beautiful palaces in the entire city, accessed through the Arco della Costa it is possible to see: on the right the Palaz- zoo della Ragione (also known as the Palazzo del Comune); the Palazzo del Tribunale (Palaz- zoo del Capitanio); opposite is the Palazzo del Podestà (or the Government Palace), on the left is the Palazzo del Consiglio or Loggia del Consiglio (on the left side); followed by the Casa di Pietà; finally there is the Domus Nova or Palaz- zoo dei tre archi (past the Arco della Costa on the left).
At the time of the Scaligeri, Piazza Dante was the representative square in contrast to, but also complementing, the mercantile Piazza delle Erbe. If the former was intended to present the city to visitors and political leaders of the period, the latter was spontaneously formed in the transitional period between the Roman Empire and the early Middle Ages and was a meeting point for the people.
The role of representation is clearly visible in the architecture surrounding this time, where buildings combined the functional but also the social needs of the new political climate under the Della Scala family. An example of this trend is the Domus Mercatorum, which, with its portico, had become an urban and collective element.
From being the place where the most important political decisions were taken, Piazza dei Signori began to have a more popular function in the 15th century. It was here that tournaments, banquets and revelry were held, and it is this aspect of entertainment, conviviality and tradition that we would like to bring back to our venue.
The History of Pizza in Verona
Pizza is one of the simplest and most popular foods in the world.
Pasta, tomato, mozzarella, basil. Three ingredients that have created a worldwide myth, which goes beyond language and culture, while remaining an exquisitely Italian symbol. Pizza is one of the simplest and most popular foods in the world, a food that unites and creates sharing. It has been declared a Unesco World Cultural Heritage Site and one of the most spoken words in the world. Pizza is an Italian phenomenon, born in Naples but with which the city of Verona also has a special relationship.
Pizza in Naples
Pizza as we eat it today originated in Naples, where it was present – albeit still in the experimental form of focaccia – as early as the 17th and 18th centuries. The factors that led to its birth in the city of Naples were mainly related to the environmental and socio-economic situation.
The Neapolitan climate and soil provide ideal conditions for the cultivation of raw materials such as tomatoes. Although originating in South America, the tomato was already present in Naples in the 16th century. As far as the socio-economic situation is concerned, one simply has to consider that pizza was – and still is today – a cheap and nutritious food. Therefore, given the high number of poor peasants who moved from the countryside to the city during the 16th century, the success and spread of pizza was almost automatic. Ingenuity and creativity, as often happens, came to the rescue of a need.
But before arriving in Naples, pizza had several developments that grew hand in hand with the art of baking.
Pizza before Naples
A simple flatbread, a morsel seasoned with herbs, a bit of flattened bread dough. This is how the first forms of pizza came into being and it is thought that these forms were already known to the Etruscans and later to the Romans. As far as the name is concerned, it is interesting to know that a significant contribution was made by the populations of the Goths and Lombards. The Lombards introduced the term bizzo-pizzo, from the German word bizzen, meaning bite, into Italy, with which they referred to the unleavened focaccia.
Officially, however, the term pizza first appeared in 997 A.D., in the Codex cajetanus of Gaeta, where the word piza is used to indicate a focaccia. Later, pizza is also mentioned in the work ‘Descrizione dei luoghi antichi di Napoli’ by the poet and essayist Benedetto di Falco, where it is reported that ‘focaccia, in Neapolitan, has been called pizza since 1535’.
It is almost certain that the term became established in Naples. In the south, the term pizza spread mainly to describe a focaccia, flattened and topped with whatever was available.
It was then at the beginning of the 18th century that pizza began to take shape and distinguish itself in terms of toppings and procedures. There is no exact moment when pizza was born, but a series of contributions that lead to its evolution. Together with pizza, the art of pizza-making and the whole ritual of preparation and sharing that surrounds it also evolves. In fact, pizza is not just a food, but a real social ritual.
From Naples to America
The pizza Margherita and the Marinara are still today the two great classics of pizza making. Their creation is mainly due to the introduction of the tomato in Italian food and culinary translation. Then, in the 19th century, the figure of the pizza maker began to spread, thanks to the so-called ‘pizzajuolo shops’, which were established mainly in Naples.
There is no exact time when pizza was born, and even the story of the pizza Margherita, created in 1889 by pizzaiolo Raffaele Esposito in honour of Queen Margherita of Savoy, has to be taken with a grain of salt. What is certain, however, is that pizza, starting in the 20th century, spread very quickly across the Atlantic, arriving in America even earlier than in Northern Italy. The first pizzeria in New York opened in 1895; this happened because between the end of the 19th and beginning of the 20th century, many Italians from Campania emigrated to America, bringing with them the ritual of pizza.
Pizza in Verona
The spread of pizza to northern Italy came after the Second World War, encouraged by the migration of many people from the south. Pizza also took on the connotation at this time no longer as a poor food, but as an occasion for evening entertainment.
In Verona, the first pizza appeared in 1962. This was a real social revolution, which introduced a different solution to the restaurant or classic inn. The pizzeria paved the way for a type of establishment closer to young people, as it was more affordable. The first two pizzerias that served pizza in Verona were: the pizzeria Alla Costa, between Piazza delle Erbe dei Signori (under the Arco della Costa) and the pizzeria Grottina, in Piazza Isolo.
From that moment on, pizza remained in Verona as a symbol of conviviality, spreading from there to the whole of north-eastern Italy.
The Quality of Sourdough
The benefits of its use are undeniable.
Bread and pizza are among the best-loved and best-known bread products in the world. Their preparation is an art that requires patience and care: there is no room for approximation, especially when it comes to rising times and methods.
Today, there is more and more talk about sourdough and many are rediscovering it in preference to brewer’s yeast. The benefits of its use are undeniable and are mainly due to the presence of bacteria that not only make it a living organism, but also give it a better taste. Another positive side is the shelf life of products made with ma- dre yeast, which can keep perfectly for up to 3-4 days.
What is sourdough
For all intents and purposes, sourdough – or natural yeast or sourdough – is a mixture of lactic acid bacteria and yeasts. Lactic bacteria produce lactic acid, acetic acid and carbon dioxide as a result of the fermentation of sugars, while bacteria, specifically saccharomyces (Saccharomyces cerevisiae) are microorganisms that develop spontaneously by mixing flour and water. The bacteria born, feeding on the sugars in the flour, produce carbon dioxide molecules that increase the volume of the dough. The gluten found in the starches of the flour is converted into acetic acid and lactic acid, two natural preservatives. It is this acidity that makes the product last longer.
The benefits
The advantages of its use are therefore a greater quantity of flavours and aromas, a more sustained dough structure and greater resistance over time. For true bread and pizza lovers, it is therefore a plus that distinguishes one product from another.
Differences with brewer’s yeast
Unlike sourdough, brewer’s yeast is newer and consists of a single strain of microorganism (Saccharomyces cerevisiae). Compared to sourdough, it lasts less, but is easier to use and manage. In the right doses, and with the right waiting times, sourdough can be a good alternative especially for occasional home baking.
Working with sourdough starter preserves flavours and fragrances, while respecting time and procedures, making pizza or bread more digestible and tastier.
They still retain unique characteristics and flavours.
A pizza or bread made with flours that are more digestible, nutritious and preserve the biodiversity of the land is possible.
Ancient Grains are the wheat varieties used before the industrialisation of bread-making processes. From the 1970s, with the aim of higher yields, the food industry introduced flour with a high gluten content onto the market, resulting in doughs that were increasingly elastic and resistant to high processing temperatures. Higher productivity was chosen, at the expense of flavour and product quality.
Most modern grains are dwarfed, with a low ear. This characteristic derives from an experiment in a wheat field in which an ear of Senatore Cappelli wheat underwent a change that made it dwarfed. In this way, the ear becomes more resistant, as the so-called allurement, i.e. the tendency of the ear to bend under the action of the weather, is avoided.
Unlike modern grains, ancient grains remain tall and have not been mutated by man.
These are ancient varieties, which still retain unique characteristics and flavours, linked to the different territories of origin. Several factors make them qualitatively better, including:
- increased digestibility;
- prevention in the development of intolerances;
- less refining and processing
- less, given the fact that it is an almost integral product that retains much more of the grain’s properties;
- the preservation of biodiversity;
- the support of small producers;
- a better and more intense taste.
Examples of ancient grains in Italy are Tumminia or Timilia, Gentil Rosso, Perciasacchi, Verna and Russello.
Among the Italian realities that are committed to quality flour is Vir- go, a cultivation project financed by Emilia Romagna that aims to recover certain wheat varieties such as Andriolo, Inallettabile, Verna, Gentil Rosso and Frassineto. The grains are milled stone and integrally, preserving the nutritional properties of the wheat.
Calcium: 12%
Iron: +24%
Phosphorus: +9%
Probiotic activity: +300%
Antioxidant activity: +60%
Heart cell vitality: +24%
Cholesterol: -4%
Bad cholesterol: – 7,8%
Resurrecting the Tradition of “Biga”
Giving the product a better aroma, taste and texture.
The love and passion for bread and pizza is closely linked to the care of the dough and the long leavening process we put into our work. One of the methods we adopt is the ancient Biga technique, which consists of using a pre- dough of water, flour and yeast. Usually, the dough is prepared 16 to 48 hours before its use. The purpose of this pre- dough is to make the dough more workable and to help it rise.
The Biga method was used in the past to facilitate grain processing and improve the structure and lightness of the dough. Rediscovering this technique today means giving the product a better aroma, flavour and texture. The name ‘Biga’ is said to derive from the Roman biga, as we are talking about a process that ‘drags’ the dough towards rising.
Although it takes an average of 20 hours to produce, the dough created by the Biga method is more crumbly, qualitatively superior and with an amplified taste.
Difference between the different rising methods
To better understand the qualities of the biga method, it is useful to see what other methods of leavening exist. They can be distinguished into: direct, resulting from the use of a single dough and brewer’s yeast, semi-direct using carry-over dough and indirect using biga, poolish or sourdough.
Indirect methods, of which the biga is a part, are often considered the best because they give the dough greater digestibility and allow a longer shelf life.
The Land of Gelato
Fresh, tasty, delicious: no one can say no to ice cream.
Fresh, tasty, delicious: nobody can say no to ice cream. This divine invention has an ancient heritage and owes much to Italy and Italian ice cream makers. An early ancestor of ice cream already appears in the Bible: in one passage, Isaac is said to have offered Adam a sweet made from goat’s milk mixed with snow, one of the first eating and drinking desserts in history. From there, ice cream has changed many forms until it reached the version – or perhaps it would be better to say the versions – of today.
From being a shelter against the summer heat, ice cream has now moved on to being suitable for all seasons and all times of day. Breakfast, snack, dessert: there is no single moment to savour it and on the contrary, it is suitable for any time of day.
There are ice cream parlours in as many as 76 countries and in Europe there are more than 65,000 outlets employing more than 315,000 people. But Italy is the true home of ice cream with its 39,000 ice cream parlours. (source: ilgelatoartiginale.info)
Who invented ice cream.
There is in truth no single inventor or inventor. The history of ice cream is long and articulated and begins with forms of ice drinks mixed with honey and fruit. Evidence of the consumption of these drinks comes from the ancient Romans with the nivatae potiones, real cold desserts. Other studies would instead trace it back to the Chinese as early as 3000 years before Christ. It would then be the Mongol invasions of the Mediterranean basin that brought it to Europe.
Ice cream’s ancestors and historical figures
Everyone has always loved ice cream, and even its ancestor of ice, honey and fruit enjoyed early success. Here are some famous stories:
- Cleopatra successfully offered Caesar and Antony fruit mixed with ice;
- General Quintus Fabius Maximus invented a sorbet-like recipe;
- Quintus Maximus Gorgo states that the first person to officially introduce ice cream at banquets was Emperor Nero, who in 62 A.D. offered his guests a drink consisting of chopped fruit, honey and snow;
- Apparently, during his journey to India, Alexander the Great demanded a continuous supply of snow to be consumed mixed with honey and fruit during marches and battles.
[For us, ice cream is serious business. But also a great game!]
In the Middle Ages, an important turning point finally occurred with the invention of the ‘neviere’, buckets of ice stored under the snow to maintain themselves. These came mainly from Sicily, where the consumption of ice flavoured with cane sugar had already been widespread under Arab rule. On the slopes of Mount Etna, the nivaroli worked, those who collected snow in winter and deposited it in nivieri, which were created in natural and artificial caves. The word sorbet originates either from the Arabic scherbet = sweet snow or from the etymon, also Arabic, sharber = to sorb, from which the term chorbet is said to have been coined.
Buontalenti, Procopio dei Coltelli and the first café – ice cream parlour
From the 17th to the 16th century, ice cream increasingly took on the form we know. In the 16th century in Florence, the architect Bernardo Buontalenti also introduced eggs, milk and cream into the recipe. A century later, in the 17th century, Palermo-born Francesco Procopio dei
Knives left for Paris where he opened the first ice-cream parlour in history, the Caffè Procope, which is still very famous today. It is said that the success of Procopio’s work was accelerated by an appreciation that the Sun King himself gave him in public.
Between the 18th and 19th century, ice cream parlours began to spread throughout Europe, mainly by ice cream makers from the Veneto region. America also made a fundamental contribution to the history of ice cream in this period: in 1770, Giovanni Bosio from Genoa opened the first ice cream parlour in New York. The first hand-cranked sorbet shop was instead invented by the American Nancy Johnson in 1846.
The invention of the cone and modern ice cream
We often imagine ice cream being placed on top of a nice crunchy waffle, or on top of a nice cone. But you should know that this exquisite combination only came about in the 20th century. The cone was invented by the Italian Italo Marchioni, who had the idea of making a waffle cone, which saved him work and was also edible. In 1903, Marchioni submitted a design for ‘a mould for making ice cream cups and wafers’ to the New York Patent Office, which was later registered.
The invention of the cone and modern ice cream
We often imagine ice cream being placed on top of a nice crispy waffle, or on top of a nice cone. But you should know that this exquisite combination only came about in the 20th century. The cone was invented by the Italian Italo Marchioni, who had the idea of making a waffle cone, which saved him work and was also edible. In 1903, Marchioni submitted a design for ‘a mould for making ice cream cups and wafers’ to the New York Patent Office, which was later registered.
Another invention that changed the history of ice cream production was that of the Bohemian Otello Cattabriga, who in 1927 co-instructed the first automatic ice cream parlour. The 1950s and 1960s finally saw the first industrial ice cream with the sale in Italy of the first industrial ice cream on a stick, the Mottarello.
That of ice cream is a timeless story. A timeless success story that has its most important representatives in Italy. In spite of the 600 or so existing flavours today, the favourites are still the classic chocolate, hazelnut, lemon and strawberry. And which flavour do you prefer?
History of Tiramisù
The Italian dessert par excellence.
Coffee, mascarpone cream, ladyfingers: just mention these three ingredients and your mouth will water. Tiramisu is a world-famous dessert with a unique and invigorating flavour. It is one of the symbols of Italian cuisine in the world and its history is linked to that of the Veneto region, since a good and well-established tradition has it that it originated in Treviso.
Some curious facts about the name of this exquisite cake:
– Its name is practically untranslatable;
– It derives from the expression Tireme su, from the dialect of Treviso, and means lift my spirits, strengthen my body;
– Since 2017 it has its own day, 21 March with Tiramisù day;
– It is the fifth best-known Italian word abroad.
Behind this soft cake there is a story to tell and also a dispute: its origin is disputed between Veneto, with the city of Treviso, and Friuli Venezia Giulia with the city of Pieris. From Friuli, its origin is claimed by the restaurant Il Vetturino, and in Veneto?
History
Before we get to the city of Treviso, however, we need to talk about the sbatudin: the ancestor of tiramisu. It is a beaten egg yolk with sugar used as a reconstitution especially by peasant families already in the 19th century. Later on, sbatudin evolved with the addition of other ingredients such as mascarpone, coffee and friable biscuits, until the official version was presented in 1970.
It was presented by pastry-chef Loly Linguanotto in the menu of the Alle beccherie restaurant in the centre of Treviso and was immediately a great success. In his book La cucina trevigiana (Treviso Cuisine), the enogastronomer Giuseppe Maffioli reproduced the original recipe for tiramisù di Treviso, calling it the legitimate Tiramisù delle Beccherie.
Why love it
To love this special dessert full of history and tradition, one only has to think of its taste. In addition to its taste, however, tiramisu owes its fame to the simplicity with which it can be prepared and to the contadin roots that have made it popular.
Beyond the diatribes over its attribution, it remains the Italian dessert par excellence.
Crafted Breweries
The brewery boasts many award-winning beers.
The Veneto region is known for its wealth of vineyards and wine cellars where world-famous wines such as Amarone or Soave are produced. But the winegrowing vocation of the region is not the only one to produce successful products, and in recent years there has also been a growing tendency in the Veneto region to produce delicious craft beers. There are numerous breweries located from the east to the west of the region, and among them is the B20 brewery, an agribier- brewery that produces excellent craft beer.
A short history of beer
Beer has been popular for more than a few years: it seems that the Sumerians already knew and consumed it 5000 years ago, as is shown by an Assyrian tablet in which beer and the brewer’s trade are mentioned. After them, the Egyptians and Greeks also appreciated beer, and in Italy it was introduced by the Etruscans. In the Middle Ages, beer experienced a qualitative leap in production thanks to the work in monasteries, where new ingredients such as hops were introduced. After the discovery of America, different types of beer developed in Europe based on high fermentation, the only production system known at the time. Later, studies on yeast in the second half of the 19th century led to the production of bottom-fermented beer, which is widespread today.
Craft Beer in Italy
The consumption of beer and the interest in craft beer in Italy have had a significant increase since the mid-1990s. It was at that time that a number of craft breweries were established, which led to a revolution in the vision and consumption of beer in the country. Before then, beer was not particularly consumed or appreciated as much as wine, and its production was mostly limited to lagers.
Today, the situation has changed considerably, and beer consumption is enjoying a growing interest. In Veneto, first and foremost, there are interesting realities. Between Verona, Belluno, Rovigo, Padua, Treviso, Vicenza and Venice, the province with the most breweries is Treviso (28.9 per cent), followed by Verona (20.8 per cent) and Padua (17.6 per cent). But Venice also defends itself well with 11.3%. (Source: Vinetia Magazine 01/ 21 Microbreweries.org)
The Venice area is home to the B20 brewery, or rather, the B20 microbrewery, which was founded on the island of Bibione and then moved to Brussa in 2017. The brewery boasts many award-winning beers, among which Jam Sassion, Brussa and Renera were winners of the Luppolo d’Oro award at the Best Italian Beers competition organised by Federbirra.
Roshen | I give thanks every day that 10 years ago I started working at the Empire and today I am recognised for the commitment and professionalism of the bar by giving and receiving so much joy to those who come to visit…
It is also famous for its beautiful views.
Wine and culture
Verona is surrounded on several sides by historical and important wine-growing areas. The Valpoli- cellar, with its famous Amarone, Soave, Lugana, Bardolino, Custoza, Lessini Durello… All strictly DOC areas and reachable in less than 30 minutes by car from the city centre.
Valpolicella
Valpolicella is one of the oldest wine-growing areas in Italy. The first people to cultivate vines here were the Reti, a pre-Roman people who inhabited northern Italy. The name of the region is illustrative of its tradition and in fact derives from the Latin Vallis Poli Cellae, which can be translated as ‘the valley of many cellars’.
Today, Valpolicella extends from the hills north of Verona, from the valley of the Adige, to the volcanic soils of Soave. In addition to wine production, the area is also famous for its beautiful scenery, which attracts hundreds of tourists every year. In addition to the numerous wine cellars, Valpolicella’s points of interest are also churches dating back to the Middle Ages, the remains of ancient temples, castles, and the wonderful and numerous Baroque and Renaissance villas.
Soave
The Soave area is a favourite of many white wine lovers. For years, in fact, Soave was the most exported Italian white wine in the world. Produced in the areas around Soave Castle and the town of Monteforte d’Alpone, Soave wine is at home in the east of the province of Verona.
Although Soave is very small, with its innumerable wine cellars and wine shops, it perfectly exemplifies the area where it is set. If already in Roman times it played an important strategic role due to its location on the Via Postumia, the main road that connected the east and west of northern Italy at the time, today Soave is a treat for anyone who wants to spend a weekend in the midst of history and good wine.
Lessini Durello
Remaining east of Verona is the DOC Lessini Durello. Often overshadowed by other Veronese production areas, but equally noteworthy, Lessini Durello takes its name from its proximity to the Veronese Pre-Alps, the Lessini Mountains, and from the Durella vine.
Characterised by soil that is mostly volcanic and rich in basaltic rocks, the area is rich in fossil deposits dating back millions of years and is only now undergoing a rediscovery of its products.
The DOCs of Lake Garda
From Verona, looking westwards, one can see the DOCs of Lake Garda: Bardolino, Lugana and Custoza.
Bardolino
The geographical area suitable for the production of Bardolino DOC wine extends along the hilly strip on the eastern side of the lake, in a particularly well-ventilated and sunny area. This is the lake area where the climate is mild for most of the year, where there is no shortage of resorts, golf courses, amusement parks, picturesque towns and archaeological sites. The part of the lake that is visited by hundreds of tourists from Northern Europe every year.
Lugana
Lugana is one of the smallest wine-growing areas in Italy. It extends over the southern part of Lake Garda, between its shores and the surrounding moraine hills. The territory of the DOC Lugana is flat, an unusual characteristic for a region that produces quality wine, but still very rich in clay and minerals. The cultural highlight of this area is Sirmione, one of the most beautiful towns on Lake Garda. Situated on a peninsula, the town is famous for its thermal baths, medieval castle and Grotte di Catullo.
Custoza
Always south of Lake of Garda and always between the morainic hills of this territory one instead lies the DOC Custoza, which takes its takes its name from a peak the town very close to Verona and close to Verona and which many will remember for its historical vicissitudes. Custoza is famous for having been the scene of two important battles during the Italian Wars of Independence, both of which ended badly for first the Piedmontese and then the Italian army. Bounded to the south-west by the river Mincio, this production area is characterised by a dense series of elongated hills and a temperate climate due to its proximity to Lake Garda, which creates a favourable climate for vine cultivation.
There are very few other cities in the world that can boast being surrounded by production areas of this level. This is why Verona can to all intents and purposes be considered one of the great wine capitals of the world. With 15 DOC and 5 DOCG wines, it is incredible to think how such a small city – Verona has just over 250,000 inhabitants – can devote so much of its territory to the cultivation of vines and the production of wine.
Mattia | I love the sea, and thanks to this work I can discover what is around us.
Traditional Xmas sweets in Verona: Nadalin and Pandoro
It is said that there are only two kinds of people, especially around the holidays: those who prefer Panettone, with its candied fruit and raisins, and those who, on the other hand, are loyal to the soft sweetness of Pandoro. The latter is Verona’s Christmas dessert famous throughout the country, but it is certainly not the only delicacy the city of Verona brings to the table between December and January. There is one less well-known to the mass public, but well rooted in the Venetian city’s tradition: nadalin, the ancestor of pandoro, equally fluffy and with a distinctive star shape.
The history of pandoro is, for all intents and purposes, a piece of the history of our country and its gastronomic heritage. And if in the city it is known to many, abroad and in the rest of the peninsula few people know its origins. We take you, then, on a discovery of our homegrown sweets, their birth, and a few secrets.
Nadalin: the all-craftsman father of Pandoro
The history of Veronese Christmas sweets goes back a long way, when Mastino Della Scala became lord of the city in 1262. To celebrate the Della Scala family and their first Christmas as regents, the Nadalin was invented: a sumptuous and rich cake, a symbol of the bright future of a municipality that was finally becoming lordship. It was a lightly leavened, compact cake, not very tall, enriched with pine nuts and almonds, and with a beautiful eight-pointed star shape, in honor of the eight main families of the city. Although it is practically a total unknown in the rest of Italy, Nadalin has been the most beloved dessert of the Veronese for the Christmas holidays since its inception, to be enjoyed with a nice glass of Recioto Della Valpolicella. But above all, Nadalin is still a classic, handmade dessert –a dessert that endures. Never entering the industry, it is still handmade in the city and Province, and in 2012 it was awarded with De.Co, or Municipal Designation of Origin by the municipality. A title that is not issued lightly: in fact, solid historical documentation must be presented to obtain it.
However, when, was its more “commercial” son born?
Pandoro: Nadalin’s “son” conquering Italy
Veronese confectioner Domenico Melegatti is, officially, the inventor of pandoro, because he was the one who filed its patent on October 14th, 1884 with the Ministry of Agriculture and Commerce of the Kingdom of Italy. The inspiration came, of course, from Nadalin, to which some ingredients were added, namely eggs, butter and sugar, enriching its flavor and making its dough even softer. But the one who really “put his hands into the dough” and worked firsthand on this new recipe was Giovanni Battista Perbellini, a pastry chef working at the grocery store that Melegatti owned in the center of Verona, and great-grandfather of the present Perbellini. The man had worked in Milan and Austria, where he learned techniques still unknown in Verona, and it was thanks to this knowledge that he was able to create the pandoro dough.
It was an immediate success, and thanks to the new recipe the starry cake rose generously: so a new mold suitable to hold it was needed. This is where Angelo Dall’Oca Bianca, an impressionist painter from Verona, came in. He was enlisted by Melegatti himself with the task of inventing an iconic mold for him. The mold, known as the “Vespa”, with an eight-pointed truncated pyramid section, was the result: the one that gave pandoro its historic shape. A more triumphant and scenic version of the Nadalin, but one that retained its matrix, its spirit, its “veronesity.” And while the old Nadalin remained to preside over the city of Verona, bastion of a confectionery tradition that has never left its borders, the pandoro set out to conquer the country. Thanks in part to its unmistakable shape, the fame of the new Christmas cake quickly spread to every corner of the peninsula, so much so that Melegatti himself decided to put up a prize of 1,000 liras at the time for anyone who got the pandoro recipe right.
Needless to say, that prize never went to anyone, because no imitation pandoro could match the original.
Our Food and our Identity
Veronesity in four typical products
Being in a place so full of value for the city and its culture, for us to create a menu that reflected Verona and its history was more than a national gesture. We started out in the early 1900s as a café, but already in the 1960s we decided to install the first pizza oven. 60 years later, pizza is still a mainstay of our offer, but so are our pasta dishes, which combine the gastronomic identity of Verona with that of Italy.
Gnocchi, bigoli, Lessinia truffles and Monte Veronese: four fundamental elements of Veronese hospitality, four excellences of our region that we would like to present to you in more detail.
Gnocchi
The history of gnocchi is inextricably linked to that of the Scaliger carnival. Gnocchi Friday is a typical feast of the local people, which some trace back to the 13th century. In 1531, Tommaso da Vico, a well-deserving citizen, took steps to convert the bacchanal into a public charity.
In that year, due to a severe famine, the price of flour increased so much that the poor people risked starvation. Vico got in touch with the neediest population and managed to collect enough money to provide the underprivileged with the flour needed for gnocchi, a dish – at the time – that was the staple of the common people’s diet. The flour was then ‘converted’, and from this custom the Friday of meat was named ‘Venerdì gnocolar’.
In his will, Da Vico left a sum so that, every year on Shrove Friday, plenty of dumplings and wine would be distributed to the inhabitants. In memory of this episode, the best-known mask of the Veronese carnival was born: the Papà de gnoco, a pot-bellied, bearded king who, instead of a sceptre, holds a huge fork held by a large dumpling.
Bigoli
Among the pasta shapes from this region, bigoli are undoubtedly the best known. In shape, bìgoli are reminiscent of a thicker, coarser spaghetti. There are two hypotheses as to the origin of the name of this pasta: the most accepted one says that the word derives from the dialect word ‘bigàt’, ‘caterpillar’; the second one claims that it comes from the Latin ‘bombyx’, “baco”.
Bigoli are 100% Veronese. This is confirmed by documents from 1636, when bigoli were first recorded on the city’s tables. In that year, the Arte dei biavaroli was established, the group of artisans who sold flour, grains and pulses. The statute of these shopkeepers also laid down the shape that the pasta had to take ‘bìgoli, paparelle, lasagne, macaroni di Puglia et ogni altra sorte di simili paste’.
Findings that prove the presence of bigoli in Verona centuries and centuries ago also include some shopping lists of religious communities. Some of the notes in these registers highlight the occasions when bigoli were eaten: at the nuns’ table, bigoli could replace traditional gnocchi at carnival time, one speaks of ‘bìgoi del venerdì casolaro’.
The traditional recipe for bigoli calls for only three ingredients: water, wheat and salt. Over time, however, the recipe has been enriched and today also includes eggs.
In the best-known traditional cookbooks, the sauce of anchovies is the main ingredient for bìgoli. We have chosen instead to offer them with another typical product of our town, the Lessinia truffle.
Lessinia truffle
It seems that Napoleon, in his military campaign in Verona before the Battle of Arcole, took an interest in Lessinia truffles. Of course, the prestige of this mushroom has grown exponentially in recent times, but truffles were present in the diets of the ancients as far back as Sumerian times.
In Verona, the culinary use of truffles has always been known and appreciated. It is used to flavour dishes and should be used in moderation so as not to risk covering up other flavours. The finest truffles, such as the Lessinia truffle, should be eaten raw, cut with a truffle-cutter at the time of serving and directly on the ready-to-eat dish.
The ‘truffle of the Veronese mountains’, the Tuber melanosprium, comes from natural truffle beds, has a black surface tubercle and is round and irregularly shaped. We like it both on pasta dishes and on a good beef fillet.
Monte Veronese
Monte Veronese is a typical cheese from the Veneto region and has been awarded PDO certification. The milk comes from the northern part of the province of Verona, where the processing and maturing phases also take place. This is a predominantly mountainous area: in addition to fertile pastures, the land boasts an ancient tradition of cattle breeding, mountain pasture and the production of milk and cheese. This territory coincides (roughly) with Lessinia, Monte Baldo and the Veronese pre-Alpine hills. This cheese is produced in two types: Monte Veronese whole milk and Monte Veronese d’allevo. Monte Veronese whole milk is produced with whole milk from one or two consecutive milkings; its delicate and pleasant taste is reminiscent of fresh milk, cream and fresh butter. Monte Veronese d’allevo, on the other hand, is produced with partially skimmed milk from one or two milkings.
The genuineness and culinary value of these products accompany us on a journey through the history of Verona, making them true witnesses of a thousand-year-old culinary tradition. Who is leaving with us?
The legend of the Well of Love and its timeless charm
Verona, with its characteristic cobbled streets, its mighty medieval buildings, among which the Castelvecchio Museum stands out, and its squares surrounded by beautiful ancient buildings, is in the collective memory as the city of love. Indeed, it is impossible to ignore Shakespeare’s drama of the two young lovers, Romeo and Juliet, who only through their deaths were able to gain recognition for their pure, eternal love, regardless of obstacles and political factions. In Piazza Bra, next to the Arena, the beating heart of history and opera, there is an original bench by Atelier Studio Borella with the evocative name of Forever Love, which recalls this famous tragedy set in the Middle Ages and written in the Renaissance. The bench in particular, with its sculpture of a heart silhouetted against the sky, has become the perfect backdrop for many souvenir photographs. Over time, thanks to the spirit of the city, which is so keen to preserve tragedy and memory, the story of the two unhappy lovers has been linked to another historical episode that tourists also like to pay homage to and include in their itineraries.
Conrad of St. Boniface and Isabella of St. Donatus are linked by an eternal thread.
The well of Love, so called because it symbolises a delicate love story, is located near Piazza delle Erbe, in Vicolo San Marco. In the 16th century, during the reign of Emperor Maximilian, a young soldier called Conrad fell in love with Isabella, a beautiful and proud lady from the noble house of San Donato. But she proved impervious to Conrad’s amorous overtures. As fate would have it, the two met one snowy February near a well. Conrad, perhaps disappointed in his expectations, dared to compare Isabella’s haughty and imperturbable attitude to the icy waters of the well. Isabella, annoyed and offended, then asked Corrado to dive into the well to test the truth of her beliefs. Corrado, in the grip of indomitable strength, without fear of death, accepted her suggestion and threw himself into the well. Isabella’s heart was suddenly awakened from its contempt and filled with flickers of ardent love. The woman, heartbroken and sad, began to call Conrad’s name until she was left without breath or voice. Realising that no moan of life could be heard from the well, she decided to follow Conrad to the absurd and unhappy fate she herself had suggested. Now both lie buried by the water, frozen, but embraced by the eternal fire of a love that knows no end. The well, made of solid stone, has a simple medieval structure, devoid of tinsel and superfluous ornamentation; its original cover has been replaced by a delicate wrought-iron frame, with a poignant plaque engraved with the words “well of Love” and, below it “Drop a single penny into the well, think for a moment of your destiny, don’t be distracted, don’t make a noise, here comes love”. Dropping a coin into the “Well of Love” becomes a symbolic act that requires trust in life, humility and the ability to embark on adventures and journeys. It is also a testament to how deep and rooted the desire for passion, connection and freedom is in the human soul. Love requires honesty, courage, and purity and resists economic and political evaluation.
Juliet’s Club: Passion knows no bounds
The story of Conrad and Isabella becomes a symbol of an eternal, indomitable, courageous bond that does not disdain unexpected and surprising results.
This is known to the thousands of young people who write to Juliet every year from all over the world to have their often unspeakable worries listened to with respect. These letters are collected by the Juliet Club, which over the years has moved to different locations depending on the kindness and sensitivity of the city council. Recently, it seems to have returned to its original location, the Juliet House, as depicted in the famous 2010 film Letters to Juliet, starring Amanda Seyfried and Christopher Egan. The famous courtyard of Juliet’s house has remained immortalised in the film. Only recently, the enchanting rooms of the Relais “Il balcone di Giulietta”, with their contemporary and refined design, overlook it and offer unique moments of light and sparkling romance, witnessing a naive and pure love story, softened by the green ivy that travels through the centuries and gives eternity. The coins thrown into the well of Love are collected by the volunteers of the Juliet Club, who respond to the lovers’ letters, even in different languages depending on the nationality of the writer, and use them to finance their activities.
To conclude, Verona’s fame as “the city of love” is, of course, due to the tragedy of Romeo and Juliet; over the centuries, it has been enriched by human events of unusual, perhaps mocking, destiny, of which the people of Verona are fond of telling stories and of which they treasure precious historical testimonies. The city itself, with its medieval layout and its beautiful historical buildings, its narrow streets and alleys, seems to be a hymn to pure and unstoppable love that has been handed down to the present day.
The tradition of the Christmas Markets in Piazza dei Signori
Lights and magic atmosphere
This year, as in the last fourteen years, the tradition of the Christmas markets in Verona will be renewed, thanks to a happy collaboration with the organisation Jesus Child, based in Nuremberg, Germany. This German city has been hosting the first Christmas markets since the 1530s and since the 1990s has been exporting its joyful event all over the world. Pretty little wooden houses, lit up like a fairy tale and adorned with sweet Christmas decorations, attract thousands of visitors to one of Verona’s oldest and most beautiful squares: Piazza dei Signori. In 2022, due to the huge influx, they had to limit the number of people allowed: no more than 1,500. It is best to go to the market after lunch to catch some unforgettable glimpses and avoid the busier hours of late morning and afternoon. As if to recall the millenary history of the famous city of the Scaligeri, which owes its undoubted fame to the tragedy of Romeo and Juliet, the stalls are usually placed on the edges of the square, forming a quadrilateral shape reminiscent of the Roman castrum and once again confirming Verona’s glorious past. In the centre of the square, next to the famous statue of the poet Dante Alighieri, almost three metres high and made entirely of white Carrara marble – which was so important in sealing Verona’s allegiance to the nascent Italian nation – there are original wooden structures completely covered with fluffy white clouds, while snowmen placed on the roofs create a playful and carefree dimension, where it is pleasant to lose oneself and become a child again.
Flavours and traditions to savour
It is easy to find yourself admiring, with curious and amazed eyes, the innumerable goods offered by the shopkeepers. German and Italian traditions combine to give the market in Piazza dei Signori a unique identity, rooted in the typical products of Germany and Italy, from woodwork to ceramics, glass and metal, not forgetting the charming woollen and felt handicrafts. In this magical and sometimes sparkling atmosphere, you can finally let yourself be seduced by the taste and smell of German specialities, delicacies, bacon sandwiches, pancakes, Nutella and chocolate bars. The cold weather becomes almost bearable, and finally a good excuse to enjoy glasses of delicious spiced wine or frothy glasses of beer. The Christmas market has no favourite age group: children and adults, teenagers and young people are all attracted by the many stalls, more than a hundred this year. This is an unmissable opportunity to buy an original Christmas gift that the recipient will remember all year round.
The glorious past of Piazza dei Signori
It is impossible not to be fascinated by the historical buildings, among which: the medieval Cansignorio Palace, also known as “del Capitano”, which still preserves two defence towers; the Arche Scaligere, a small monumental area that preserves the tombs of the Scaligeri, lords of Verona until 1387; and the Loggia di Fra Giocondo or Loggia del Consiglio, built at the end of the 15th century and considered the most valuable example of Renaissance architecture in Verona. This interesting two-storey building was designed for the meetings of the Council of the Illustrious Citizens during the Venetian domination. The loggia on the ground floor bears the famous motto “pro summa fide summus amor” (“to the greatest loyalty, the greatest love”), facing the bas-relief of the roaring lion, symbol of the strength and power of the Serenissima Republic of Venice, which was completely destroyed and reduced to silhouette by Napoleon’s troops in 1800.
Christmas 2023: what’s new
The 2023 edition promises to be richer than ever, thanks to several side events and the two popular ice rinks set up near the Arsenal, next to the Christmas Village. The long-awaited Santa Claus House will be back, next to the loggia in the courtyard of the Law Courts, with a charming little train for the little ones and a family area where families can feel safe and have fun.
In conclusion, the Christmas markets are an unmissable event that attracts people of all ages and nationalities to Verona, an excellent opportunity to experience the glittering Christmas atmosphere in an authentic and unique way, to rediscover traditions and products that are not only culinary, and to be fascinated by Verona’s enchanting artistic and cultural heritage.
The market will open on 17th November 2023 and close on 26th December 2023 and, in addition to Piazza dei Signori, will include the following areas of the city: Piazza dei Signori, Cortile Mercato Vecchio, Cortile del Tribunale, Loggia del Cortile del Tribunale, Via della Costa, Loggia Vecchia and Piazza Sacco e Vanzetti (Arsenale).