Local products include: Venetian ham (Berico-Euganeo P.D.O.); extra-virgin oil from Venetian olives (Euganei-Berici P.D.O.); “torresani” of Torreglia (a traditional dish consisting mainly of pigeon, usually skewered); chestnuts picked from the Euganean Hills; jujube and cherries picked also from the Euganean Hills; as well as strawberries, blackberries, figs, herbs, fruits of the forest and honey.

The honey. Part delicacy, part medicine, with both qualities making this honey a complete nutrient. In fact, the honey found on these particular hills is honey with hints of acacia, chestnut, heather and lavender.

The oil. The olives have a strong bond with the Euganean territory, which for centuries has survived four different autochthonous cultivations: “Rasara”, “Marzemina”, “Rondella” and “Matosso”. Each one has produced olives and oils of different quality, with some having been protected by recognition from the Protected Designation of Origin. Other varieties cultivated in the area are the “Leccino” and the “Frantoio”, which are created using methods based on ancient tradition. Produced using an olive-press since the end of the 700s, in the same way as those produced in Valnogaredo (which still function), the extra-virgin Euganean oil is characterised by its particularly fruity flavour, its low acidity content, and its aftertaste that brings to mind sweet almonds.

Small Fruits. Blackberries, raspberries, pomegranates, jujube, strawberry trees, hazelnuts, medlars and almonds are some of the most appreciated delicacies
from the hill.

Montagnana Ham (Veneto Berico-Euganeo D.O.P.)
One of the most fascinating walled cities of its kind in Italy and, indeed, Europe, and besides its medieval fascination, Montagnana is also famous the world over for its types of ham. The inhabitants of this ancient settlement proudly continue to call this product ‘prosciutto crudo “dolze” di Montagnana” (the uncooked “sweet” ham of Montagnana).

The Paduan courtyard
Main items: the skewered “Torresani”; the chicken alla Padovana in “tocio de vin rosso” (cooked in tomato and mushroom sauce with rosemary, shallots and red wine); the pheasant “alla vecchia maniera”; the goose with peas; the duck with fruit; the wild Boar, and the Rabbit.

Naturally also roast game. The chickens, the capons or any other animal from the courtyard used for lunch have as “by-products” the liver, hardened skin, the heart and the sweetbreads, which are deliciously mixed into risottos. The barbecues are extraordinary and the boiled combination of different meats is in the traditional style.