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Despite being a wealthy, smart city, Verona has a tradition for small family-run trattorie and osterie which it is very proud of, so much so that even some of its smartest and most expensive restaurants like to call themselves Trattoria this, or Osteria that. In theory osterie are primarily places for drinking, whereas trattorie concentrate on food, but don't read too much into names. Veronese cuisine, showing influences from north of the Alps, is mostly rich and heavy, with large quantities of polenta and horsemeat on most menus. Bigoli, a sort of thick spaghetti, is the most common type of pasta, and pearà (a sauce made of bone marrow, bread and pepper) is, supposedly, a Veronese delicacy. A full meal will consist of a starter (antipasto), a first course (usually pasta) and a second (usually meat or fish). Nobody will object if you choose only one or two parts of this, however. It's normal to drink wine with a meal. Pizzas are not a local tradition, and it's worth shopping around for a good one. Local produce you might find on menus includes kiwi fruit, radicchio, melons and chestnuts.
Travel Guides | Verona | Eating And Drinking Verona
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