THE TYPICAL DISHES OF VALPOLICELLA IN AUTUMN and where to eat them!
In autumn we feel more like taking refuge in some good restaurant to savor seasonal dishes! Here we give you some tips by proposing the specialties that our restaurants offer at this time of year.
AGRITURISMO EL PENDOLA, in Fumane
A really welcoming farmhouse, where you will feel at home.
For the winter period the specialties are:
soft polenta with mushrooms sopressa monte veronese
Tagliatelle with black truffle from Lessinia
Meat tortellini with amarone braised sauce
Potato gnocchi with gorgonzola and walnuts
Orange chocolate and rum semifreddo
All accompanied by the wine produced by their cellar!
AGRITURISMO CORTE VERZE ', in Cazzano di Tramigna
Completely immersed in the green hills of Cazzano di Tramigna, this farmhouse offers a breathtaking view of the hills.
In this period the specialties are:
Risotto with pumpkin and smoked pork loin
Ravioli with pumpkin and truffle
Lamb ravioli and raspberry sauce or wild boar ravioli
Beef or lamb stew with polenta
Roasted capon stuffed with chestnuts or pomegranate
and when the temperatures drop more the typical boiled meat with Pearà !!
LOCANDA DEL BUGIARDO, in San Pietro in Cariano
An elegant inn surrounded by vineyards that offers for the winter period:
trio of polenta with porcini mushrooms lard and cotechino of own production
Velvety pumpkin and ginger
potato gnocchi with pumpkin, taleggio fondue and crispy cheek
Pasta beans and liar (the review of their production)
Braised beef with Amarone
LOCANDA DEL NANE, in San Pietro in Cariano
For the winter period they offer:
Pasta and fasoi
Pastissada de Caval
Braised with amarone
GROTO DE CORGNAN RESTAURANT, Sant'Ambrogio di Valpolicella
This elegant restaurant has always made the seasonality of its dishes the strong point, for this season it offers:
Maltagliati with smoked bacon from Soave and "fasoi"
Tagliolini with black truffle from Lessinia
Amarone boar with stone ground polenta and wild spinach
Beef fillet with black Lessinia truffle
Guinea fowl breast with sage and Lessinia mushrooms
Recioto cooked pear with pear sorbet
TRATTORIA CAPRINI, in Torbe di Negrar
Typical trattoria in Valpolicella, well known for Davide's hand-rolled lasagna!
This season they offer them accompanied with chanterelles and porcini mushrooms or with black truffles from Lessinia, absolutely not to be missed !!
Enjoy your meal!!!
Weekend in Winery discover the wineries open on weekends without reservation
any excuse is good for drinking good wine !!
The wineries are really many, more than 400 and they have all their peculiarities !! We do not ask you to visit them all, but choose the one that most invites you and enter a world of ancient traditions and unmistakable perfumes.
Taste the typical wines of the area and discover their characteristics and secrets.
In addition to this you can also take home some Valpolicella to remind you of this pleasant experience !! All our containers are equipped with a wine shop where you can buy bottles!
We already give you some indications not to get totally unprepared .. or maybe to make you want to taste our wines even more !!
- Valpolicella: a young, fine wine with a ruby red color, a vinous, subtle aroma with cherry and pink tones and a fresh flavor. It is a soft wine, pleasantly bitter and lively tannic. For its production, native grapes are used to testify the strong link with the territory and with the history of this quality product; in particular the most used vines are: Corvina, Corvinone, Rondinella and Molinara.
- Valpolicella Ripasso: ruby in color with garnet reflections, it offers an intense aroma of red berry fruit and pink fruit with hints of vanilla. It is a wine with a refined, round, dry and velvety flavor. The Ripasso method is a technique that is carried out by making the "re-step" of the Valpolicella wine on the pomace of Amarone, obtained from the Corvina, Rondinella and Corvinone grapes, still hot and rich in sugars.
- Amarone della Valpolicella: with a very intense red color with garnet notes, and a scent reminiscent of dried fruit, tobacco and spices, thanks to the noble molds created during the drying process. The flavor is highly fruity, with a marked fragrance, dry while ensuring long-lasting softness, with full body, invigorating and vigorous warmth. It is obtained by drying the grapes stored in fruit lofts, where the fermentation of sugars is completed.
- Recioto della Valpolicella: It is a wine obtained by a long drying of the grapes and by stopping the fermentation to conserve the percentage of sugar necessary to guarantee the typical structure of this wine. It has an intense ruby red color, dark, sometimes impenetrable, with a decisive aroma of dried fruit and cherries in alcohol, which continues harmoniously in the fatty flavor, with sustained tone and good total acidity.
Initiative sponsored by the Rural Development Programme 2007-2016 for the Veneto region, Axis 4 - Leader.
Responsible Organism of information: Valpolicella Wine Route
Managin authority: Veneto Region Management Plans and Programmes of the Primary Sector.
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