“Bigoli in salsa” are large, hand-made noodles, like spaghetti and they reign supreme over a great variety of dishes. Restaurants and “trattorie” in the Colli Euganei feature also risottos, entrees, grilled meat and fresh vegetables. An absolute must is fowl alla Padovana, sausages and “luganeghe” (local sausages) with polenta and the row ham of Montagnana.
The area also has a long tradition of olive oil production, cold pressed in the historic oil presses such as in Valnogaredo, which is still in function.
The origins of the local cuisine are strictly linked to its peasant culture and the a good glass of wine of the Euganean Hills are a fitting companion for such inviting dishes.
The area boasts thirteen D.O.C. wines, the quality carefully controlled by the Consorzio Vini Colli Euganei: Colli Euganei Bianco, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Fior d’Arancio, Merlot, Moscato, Novello, Pinello, Pinot bianco, Colli Euganei Rosso, Serprino, Tocai italico.