Agli Eremitani Ristorante Pizzeria

Dine well at traditional restaurant and pizzeria in the heart of Padua

 

Tucked away under the porticos of Via Porciglia, the Agli Eremitani restaurant and pizzeria is handily placed for visitors to the Scrovegni Chapel, home to Giotto’s amazing frescoes, or the Eremitani museum complex.

Agli Eremitani is at Via Porciglia 29

The restaurant serves pizza and speciality dishes from the Veneto using local, seasonal ingredients. They also offer seafood from the nearby Adriatic and international dishes.

Diners have the choice of a secluded alcove in one of the smaller, wood-panelled rooms, a table in the large room with gardens on two sides or an outside table during the summer.

Agli Eremitani serve more than 100 different types of pizza. Their specialty dish is scialatelli ai crostacei (scialatelli with a sauce made from shellfish). The restaurant pride themselves on the range and quality of the wines they keep in their cantina.

Close to the University, Agli Eremitani frequently host lunches and dinners to celebrate le feste di laurea (degree celebrations).

Agli Eremitani is open from 12.00 to 15.00 and from 18.30 to 1.00 am every day except Monday.

For more information or to book a table visit www.eremitani.net.

Look out for Lugana wine

If you enjoy a light, white wine with a hint of flowers, try a bottle of Lugana when in restaurants in Padova or other towns in the Veneto.

Lugana can be enjoyed with many local dishes

Lugana is a straw yellow, almost pale green, colour and is a very delicate wine, with a slight hint of fruit. 

It is made from Trebbiano di Lugana grapes by several of the vineyards set on the hills around the southern shores of nearby Lago di Garda.

Lugana wine can be enjoyed as an aperitivo in a bar, is particularly good with antipasto or risotto made with fish, and makes an excellent accompaniment for the chicken and duck dishes you will see among the secondi piatti in many restaurants in Padova.

Check the date on the bottle because Lugana is at its best when drunk young.  It should be served chilled, preferably between eight and ten degrees centigrade.

Respected producers of Lugana include Ca’ dei Frati, Visconti and Zenato. Salute!

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Vino Novello 2014

Visitors to Italy can enjoy Vino Novello, this year’s new wine, from Thursday, 6 November 2014 when it goes on sale in the shops and is served in bars and restaurants.

The light, fruity, new red wine is enjoyable to drink and is a bargain buy to take home as a holiday souvenir.

Vino Novello on sale in Padova

Vino Novello is similar in taste, body and colour to the French Beaujolais Nouveau, which is exported to a number of other countries after its release in the third week of November.

Like Beaujolais Nouveau, Vino Novello has a low alcohol content and is meant to be drunk while it is still young. The wine should be consumed quickly after the bottle is opened and unopened bottles should be kept for only a few months.

A major area for production is the Veneto, with the merlot grape being the one most used by wine makers to make Vino Novello. Many wine producing areas around Padova hold feste to celebrate and will serve Padovan culinary specialities to eat with the new wine.

Whereas 100 per cent carbonic maceration is used to produce Beaujolais Nouveau, only 30 per cent is required for Vino Novello.

However, one Italian Vino Novello that is produced using 100 per cent carbonic maceration is Bardolino Novello, which is made in the area around the resort of Bardolino on Lake Garda in the Veneto .

According to the Bardolino wine consortium (Consorzio Tutelavino Bardolino Doc) 100 per cent carbonic maceration is used in order to produce an excellent wine. 

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Enjoy a taste of Bardolino while in Padova

Vibrant, ruby red Bardolino wine is produced in the Veneto region and therefore does not have to travel far to be available in restaurants in Padova.

Look out for Bardolino Classico, made from grapes grown in the area immediately round the resort of Bardolino on Lago di Garda (Lake Garda), which will have DOC (Denominazione di Origine Controllata) status on its label.

Buonissimo Bardolino!

Among the most acclaimed producers of Bardolino Classico are Guerrieri Rizzardi, who are based at No. 4 Via Verdi in Bardolino.

They make their version from Corvina, Corvinone, Rondinella, Sangiovese, Merlot and Molinara grapes grown in their vineyards along the shores of Lago di Garda.

Guerrieri Rizzardi recommend serving their Bardolino slightly chilled to accompany white meats and cheeses.

You will sometimes see in the shops and on wine lists, bottles of Bardolino Novello, (new Bardolino), which should be drunk as soon as possible after the grapes it has been made from were harvested. Wines labelled Bardolino Superiore will have been aged for at least one year.

But most Bardolino is best drunk young if you want to be able to appreciate the wine’s characteristic scent of berries and almonds.

Language point

DOC and DOCG

Wines are graded according to a system that refers to their place of origin, la denominazione.

Denominazione di origine controllata (DOC) applies to wines made from grapes grown only in a defined area.

Denominazione di origine controllata e garantita (DOCG) is reserved for wines that have met particularly rigorous standards throughout their production.

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Look out for Vino Novello in Padova

A display of Vino Novello in a Padova supermarket

November is a good time to visit Padova when Vino Novello goes on sale.
The light, fruity, new wine is enjoyable to drink and a bargain buy to take home with you.
Vino Novello is similar in taste, body and colour to the French Beaujolais Nouveau, which is exported to other countries after its release.
Like Beaujolais Nouveau, Italy's new wine should be drunk quickly after the bottle is opened. Unopened bottles should be kept for only a few months.
Italy's Vino Novello 2012 was launched on 6 November, ten days ahead of Beaujolais Nouveau and you will see it on sale in many supermarkets, wine shops and bars.
The Veneto is a major area for production, with the merlot grape being the one most used.
Whereas 100 per cent carbonic maceration is used to produce Beaujolais Nouveau, only 30 per cent is required for Vino Novello.
However, one Italian Vino Novello produced using 100 per cent carbonic maceration is Bardolino Novello, made in the area around the resort of Bardolino on Lake Garda in the Veneto.
The Bardolino wine consortium say they use 100 per cent carbonic maceration in order to produce an excellent wine.
So take any opportunity to taste Bardolino Novello while on holiday in Padova. Salute!

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What to eat and drink in Padova

Free guide to restaurants in Padova

There are many good restaurants in Padova serving fine Italian food and visitors will have no difficulty finding places to eat.

The tourist offices in the city give out the publication Gustare Padova, a free guide to recommended restaurants, if requested.

While in Padova there is a unique opportunity to try some of the local specialities rather than just sticking to tried and trusted favourite dishes.

Cucina padovana (Padovan cooking) is similar to that of Venice but with a few traditions all of its own.

Look out for risotto ricco alla padovana which is served with duck and chicken and risotto with radicchio, a vegetable grown locally.

Popular pasta dishes include tortelli di zucca dolce (sweet pumpkin stuffed ravioli) and bigoli con ragu d’anatra (little strings of pasta with a duck sauce).

Various cuts of chicken and duck, served with a variety of different sauces and vegetable accompaniments, feature strongly among secondi piatti in most restaurants.  

It is good to sample the wines produced in the area and in Padova you will see Pinot Bianco and Soave among the white wines on many menus.

If you like red wine you will be spoilt for choice as Merlot, Bardolino and Valpolicella are all produced in the Veneto .

And if you fancy something sparkling make sure you sample some light, refreshing Prosecco while in Padova.

Not far from the city is the so called strada del Prosecco, the road between Valdobbiadene and Conegliano, which is lined with wineries producing Prosecco DOC (Denominazione di Origine Controllata), the stamp of quality given to the best Italian wines.

Sample some Prosecco – the perfect pick-me-up for tired tourists

A Prosecco from
Valdobbiadene

Look out for Prosecco, a refreshing, delicate sparkling white wine sold by the glass in many bars in Padova.

Named after the variety of grape it is made from, Prosecco is lighter and more delicate than Champagne because it is bottled while young rather than being fermented.

It is made in the areas of Valdobbiadene and Conegliano in the Veneto, to the north east of Padova.

It was probably named after the town of Prosecco near Trieste where the grape, one of Italy’s oldest, is believed to have originated.

Italy produces 150 million bottles of Prosecco a year, mostly from the area around Valdobbiadene.

Fortunately for the rest of the world, Prosecco travels well and is reasonably priced when put on sale. It is best drunk young.

When on holiday in Italy, Prosecco is the ideal aperitivo to enjoy before lunch and dinner and is a refreshing drink to order in a bar when you are having a break from sight seeing. Salute!

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