GOURMET - FOOD&WINE
PEARA': Venetian term that means peppery, Pearà is a sauce made with breadcrumbs, beef marrow, butter, broth and plenty of pepper. Some recipes use Parmigiano Reggiano or Grana Padano as a further ingredient to the mix.
POLENTA AND COD: it is a typical dish from Vicenza based on stockfish (dried cod). The recipe has been passed down from generation to generation and almost every family uses one of many variations, usually guarded jealously. Salt cod must be of excellent quality; the best quality is called "Ragno" (Spider) that comes from the Lofoten Islands in Norway. It must be crushed, then soaked for three days in running water, so that it softens, then cleaned, then floured and cooked over low heat with lots of onion in an earthenware pot, covered with milk and oil in equal amounts. It is served with plenty of Polenta (Mais Cream).
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SOAVE: The most known Veronese white wine is DOC and it is produced in the province of Verona. With a delicate color, a sharp nose and a satisfying and quick tasting development.
LESSINI DURELLO: It means harsh, expression both of a territory and of a former vineyard called "Durella" covering the slopes of the valleys merging sometimes with cherry trees, which are also typical of the Eastern Verona.