Padua
Padua is a city rich in history and culture, located in the heart of the Veneto region.
According to tradition, it was founded in 1185 BC by Antenor, a Trojan hero. The city has an ancient history that has made it an important political, cultural, and scientific centre. In the Middle Ages, Padua came under the rule of the Carraresi family and became a flourishing commercial and cultural hub. The arrival of the Venetian Republic in 1405 marked a period of great prosperity, with significant developments in architecture, art, and science.
Over the centuries, Padua became a hub of innovation and progress thanks to its university. Supposedly founded in 1222, the university has hosted illustrious figures such as Galileo Galilei and Nicolaus Copernicus among its students.
The city is also renowned for its artistic and architectural heritage. The Scrovegni Chapel, frescoed by Giotto in the early 14th century, is considered one of the masterpieces of European art. The Basilica of St. Anthony, a major place of worship in the Christian world, attracts pilgrims and visitors every year.
Padua is a welcoming city, with a strong cultural identity and, above all, a lively atmosphere, thanks in large part to the presence of the university and its student community.
What to eat
Paduan cuisine is rich in traditional dishes and deeply rooted in the city’s history. Among the most iconic dishes of Padua are bigoli. This pasta, similar to spaghetti but thicker and rougher, originates from the peasant cuisine of the Veneto region and was once dried on bamboo canes after being made. Bigoli are traditionally served with a variety of sauces, but the version with sardines and capers is particularly popular. Every year, at the end of August, the municipality of Monterosso di Abano Terme, near Padua, hosts the Sagra dei Bigoli—an event that brings together enthusiasts and tourists to celebrate this historic pasta.
Another typical dish of Paduan gastronomy is the Paduan hen. This distinctive breed originates from Polverara, a small town in the province of Padua. Known for its prized meat and abundant egg production, the Paduan hen is the star of dishes such as gran bollito alla padovana, a recipe that reflects the city’s ancient culinary tradition. The hen’s meat, along with other cuts of meat and rich side dishes, is slow cooked to create a tasty broth that results in a very flavourful dish, celebrated every December with a festival in its honour. The Gran Bollito is typically accompanied by sauces such as mustard, green sauce, and horseradish sauce. It is a dish of conviviality, perfect for special occasions and large gatherings.
To enjoy these typical Paduan dishes, there’s no better place than the city’s traditional osterie. Osteria Nane della Giulia, which has been serving typical Veneto cuisine for over a century, is a must-try. Alternatively, Trattoria Al Moretto is known for its seasonal dishes served in a family-style atmosphere. Osteria dal Capo, another historic venue, offers traditional dishes from Padua and the Veneto region.
One dessert that represents Paduan confectionery is the Torta Pazientina. This cake features layers of almond shortcrust pastry, sponge cake, and zabaglione, all topped with chocolate shavings. Its preparation requires care and patience, perhaps inspiring the name it still carries today: Pazientina. Among the historic pastry shops that continue to uphold this tradition—alongside Caffè Pedrocchi—are Pasticceria Biasetto and Pasticceria San Marco, both of which offer this delicacy along with other local pastry specialties.
