Traditional Venetian cuisine.

Montagnana. - Pre-existing the year 1000 the original fortifications were organized in defense against the raids of the Hungarians. These were embankments interspersed with ditches and natural barriers, made from thorny plants. The construction of the walls dates back to the mid-1300s, when the Carraresi fought for domination of the lands with the Scaligeri of Verona.

Trachyte stones were transported by river from the Euganean hills to build the walls and the 24 towers, which have reached our days intact. The quadrangular perimeter encloses a Renaissance city, with stately buildings, where commercial activities can boast airy and welcoming premises. There are many peculiar gastronomic specialties whether we are talking about bakery products, cured meats or fish. The names of the dishes have been handed down along with the recipes and are almost all dialectal, strictly belonging to the territory. You can taste the Fugasa di polentina in the bakery, the Rota carrarese in the pastry shop, the Montagnanese gnocchi in the tavern up to an infinite number of delicious offers, cooked and offered in the most genuine and kind way there is.