To coincide with VICENZAORO SEPTEMBER, scheduled in Vicenza from 23rd to 27th September 2017, Vicenza Restaurateurs will be welcoming visitors and exhibitors with special GOLD MENUS just for them, with samples of local products and the culinary traditions of Vicenza and particular special proposals created specifically for the occasion.
By showing your Exhibition Centre entry badge in any of the restaurants adhering to the initiative, you will receive a GOLD welcome! The lunch or dinner menus featuring the very best of local cuisine will have two price ranges: from Euro 30-40 and from Euro 41-50.
The initiative is organized by Restaurateurs – Confcommercio Vicenza in collaboration with VicenzaOro.
Below is a list of the various proposals with the relative telephone numbers of the restaurants where you can book your GOLD table.
Price range euro 30,00 - 40,00
RISTO & CO SRL (BRENDOLA - Via Orna, 6 - 0444400603 - cristina@ristoranteever70.it)
Antipasto: Seafood selection
Primo piatto: spaghetti with clams or black squid ink spaghetti of the day
Secondo piatto: baked trout
Dessert: tiramisù
OSTERIA AL CANTON (BRESSANVIDO - Via Caffo,1 - 0444660722 - andreamenin.81@gmail.com)
Antipasto: pumpkin tart on melted Taleggio cheese
Primo piatto: bigoli with tastasal and porcini mushrooms
Secondo piatto: Vicenza-style trout
Dessert: macafame ("putana") apple and bread cake
TRATTORIA LOVISE ANTONIO (COSTABISSARA - Via Marconi, 17 - 0444971026 - loviseilaria@libero.it)
Antipasto: polenta and scallops or polenta and sopressa salami
Primo piatto: fettuccine with lobster, bigoli with meat sauce, orecchiette with shrimps and a selection of ravioli
Secondo piatto: grilled tiger shrimps, grilled steak slices and steak chop on the bone
Dessert: semifreddo with almonds
TRATTORIA DE GOBBI SAS (CREAZZO - Via Olmo, 5 - 0444520509 - trattoriadegobbi@gmail.com)
Antipasto: polenta with mushrooms and sopressa salami
Primo piatto: bigoli with a duck sauce
Secondo piatto: Vicenza-style salt cod /sliced steak
Dessert: tiramisù of the house
TRATTORIA PIZZERIA BELLAVISTA (CREAZZO - Via S.Ulderico, 3/A - 0444520328 - info@trattoriabellavista.com)
Antipasto: the house starter
Primo piatto: pasta and gnocchi - own production
Secondo piatto: grilled and roast meat
Dessert: selection of homemade desserts
RIST. PIZZERIA AL CARRETTIERE (GAMBUGLIANO - Via Cengioli, 21 - 0444552296 - antonella.vivian@libero.it)
Antipasto: potato cake with quail eggs and Gambugliano truffle
Primo piatto: fettuccine and potato gnocchi with truffle
Secondo piatto: meat cutlet with truffle
Dessert: dark chocolate cake or semifreddo
RISTORANTE BAR DA ROSSI (MAROSTICA - Via Consagrollo, 69 - 042472416 - ristorantedarossi@hotmail.it)
Antipasto: a selection of local cold cuts
Primo piatto: bigoli with duck sauce
Secondo piatto: mixed grill
Dessert: homemade tiramisù
OSTERIA MADONNETTA DI BARBARA GUERRA (MAROSTICA - Via Vajenti, 21 - 042475859 - info@osteriamadonnetta.it)
Antipasto: Marostica duck starter
Primo piatto: bigoli with duck sauce
Secondo piatto: roast rabbit
Dessert: macafame ("putana") apple and bread cake
TRATTORIA MORA DI DE CANI & C. (SANDRIGO - Via Azzone Sesso, 9 - 0444659550 - moracibobuono@gmail.com)
Antipasto: creamed salt cod on toast
Primo piatto: risotto with Vicenza-style salt cod
Secondo piatto: polenta with Vicenza-style salt cod
Dessert: selection of homemade desserts
RISTORANTE DA REMO (VICENZA - Via Caimpenta, 14 - 0444911007 - ristorantedaremo@hotmail.com)
Antipasto: creamed salt cod and polenta
Primo piatto: pumpkin gnocchetti with poppy seeds and buffalo milk mozzarella
Secondo piatto: grilled rump steak slices
Dessert: pear cake with custard
BIER STUBE TREFF (VICENZA - Viale Verona, 93 - 0444563064 - fiorenzopialli@libero.it)
Primo piatto: bigoli with Vicenza-style duck sauce
Secondo piatto: sliced steak with garden rocket, Grana cheese and balsamic vinegar
Dessert: tirami su of the house
RIST. MESSICANO "LA CUEVA" (VICENZA - Via Lanza, 84 - 0444570311 - info@lacueva.it)
Antipasto: cheese jalapeños
Primo piatto: fajitas cueva mixta (chicken/beef)
Secondo piatto: papas rancheras
Dessert: chocolate temptation
OSTERIA DEL CANE BARBINO (VICENZA - Via Legione Antonini, 20 - 3386807177 - annaindri@hotmail.com)
Antipasto: selection of house canapés
Primo piatto: spaghetti with fish roe / risotto with Concord grapes and Morlacco cheese
Secondo piatto: Vicenza-style salt cod with polenta / pork fillet with honey
Dessert: chocolate truffle cake
LA LOCANDA DEL GUSTO - VEGANO E VEGETARIANO (VICENZA - Corso Fogazzaro, 109 - 0444321667 - locandadelgusto@gmail.com)
A' la carte menu
IL TINELLO FINE DINNER (VICENZA - Corso Padova, 18 - 3285333389 - iltinellovicenza@gmail.com)
Antipasto: poached egg on toast and melted truffled Parmesan cheese
Primo piatto: tortello with a ricotta cheese, speck and porcini mushroom filling
Secondo piatto: sliced patanegra ham
Dessert: puff pastry cake with green apple, lime and mint
TRATTORIA VENETA AL CERVO (VICENZA - Via Zambeccari, 36 - 0444515798 - trattoriaveneta@gmail.com)
Antipasto: sopressa salami pie with Asiago cheese and truffle
Primo piatto: tagliolini with truffle
Secondo piatto: salt cod with polenta
Dessert: apple cake with pickled fruit
TRATTORIA L'OCA BIANCA (VICENZA - Contrà Porti - 0444542193 - michelamarcon29@gmail.com)
Antipasto: selection of goose cold cuts
Primo piatto: duck risotto
Secondo piatto: sliced duck
Dessert: tiramisù
TAM (VICENZA - Piazza delle Erbe, 25 - 3484554410 - info@tamvicenza.com)
Antipasto: sushi gold mix
Primo piatto: Mediterranean noodles
Secondo piatto: tuna tartare
Dessert: chocolate cake
VENTI5 (VICENZA - Piazza dei Signori, 50 - cappelletti.fabrizio@yahoo.it)
Antipasto: buffalo milk mozzarella bites, cherry tomato and basil pesto
Primo piatto: Venere rice with marinated salmon
Secondo piatto: Parma ham, melon and figs
Dessert: homemade biscuits
ENOTECA PROSCIUTTERIA - AL TOPO SOMMELIER (VICENZA - Piazza Biade, 13 - 3493442258 - info@toposommelier.it)
Antipasto: patanegra 5j sanchez romero de carvajal ham
Secondo piatto: fillet of patanegra 5j ham with devil beans and piquillo peppers
Dessert: crème brulée with gold Valrhona chocolate
RISTORANTE AL COMPANY (VICENZA - Strada Padana VS.PD, 52 - 0444918440 - info@ristorantealcompany.it)
Antipasto: a selection of tuna cuts
Primo piatto: bigoli with octopus, chicory and smoked ricotta cheese
Secondo piatto: Venetian-style mixed fried fish served in a paper cone
Dessert: selection of homemade desserts
Price range euro 41,00 - 50,00
TRATTORIA ZAMBONI (LAPIO DI ARCUGNANO - Via Santa Croce, 73 - 0444273079 - info@trattoriazamboni.it)
Antipasto: Chanterelle mushroom flan with melted Asiago Dop cheese
Primo piatto: homemade tagliatelle with porcini mushrooms
Secondo piatto: guinea-fowl stuffed with black truffle from the Berici Hills
Dessert: caramelized puff pastry filled with vanilla cream and strawberries
LA LOCANDA DI PIEROVIA (MONTECCHIO PRECALCINO - Via Roma, 34 - 0445864827 - info@lalocandadipiero.it)
Antipasto: creamed salt cod with polenta and caviar with squid ink
Primo piatto: tortelloni with a melted Asiago cheese and mushroom filling and Mezzano cheese wafers
Secondo piatto: cheek au gratin with Amarone sauce and vegetable tart
Dessert: 10 layer rosolio cake with melted dark chocolate
LISCA NERA DELLE EOLIE (MONTEVIALE - Via Ca' Nova, 23 - 0444552234 - liscaneradelleeolie@yahoo.it)
Antipasto: roast octopus
Primo piatto: pasta with sardines
Secondo piatto: baked scorpion-fish
Dessert: mini Sicilian 'cassata' cake
ANTICO GUELFO DI MENEGON LUCA (VICENZA - Contra' Pedemuro S.Biagio, 92 - 0444547897 - info@anticoguelfo.it)
Antipasto: scallops on creamed potatoes
Primo piatto: "Martelli" spaghetti in a creamy squill sauce
Secondo piatto: braised beef and baked tomatoes
Dessert: éclairs with Chantilly cream and raspberries
RISTORANTE STORIONE (VICENZA - S.S.Pasubio, 64 - 0444566244 - info@ristorantestorione.it)
Antipasto: a celebration of steamed seafood
Primo piatto: spaghetti with locally-fished prawns
Secondo piatto: sea bass fillet with porcini mushrooms
Dessert: tiramisu in a cup
RISTORANTE EL FILO' SRL (CREAZZO - Via Risorgimento, 3 - 0444522132 - elfilo.srl@gmail.com)
Antipasto: porcini mushroom flan on melted Taleggio cheese and toasted walnuts
Primo piatto: freshly-made raviolo with a salt cod filling, cherry tomatoes and parsley chlorophyll
Secondo piatto: pot-roasted goat with soft Marano polenta and pepper crackling
Dessert: 2-chocolate Bavarian cake with coffee mousse and gold dust
