THE BLACK TRUFFLE OF MONTE BALDO: Monte Baldo holds a precious culinary treasure: the ‘tuber melanosporum’, also known as the sweet black truffle. Aromatic and delicate, it has become a true symbol of the Monte Baldo tradition, a speciality of Caprino Veronese. At the end of August, an entire weekend is dedicated to tasting the typical dishes based on black truffles and products from the Baldense area.

MONTE VERONESE: Monte is the typical cheese of Monte Baldo, produced in the “casére”, in mountainous areas rich in naturally nourishing pastures. Fresh or mature, it is made from about two-thirds whole cow’s milk and the remainder of semi-skimmed milk. The cheese matures in a couple of months in cool, damp cellars, where it is turned regularly.

THE CHESNUTS OF SAN ZENO DOP:  Altro fiore all’occhiello del Monte Baldo sono i Marroni di San Zeno, che dal 2003 hanno ottenuto il marchio DOP. I rigidi standard qualitativi hanno reso questo prodotto un’eccellenza gastronomica italiana, ma non solo: i Marroni di San Zeno sono anche patrimonio culturale dei cittadini, che ogni anno si riuniscono per celebrarlo tra la fine di ottobre e l’inizio di novembre.

CASAT DEL BALDO: One of the most popular and renowned cheeses in Malcesine is ‘Casat del Baldo’. The cheese is made from the milk of cows that graze in the mountains around the village and is characterised by a pleasant aroma with spicy tones.

PEACHES AND KIWIS FROM BUSSOLENGO: Peach growing has old origins in the Bussolengo area. For a century and a half, peach cultivation, which at first concentrated only on the ‘early’ and ‘white flesh’ cultivars, has been a fundamental part of the local economy. The local area where peaches and nectarines are grown is characterised by a particularly suitable environment in terms of soil type, climate, rainfall and location, protected by the Alpine system and mitigated by Lake Garda. Kiwi-growing has also spread rapidly inland from Lake Garda and in the upper and middle Veronese plain. In these areas the climate is favourable to this species, thanks above all to the thermoregulating influence of Lake Garda and the presence of the Lessini Mountains, which slow down the cold air currents from the north.

THE BROCCOLI OF CUSTOZA: The broccoli of Custoza is a small to medium-sized plant that was once a catch crop for the drier soils of the area. It has an unmistakable taste, very delicate and slightly sweet, to be eaten simply blanched in boiling water, seasoned with extra virgin olive oil and accompanied by a hard-boiled egg and fresh salami or sausage.

TORTELLINI AND TORTELLI OF VALEGGIO SUL MINCIO Tortellini di Valeggio, in dialect ‘agnolin’, are considered a masterpiece of the local culinary tradition. They are made by hand using the local products for the filling: radish and mature Monte Veronese cheese, leeks, guanciale, the celery of Verona, truffle cream, porcini mushrooms, speck and chestnuts. How to enjoy the dish? Serve it with butter and sage or in broth. Try it in many restaurants in the village, or at home, bought from local artisan pasta makers.

GARDA SARDINES IN SAOR: Grilled or fried and then served with a drizzle of oil or with cooked onions, raisins, vinegar and pine nuts. 

THE LAKE FRY: It is one of the tastiest dishes in the Garda tradition, based on the aole, lake trout fillets, perch, whitefish and freshwater crayfish.

BIGOLI WITH GARDA SARDINES IIn this dish, fresh lake sardines are sautéed in a pan with extra virgin olive oil, garlic, chilli pepper, parsley and Grana DOP cheese, then added to bigoli, a traditional Venetian egg pasta. 

RISOTTO WITH THE TENCH: Once boiled, the tench flesh is browned in a mixture of oil, carrot, celery, onion, garlic, rosemary, pepper and herbs. The result is a risotto with an intense flavour.

RISOTTO WITH ASPARAGUS: This risotto is a typical spring dish in the area thanks to the presence of asparagus from the morainic hills of the hinterland. It is particularly popular in Rivoli, which celebrates it with a dedicated festival at the end of April.

MARIDÀ RICE: This dish consists of layers of rice, to which a spoonful of flour is added during cooking, alternating with ragù, cheese and cooked ham. The whole dish is then baked in the oven.

THE PIKE IN GARDESANA SAUCE:  This lake fish is served with local ingredients such as lemons, capers, anchovies and Garda oil, creating a fresh and delicate dish. The recipe originates from the municipality of Torri del Benaco.

GRILLED WHITE FISH: This lake fish stands out for its taste and flavour, served with a drizzle of Garda DOP olive oil.

THE VEAL CHEECKS FROM SONA: Veal cheeks braised in Bianco di Custoza wine.

PLENTA CORBONÈRA: This simple, ancient recipe is based on basic ingredients such as Garda DOP extra virgin olive oil and Monte Baldo cheese, all combined with polenta, known locally as ‘consa’, meaning ‘acconciata’, dressed. It can be enjoyed in particular in Malcesine.

VEAL CHEEKS AND TRIPE: The former are served stewed, especially in the municipality of Sona, while in Bussolengo you can enjoy tripe, either in broth or alla parmigiana.

THE VENETIAN GARRONESE: A delicacy from Brenzone del Garda, it is a tender, juicy meat of the highest quality.

FOGASSA DE CAVAION: It is a simple dessert made with oil, which was used in the past as a substitute for bread.

THE KISS OF BUSSOLENGO: A dry pastry created in Bussolengo in honour of Valentine's Day, made with egg whites, hazelnuts, sugar and a dash of Strega liqueur, all decorated with a whole hazelnut.

THE CAKE OF ROSES: The rose cake is a type of bread enriched with eggs, butter and sugar, typical of Valeggio sul Mincio. The dough is rolled out with a rolling pin and rolled up to create the shape of a bouquet of roses.

PEACH DESSERTS: Syrup-soaked or filled with amaretti biscuits, in the best restaurants of Bardolino they are the secret ingredient in delicious desserts such as peach and amaretti strudel.

I SANVIGILINI: Fragrant shortbread biscuits with raisins, excellent with coffee or liqueurs, originally from Punta San Vigilio, they were served for the first time by Leonard Walsh who had them made on the occasion of the visit of the UK Prime Minister Winston Churchill just after the Second World War.

THE DESSERT OF VALEGGIO: This dessert, typical of Valeggio sul Mincio, consists of three layers of sponge cake with vanilla buttercream, chocolate buttercream, covered with soft cocoa icing.