Happy Easter!

Osteria Sottoriva

Osteria Sottoriva is the oldest osteria of Verona. Three hundred years of history, back when the water lapped right outside the door and the clients were mainly the boatmen that worked on the river Adige.

The menu is typical: pasta e fagioli, pastisada de caval with polenta, Monte Veronese cheese, local salumi, vegs soup. Hard eggs and fried polpette (meatballs) are at the bar where you can to stand and have a good glass of wine, like those men, probably regulars who come for the "goto", a little glass of white local wine. No booking, no coffee, no commercial drinks (coke, sprite, etc.). A handwritten note (see between the lamps) says: servizio lento, slow service!

I love this place!

Farmers' market

Every thursday morning Piazza Isolo, district of Veronetta, hosts the Farmers Market. It's small but really nice, I love to go there and chose organic seasonal fruits, vegetables and other local produce, buying directly from the farmers.

This is my basket!

Coffee and croissant

Breakfast at the Anselmi Café, Piazza Erbe

Tiramisù

Today I have tasted one of the best Tiramisù. The cream was lovely and had just the right consistency. The spongy cake was light and soft, slightly dampened with coffee: not too dry, not too wet. I also liked the way it was presented, on a plate with cocoa powder all over it.  

Mmmmh, absolutely delicious!

Bollito e pearà

A few days ago we had lunch in a small trattoria, a few steps away from Piazza Erbe. We went there especially to eat their fantastic bollito and pearà (boiled meat and breadcrumbs sauce). This is the king of veronese typical cuisine. It's warming and very homey, every mom (me included) cooks it for the family!

At the restaurant they normally come to the table with a big tray on wheels where the different types of meat are neatly displayed for you to choose. The waiter cuts the meat there and there and serves it along with pearà, a typical sauce made with breadcrumbs, stock, marrow and pepper, that you can see here in the glass bowl. 

I like to eat the meat with the pearà but I also like it with a little sprinkle of salt and olive oil (the meat is cooked purposedly with very little salt). My choice was: beef, chicken, veal, cotechino and tongue!