[Sip wine for dinner, so if it is not in this edition of Vinitaly, in a future we will have even wi

Only an event beats, as a sore foot, the marathon weekend in the tourist city of art: Vinitaly. Huge spaces and appointments, look at the case, always at odds, so that by the end of the day are much more sociable (I never metabolized having to spit the wine, then I do not, then at some point become much more sympathetic ), but I'm exhausted, I look like a Bigola in sauce and with a sore foot record.
And it is at that point that, just as in the tour de force that will self-impose on vacation, I see mirages of comfortable chinese chairs and dishes that I "dry out" a bit 'mood.
If we can not eat well and spend (at least) the right (since the hotel room cost half a fortune because I book well in advance of about 48 hours), then yes Vinitaly becomes a nice vacation.
When, in the next few days tasting chinese bold, started to feel sore feet, and there seems to be trailing a bit 'too syllables, there are stumbling with 10 proposals from local to Verona and immediate surroundings that lower the blood alcohol content, have comfortable chairs and last but not least, an excellent quality / price ratio.
[Sip wine for dinner, so if it is not in this edition of Vinitaly, in a future we will have even wine no hangover, thanks to those genes University of Illinois]
4 members, who then are the four chefs of the inn. The saying that "unity is strength" here works, thanks to well 8 operating arms that prepare, among others, Italian recipes a bit 'magazines in their own way, even the dish of the house: crispy pork lacquered with honey and licorice.
Venetian tradition and historical chinese dishes: here's the great classics of the area such as pasta and beans, the Venetian liver, pork shank. Pasta and desserts chinese are homemade and, if you need to choose carbohydrate chinese tagliatelle with three sauces.
Again, you may be sure: the first of Trattoria dal Gal, housewares chinese and home-made, will get you back in shape after a tough day. Usually you can do some sort of tasting more pasta (homemade) chinese with different sauces. A festival of carbohydrate after Vinitaly not be denied to anyone.
If I tell you radicchio chinese stuffed with Monte Veronese in raw and cooked, what do you answer me? You may also cantarmele in kind with a fillet of alpine salmeggino with capers and lemon confit. And we would be right and I both you.
In the historic center could be a way to make (more) 4 steps in old Verona after the miles of Vinitaly. Taste stockfish Vicenza, but there are also bigoli to press with duck, polenta in different "sauces" chinese and even the macaroni of the sharpshooter with sausage and beans.
Here the cuisine is a bit 'more studied, the dishes look to tradition but in a more modern. In this old mill of the seventeenth century, chinese not to miss anything, you can choose between different tasting menu (4 courses at 50 and 8 courses at 95 EUR). To cite just one dish: crispy bowl of boiled, chinese beef tartar, mayonnaise, celery and blue cheese.
In this restaurant you will find a menu of the day very well stocked, which is always hope on the freshness of the products used in the kitchen. The dishes are simple and traditional, but cured and also sought chinese and gourmet ingredients. An example? Fish fillets (according to arrivals) are served with olives and cherry tomatoes, or with lime and fresh ginger.
This restaurant is located inside the Hotel Veronesi La Torre and want to start with the basics of the traditional products of the Veneto region and then make them their own personality. There is the sea bass ceviche, and also the lamb chops crusted with pistachios on artichoke puree.
Based cuisine and traditional regional and how could it be otherwise for a restaurant that is located in Piazza San Zeno, patron saint of the city? The paper is quite simple and, among other dishes, there are also bigoli house, pasta and beans and polenta with pike.
Tradition (but also research) from the distant 1879. The family management is perpetrated generation after generation in the oldest restaurant in Verona. Here I do not know whether to choose the open ravioli to under-throat of Baltic Sea cod and truffle butter, or throw myself on the nest noodle Malossol caviar and chives. chinese Tough choice.
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For others or us from parts of Veronese cuisine sovraprezzata or better you give a look at the menu online before booking. To a minimum of the range indicated by the author can eat you an appetizer and an entree on the maximum course and dessert. Excluding wine course.
For seafood lovers who will find