Restaurants Veneto

Trattoria All'Isola di Christian Zana

Opened in October 2002 by the young chef Christian Zana, where he attended the School of Hotel Management in Recoaro Terme and, after three decades spent around Italy and Europe, he chose to return to his native country to manage the "All’Isola" restaurant. The restaurant is located in the province of Vicenza, more exactly in the municipality of Cogollo del Cengio in Schiri locality, offers a cuisine of great smoothness and research of the seasons, where dishes are prepared with simplicity and creativity. It offers business lunches with traditional cuisine.


To Christian, the passion for cooking has been handed down by his family, and especially by his mother.


His ambition, before any reward, is to provide a gustatory pleasure and a service to meet your request.

Antica Osteria al Castello

The passion was handed down to us by those who came before us. Fueled by time, place and family, is served to our guests every day.



Into a bustling crossroads surrounded by vineyards and agricultural nature, now you can find a place where to refuge tasting a cuisine flavored by the warmth and the friendliness of a home.

Ristorante trattoria all'angelo da bari & mauro

Surrounded by the enchanting landscape of Mount Summano, in the underbrush scents and in the clean air, you will find the All’Angelo Restaurant Trattoria. Driving for 2 km on the road that starts from the town hall of Piovene, you arrive at this charming mountain chalet. There you will find a warm and welcoming environment, 2 dining rooms decorated with curious English prints and heated during the winter by tiled stoves. The first spacious room, near the entrance, can accommodate 30 people and the other, more reserved, can hold 25 people. Both, thanks to their special arrangement allow banquets for up to 70 guests.

Antica Trattoria Albergo Due Mori

Renowed for its typical dishes, the ancient Trattoria Due Mori offers an accurate kitchen of strong local tradition, attentive to the quality of products in a family run environment.

The quality of raw materials, love for tradition, the accurate preparation of dishes are the base of a high level cuisine.

Ristorante Villa Bassi

Agnese and Francesco run this elegant restaurant, recently renovated, in a gorgeous setting in the hills of Zugliano, Vicenza. Agnese, friendly and professional, takes care of hospitality, service and wines: the good local, national and international labels are over 300. The food in the restaurant, however, is the reign of Francesco, who usually makes use fresh seasonal products such as wild herbs, mushrooms, Radicchio, asparagus, truffles. You can find also typical of northern Italy products:Carnia smoked cheek lard, Anard lard, Sauris ham and a good selection of domestic cheese.



Francesco offers to you an enviable choice of dishes.

As a starter, you can find cake with chanterelle mushrooms and Tosella cheese, marinated Radicchio of Treviso and sweet and sour sauce, goat cheese with honey with cheek lard and curry salad.

Among the first courses, fresh pasta dishes are prepared according to the season: Tagliolini pasta with morel mushrooms, Ravioli with pumpkin and Amaretti, "Fagottino alle Rasole", Gargati pasta "Al Consiero".

The second courses are always well prepared and presented: deboned pigeon with balsamic vinegar, larded fillet of venison with blueberries, sliced Sorana with chestnuts.

Desserts are all homemade, change often, but surely you will always find available: white chocolate mousse and strawberry sauce, fruit Bavarese and Rosada with "Xaeti" cookies prepared, as in the past, with cornmeal.

Agnese and Francesco, from the beginning of the activity in 1992, have collected a lot of satisfaction, such as the inclusion in the Slow Food, Gambero Rosso, Touring Club, L’Espresso national guides and the named Michelin guide.

Restaurant of good cheese in Chees. In the years 1999, 2004, 2003, 2005 in Bra. The Villa Bassi Restaurant is part of the "Four Cooks for a Restaurant" restaurateurs group. The group regularly organizes food and wine events.

Da Remo

Since 1976, the "Da Remo" restaurant has been marking the pace of the seasons and its kitchen is suited to any different period of the year.

Here, the Baratto family has built its own life. From here, it has seen the passage of the fashions and the revival of the old classics. Here, it has learned that time becomes tradition. And it turned the tradition into dishes.

Lumignano peas and asparagus in May, chicken on August 15th, guinea fowl in September, duck to October, cooked pork sausage with tongue on the Ascension Day, capon in December, the tastes of the past maintained by a seasonal cuisine and a flexible menu.



A presidium of gastronomic culture. At Da Remo you can still find the original "Pasta e Fagioli" (pasta and beans). Genuine ingredients and traditional cooking, so as guests always know what they eat and they may know the original flavor of the dishes.

Timeliness, accuracy, honesty result in careful research of raw materials. Seasonings, meats, pastas, fish are selected with care and daily scrupulousness.

From this philosophy, the natural affiliation to the Brotherhood of Codfish comes. A protected by UNESCO recipe, the one of "Baccalà Alla Vicentina" (Vicenza–style codfish). It requires, in effect, a special attention in the choice of the most suitable fish and in its preparation.

Antica Osteria da Biasio

Trattoria Giovanni Rana

Rana ... everyday

95% of Italians know Giovanni Rana and his fresh pasta. With almost 40% of the market in Italy, Rana is the market leader of fresh pasta. With over 50 different products, 201 million Euro of turnover in 2005, nearly 600 employees and a strong presence in the European distribution, Pastificio Rana offers the opportunity to prepare a tasty pasta dish in a few time, with a wide choice of flavors and sizes distinguished by excellent quality and produced with the experience consolidated in 40 years of success. Today, it is more and more difficult to make pasta at home. Consumers choose industrial products that ensure quality while respecting tradition. Just like forty years ago, Rana makes its products with top quality ingredients, selected and controlled, and with the most advanced production technologies that ensure high quality standards.

The numbers of Rana: 
5 manufacturing plants, nearly 600 employees
, 40 dealers in Italy; 10 suppliers in Europe
, 3 branches in Italy; direct cooperative companies in France and Spain. 
With this structure, the Raga Group, which in addition to the brand Rana produces the brands Nonna Amelia and BMC, and also works for Private Labels in Italy and abroad, in 2005 has distributed 42,000 tons of products, with a turnover of 201 million Euro. The financial results
 of Pastificio Rana closed 2005 with a turnover of 201 million Euros. Over 20 million Euros in 2004 were invested in communication.

La Fontanina

Agreements for travel agencies, groups of tourists, associations.

L'Antica Trattoria Tipica Al Bersagliere

Typical trattoria Al Bersagliere, located in the historic center of Verona, in the heart of the ancient Borgo dei Filippini, offers a real opportunity to taste the ancient, authentic flavors of Verona.

In this historic restaurant with faithful love and creative passion we propose constantly, renovated with new fragrances, the great and ancient traditions of the Veronese and Italian cuisine.
The restaurant is divided into three rooms (piano room, singers hall, sports hall and garden in summer) and a winery of the thirteenth century (to visit).



Interesting display of fossils: a palm of Bolca of 40 million years, a Rhombea, a Odonteus and novelty, a Nothosaurus from China of 90 million years. For car lovers, to make a fine show of themselves, the original steering wheel of Gilles Villeneuve and the suit of Carlos Reuteman, winner in Long Beach in 1977.



Frequented by our celebrities, from Verona doc and from those who, being in the city, want to savor the blunt aromas of traditional Verona.

Trattoria al Gatto Nero

Trattoria al Gatto Nero opened as a simple tavern in 1946 or so, and in 1965 was taken over by Ruggero Bovo.

When I was a child I cultivated a dream: to study music to put notes on what I felt inside, but I was not allowed to study because of the economic conditions of my parents. Then I thought “Why not to put all my creativity and my enthusiasm in the kitchen art?”. So I did!

Burano, whose name, according to the chronicles, derives from a door of ALTINO, the door of borea.



All those who lived in the city of Altino near the gate which faced towards borea, ie​​, towards north, settled in that place and the tribuno aurio gave the island the name of Vicum Burianum.

Trattoria da Romano di Barbaro Orazio

Half an hour far from Venice, in the middle of the lagoon, there is the beautiful island of Burano, famous for the art of lace and the colorful houses of the fishermen. Here, in the early years of the twentieth century, Romano Barbaro opened a tavern for the locals and for the first tourists.

In 1910 the first painters went ashore on the island and were charmed by the magic atmosphere of this place and "Da Romano" became their refuge. Worth to mention are: Gino Rossi, Umberto Moggioli, Pio Semeghini, Arturo Martini, Luigi Scopnich. Then, followed: Vellani Marchi, Novello, Scarpa Croce, Seibezzi, Dalla Zorza and many others.

At "Da Romano", for decades, all the artists but also writers and intellectuals who loved Burano met. Not surprisingly, the restaurant was filled gradually with paintings that were "thick on walls as stamps", on the pages of an album. Today the tributes to "Da Romano" are a valuable collection of works by artists of different generations, many of which are among the most famous and important names contemporary art and in a sense the place of memory of a unique cultural season.

The "Da Romano" tavern became one of the most loved and frequented places by the big of the twentieth century and one of the few and most prestigious restaurants of art in Venice. "Da Romano" is still run by the Barbaro family, which continues that tradition with love and capacity, keeping the prestige and the welcoming hospitality of the venue.