This traditional Christmas bread hails from Verona. Its name is derived from the phrase pan d’oro, meaning golden bread, a reference to its yellow color which comes from the large amount of egg yolks used in the bread. Pandoro is traditionally baked in a special star-shaped mold.

Unlike it cousin panettone, it does not contain any nuts or dried fruit. The original version of this dessert was created in the 18th century, and it was a dish reserved for the aristocracy. The pandoro we know today dates back to 1894, when baker Domenico Melegatti submitted a patent for a large-scale production process for the bread. 

Traditionally produced in the northern Italian region of Veneto, namely the province of Verona, Monte Veronese is a semi-hard cheese made from cow's milk. It is a typical product of Monti Lessini and Monte Baldo mountains, a geographical area known for its long tradition of dairy cattle farming.

Monte Veronese cheese is available in two varieties. Monte Veronese Latte Intero is made with whole milk and matured for about 30 days. It has a softer texture and a delicately sweet flavor reminiscent of fresh milk and cream. This table cheese is best enjoyed as an appetizer, on pizza or in sandwiches, and pairs perfectly with rosé, sparkling, and white wines. Monte Veronese d'Allevo is made from semi-skimmed milk and matured for at least 90 days. 

Risotto Amarone is a traditional Veronese dish made with two key ingredients – Vialone Nano rice and Amarone red wine. Besides those two, the risotto is made with onions, broth, olive oil, butter, salt, and pepper. Although there are just a few ingredients used in the dish, they are all of excellent quality.

Before serving, it is recommended to let the risotto sit for a few minutes, and when served, it is typically topped with grated Parmigiano-Reggiano.

Lesso e pearà is a typical Veronese dish that is often prepared for holidays and similar festive events in the region. It consists of boiled meat paired with pearà (lit. peppery) sauce. The sauce is made with broth, beef marrow, butter, bread crumbs, and a hefty amount of pepper.

The choice of meat is selected according to personal preferences, but the dish is most commonly prepared with beef which should be slowly boiled in a traditional terracotta pot for the most authentic experience.

Risotto tastasal is a traditional dish of the Veronese cuisine. The key ingredient in this risotto is tastasal – a local salami made with ground pork belly and shoulder, seasoned with just the right amount of salt. In order to prepare the dish, rice should be boiled in meat broth, then combined with sautéed onions, garlic, and tastasal.

The risotto is typically garnished with a pinch of nutmeg and grated Parmigiano Reggiano.

Belonging to the large Italian torrone family, mandorlato di Cologna Veneta is the torrone type prepared exclusively with almonds and not other kinds of nuts. Other main ingredients, as in the case of most types of torrone, are egg whites, honey, and wafer paper.

However, mandorlato di Cologne Veneta can also have cinnamon, sugar, and candied citrus fruits as ingredients. It has a hard and brittle texture and usually comes in the form of long bars. First mentions date from the 16th century, while 1852 marks the start of industrial mandorlato di Cologna Veneta production. 

Pastissada de caval is an ancient horse meat stew that is nowadays a specialty of the Veronese cuisine. Due to the long cooking time, this dish is typically served as a second course at important occasions. It consists of horse meat, onions, carrots, cloves, and Valpolicella wine.

The stew is usually flavored with bay leaves, cinnamon, and nutmeg. When served, pastissada de caval is traditionally paired with creamy polenta on the side. It is believed that the invention of this dish can be attributed to Theodoric, king of the Ostrogoths, who fought with Odoacer, king of the Heruli. 

This classic Italian dessert was invented in the 13th century to celebrate the first Christmas in Verona under the Scala family, a dynasty that ruled the city for over a century. Nadalin is the ancestor of the more famous pandoro, but despite having similar ingredients, it is less buttery, sweeter, and has a denser texture.

Though both breads are emblematic of Verona’s cuisine, many locals prefer nadalin, which received a municipal designation of origin in 2012. Just like many other Italian Christmas breads, the dough is flavored with vanilla and lemon zest. But what sets nadalin apart is its crunchy top crust made from granulated sugar, marsala wine, almonds, and pine nuts.

Frittata rognosa del Garda is a traditional Italian type of frittata originating from the Veneto region, specifically Garda. It’s usually made with a combination of eggs, ground meat (pork, beef, or veal), celery, olive oil, butter, onions, pancetta, Parmigiano-Reggiano cheese, and salt.

The celery is boiled and finely chopped. The onions, celery, and pancetta are sautéed in olive oil and butter, and the mixture is seasoned with salt and pepper. Ground meat is added to the pan, cooked for about twenty minutes, and beaten eggs and grated cheese are then folded into the mixture.