page_title: Venetian cuisine
section_title: Vicenza
hierarchical_section_title: Venetian cuisine / Vicenza
caption_attribution_description: Vigna a Breganze (VI)
context_page_description: Venetian cuisine, from the city of Venice, Italy
  or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
context_section_description: Vicenza, along with Venice, has one of the most distinctive cuisines in the Veneto. Previously, the Vicentians were often referred to as the magnagati or mangiagatti (meaning "cat eaters") due to the alleged presence of cats in their cuisine (caused from poverty in the past and during World War II), though the cooking of cats is now illegal in Italy. Typical plates of the city and the surrounding area include:
  Asiago cheese.
  Bacałà ała Visentina.
  Bassano del Grappa asparaguses.
  I bixi de Lumignan and i bixi de Borso ("bixi" means peas).
  Cren: horseradish. It's usually finely grated and mixed with vinegar into a sauce that accompanies boiled meats.
  Nanto truffles.
  Paèta al malgaragno (young turkey with pomegranate juice)
  Rixi e bixi (rice and peas).
  Rotzo potatoes.
  Rubbio celery.
  Semi-liquid polenta (sometimes served with tomato sauce or puree)
  Serexe de Marostega (Marostica cherries)
  Torexani de Breganse
caption: A vineyard near Vicenza. Veneto is one of the premiere winemaking regions in Italy.
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