Agriturismo Il Grande Portico offers its guests menus that vary according to the seasons.
The gastronomic preparations are obtained starting from simple and healthy ingredients, mainly coming from their own farm or from farms in the Vicenza area.
The rice comes from the rice growers of Grumolo and the wine from the wineries in the Vicenza area, this with a view to enhancing local agricultural products. We believe in an agriculture that is enhancement and protection of the territory, traceability
of food products and cradle of popular traditions.
In the kitchen, mother Agnese acts as a "teacher" passing on to her children the recipes of our gastronomic tradition, strongly linked to the rhythm of the seasons and the genuine flavors of the meat and vegetables produced on our farm.
The pasta is homemade, as is the pasticcio prepared following the ancient recipe of grandmother Isetta. From the gluttony of her daughter Silvia, her passion for preparing delicious desserts is born.
Our recipes: risotto with spàrasi or with bruscandoli, meat ragù pie, gratinated crepes with vegetables, bigolì with arna, fettuccine with dandelion sprouts or with fiolaro broccoli, Asagne with colombino, tajadèle soup with livers, fortàje with wild
herbs, Sorana stew, polastrèlo in tècia, baked guinea fowl with milk, baked capon, baked lamb, mas-cio bones, salado so le brònse, eggs and asparagus, bussolà, fruit tart, putana with figs, apple cake, grùstoli, fritole, fugassa. Our specialties:
“a sena con il bollito”, “a sena co’ il mas-cio”, “a sena con le erbette di primavera”, “Spàrasi e ovi”, “...vènare gnocolàro”, “arna e bigolo tondo, content the world”
