In the hills of Padua, my aunt drove us to the small town of Arqua Petrarca for a fine-dining lunch. My aunt tells me Val Pomaro offers the traditional specialties from the Veneto region presented as a modern twist. Decor is elegant but simple with white linen tablecloths and covered chairs.
Red wine is ordered and we receive a plate of focaccia, other breads and breadsticks.
There is no English menu at Val Pomaro but we’re happy for my aunt to do all the ordering. First up, the zucchini flowers (€20) stuffed with fior di latte, au gratin courgettes, basic cream and smoked provola cheese. These are light and moreish, with plenty of flavour. A wonderful start to whet our appetite.
One of the Veneto region’s traditional dishes is cod mixed into almost everything. The ravioli di baccala (€12.50) is the cod ravioli with cherry tomatoes, taggia olives, and mountain basil. The ravioli parcels are larger than they look in the photo and carefully balanced so that it doesn’t taste too fishy.
The filleti di orata (€18.50) are sea bream fillets, with zucchini, semi candied cherry tomatoes and olive powder. Another carefully balanced and light dish with lots of freshness from the vegetables.
Another Veneto specialty is faraona or guinea fowl, and we try the shredded guinea fowl salad with radicchio, orange and walnuts. The salad has lots of crunch with the shredded orange coming through to give it a zesty contrast. The guinea fowl still tastes a bit too gamey for me so I don’t have much of it, but I’m glad I got to try it.
The last of the mains is la parmigiana di melanzane (€14.50) an eggplant stack with tomato, melted cheese and topped with grana cheese. This is like an eggplant lasagna. Cooked to perfection. One of my aunt’s favourites and I can see why – so simple but so good.
For dessert, I ordered the deconstructed tiramisu (€7) which was amazing. The ‘ladyfinger’ sponge came in three round fat discs. These have been freshly baked and smell so good on their own. I can’t believe how light they are. The mascarpone cream is quite yellow but the flavour is all there. We take one disc, dunk it into the small shot of coffee, and then into the mascarpone cream. Delicious. I do still prefer the traditional tiramisu, but this deconstructed version was on point.
As Val Pomaro is up in the hills of Padua, it’s a little secluded and is mainly visited by the locals as you need a car to get around. Wonderful service and food, and it didn’t take long for the food to arrive.
Ristorante Val Pomaro
Via Scalette, 19, 35032 Arquà Petrarca PD, Italy
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