Our adventure kicked off in Treviso, where, over a welcome dinner in a villa surrounded by gardens, I had my first bite of bigoli in salsa—a thick pasta with anchovy and onion sauce. Simple, salty, and deeply satisfying. Later, wandering Treviso’s canals, I found a cozy lunch spot and tried tagliatelle al radicchio trevigiano. The local chicory, sautéed with pancetta, was bold and slightly bitter—a perfect match for the fresh pasta. In Verona, the city of love, I fell hard for tortelli di zucca—pumpkin-filled pasta with sage butter and crushed amaretti. Sweet and savory, it captured Verona’s charm in every[…]
