Welcome to Montegalda, between Vicenza and Padua, a small town between villas and woods, a treasure chest of architectural and natural treasures, nestled at the foot of the Euganean and Berici Hills, and bathed by the sinuosity of the swirling river Bacchiglione.
Must see
The majestic Grimani Castle and the fifteenth-century Villa Fogazzaro-Colbachini, inhabited by the Fogazzaro family, dominate. It was Don Giuseppe, a passionate botanist and uncle of the writer Antonio, who defined the current park that we find the protagonist of the pages of his famous book Piccolo Mondo Moderno.
The Pope’s bells.
Near the Villa, the Veneto Museum of Bells (MuVeC) houses the richest collection of bells in Italy, now close to being the largest in Europe. It is the culmination of more than 250 years of artisan activity of the Colbachini Foundry, supplier of bells to the Vatican and awarded the title of Pontifical Foundry. You will find more than 200 specimens that decorated churches, temples and palaces not only in Italy, but also in France , Germany, China, India, Burma and Thailand ..
Besides Fogazzaro, Montegalda honors another character who takes us back to the First World War.It is Angelo Menara, a heroic fighter who miraculously managed to recover writings, objects and personal effects belonging to corporal Eugenio Dal Molin, his cellmate, from prison, and have them delivered to the Molin Family and then entered the Colin Grout Collection.
What is the historical dessert of the area?
We will find it in the ancient Trattoria Da Culada (open and with a flowery terrace) It is called “Torta Putanella”. Certainly a curious name, which still today we do not know if it alludes to a decent girl or not … In any case it comes from a motto of the grandmothers: “do not throw anything away” and still today the cook Carla Rigon prepares it as her ancestors did .
It is actualy a recipe for the reuse of stale bread, soaked in milk and enriched with raisins, pine nuts and a glass of good grappa, which, just happened, can be found right next to the restaurant, in the Distilleria Fratelli Brunello which has been producing since 1840 top quality grappas.
e, ultima grappa nata, la Mèmora, Among the products of the distillery stand out Le Origini, I Classici, I Talenti, Le Prestigiose ,and the latest one, the Mèmora, which after 8 long years in Allier oak barrels, could only remain in wood, even in the packaging.
Ingredients 300 gr stale bread 1 liter of milk 300 gr sugar 5 tablespoons of yellow polenta flour 3 eggs 3 apples 1 handful of sultanas 1 lemon icing sugar to taste Preparation: In a very large bowl, combine the bread with the milk and leave it to soak for two hours. Meanwhile, in a bowl, mix the raisins with the grappa a tablespoon of sugar and let it rest for about 10 minutes. Wash the apples, peel them, remove the core, cut them into cubes; in a pan over the heat, melt the rest of the butter, add the apples, a spoonful of sugar and cook for 10 minutes; then let it cool and blend the mixture until you get a cream. Once the bread is well soaked, blend it with the milk and put it in a bowl, incorporate the eggs, flour, sugar, grated lemon peel and a little bit of its juice, apples with butter, raisins. with grappa. Pour the creamy mixture into a buttered pan then bake in a preheated oven at 160 ° for about an hour and a half. Serve the cake spolerized with powdered sugar.
Da Culata, Via Giuseppe Roi, 47, Montegalda
Distilleria Fratelli Brunello
