Antica Osteria Penacio

Antica Osteria Penacio, perched within the Berici Hills, articulates a rigorous thesis on Vicentine gastronomy refined through contemporary precision. The kitchen’s technical prowess is anchored by the "40 a 1" pasta—an ultra-rich golden dough utilizing forty egg yolks per kilogram of flour—often tossed with seasonal foraged fungi. Signature preparations include a delicate baccalà mantecato, whipped to a cloud-like texture with cold-pressed olive oil and served alongside toasted polenta. The aroma of wood-smoke drifts from the hearth, where premium Sashi beef is expertly charred over embers to achieve a lacquered crust. Texture plays a pivotal role, from the resilient bite of golden pasta ribbons to the silken consistency of a braised veal cheek, which is slow-cooked until yielding and paired with a sharp green apple reduction. Each plate balances the mineral depth of the terroir with disciplined execution, ensuring the integrity of the ingredient remains the undisputed protagonist.