• Who we are

  • • Our family
  • • Philosophy
  • • Zamboni Here

• Cuisine

  • • Giuseppe Zamboni
  • • Severino Trentin
  • • Wine Cellar
  • • Dining room

• Territory

  • • The Berici Hills
  • • Lapio

Via S. Croce, 73
Strada per Lago di Fimon
Lapio di Arcugnano - VICENZA
Tel. +39 0444 273079
Fax +39 0444 273900
info@trattoriazamboni.it
Closed on Monday and Tuesday

A FAMILY DOING THE COOKING

Today, Giuseppe Zamboni follows Severino’s path. From his cousin, Giuseppe inherited the slightness of express cooking, the ability to understand ingredients, representing the territory from the point of view of the products that feature it according to the season. They are: the Broccolo Fiolaro, rapunzels, bruscandoli (hop shoots), Lumignano peas, Bassano asparagus, Barbone mushrooms, morel mushrooms. And more and more: pumpkins, the Marano corn and Asigliano radicchio. Dressing: the Berici extra virgin olive oil, symbol of the Mediterranean richness. In the garden, Giorgio grows herbs and spices to flavour the recipes. The Menu does not hide Giuseppe’s passions, fishing and hunting. He prepares the Valli di Fimon Pike, the stewed eel, the river prawn with tomatoes and taggiasca olives. As for game recipes, his highlights range from wild-boars, deer, haunches, to quails, partridges, pigeons. Without forgetting the delicacy.

Susi takes care of the first courses focusing on the products of the territory according to the season and paying attention to delicate flavours. Giorgio’s creative genius is used for the antipasti and deserts, and does it with vanilla bourbon scent. Cheeses from the cart are the last flavour of each meal. It is paid great attention to the territory: the Montegalda Goat’s cheese or the Malga extra-mature cheese. In conclusion, the homemade pasta, bread and grissini, rigorously from Uncle Alfredo hands. Trattoria Zamboni, where cooking is emotion.