The full story
Look for dishes by name rather than choosing from a stale restaurant list. Pastissada de caval is a long-cooked horse-meat preparation with a strong local identity, while bigoli provides a thick pasta base for robust sauces. Bollito misto pairs boiled meats with mostarda, the sharp fruit-and-mustard preserve common across northern Italy. Risotto made with local rice and wine can offer a gentler introduction to the region. Pandoro, the tall star-shaped sweet bread associated with Verona, is especially visible around Christmas but belongs to the city's food story year-round. Menus and dietary expectations vary, so ask what a dish contains before ordering and let current kitchens—not old price lists—guide the choice. Regional wines from Valpolicella and neighboring areas often frame the meal, but styles vary enough that current producer or restaurant advice is more useful than a fixed pairing rule.