Stories of Valpolicella

Véronique Enderlin recounts discovering Valpolicella through Santa Sofia and exploring its traditional restaurants. At Antica Trattoria da Bepi in the Marano di Valpolicella valley, she encountered an initially surprising pairing: Valpolicella Classico with baccalà alla Vicentina served alongside polenta, preferably grilled.

The cod is slowly cooked with abundant onions, milk and extra-virgin olive oil. Its intensity calls for a wine with freshness and savoury definition. A Valpolicella matured only in stainless steel provided the required crispness, juiciness and salinity. The experience became an example of how regional food and wine traditions can converge despite apparently contrasting origins.

The pairing was chosen to represent a collection of stories gathered while accompanying journalists through the region, with emphasis on food, wine and hospitality at the chef’s table.