In 1936, an ex-rail guard for the train operator Società Veneta, started a wine shop in a historical building just a few steps away from Piazza Duomo. This is, perhaps, the origin of Osteria Dal Capo.In the post-war period, Attilio Bordin, who managed the business with his family, began providing “spunceti” (appetizers) along with the serving of wine.
The Osteria serves traditional local and Venetian dishes, delicious recipes like Paduan style rabbit, salt cod tripe, gnocchi of ricotta cheese from Borgoforte, fish soup and mushrooms soup served in loaves of bred, with particular attention to the selection of ingredients and seasonal products of the territory.
