Val San Liberale

Yesterday, we had lunch at one of our favourite places, the Ristorante Val San Liberale.

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Situated in the Comune of Paderno del Grappa in the province of Treviso, Val San Liberale is reached by turning off the road from Pederobba to Bassano at Fietta then following the Lastego valley as it gently rises to six hundred metres.

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The food at Val San Liberale is simple but delicious and we always get the warmest of welcomes from the owners, Mariangela and Giampietro. I’ve been visiting this osteria since I was a teenager – when the road up was a rough track, the facilities basic, but the food always fantastic. Nowadays, after extensive renovations, the restaurant is well-furbished yet hasn’t lost any of its charm.

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The menu offers enough choice for most tastes and is reasonably priced.

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We usually have the antipasto of sliced prosciuto crudo with sott’aceti

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followed by the mixed grill, freshly prepared by Giampietro, with peas from Borso and zucchini.

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Ristorante Val San Liberale specialises in snails with polenta cooked in various ways, but we chose the toasted polenta without the lumache.

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After lunch we went for a short walk, taking pictures of Monte Grappa which towers over the valley at 1,775 metres. We keep promising ourselves that one day, when we’re fit enough, we’ll attempt the walk up to the top.

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Driving home we stopped to take a photo of the view of the distant colli asolani and the back of our place, which is in the centre of the middle range of hills.

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13 thoughts on “Val San Liberale

  1. What a cute little ristorante. What exactly do you do with Polenta. I see it used in so many Italian cooking shows, but still haven’t quite figured out what you do with it. I have it pictured as something like what we call Mush which my grandmother used to make, and sometimes she’d fry it, like the next day of cooking it. Beautiful scenery, too.


  2. Hi Mary!

    As Wikipedia says, “polenta is coarsely or finely ground yellow or white cornmeal boiled with water or stock into a porridge and eaten directly or baked, fried or grilled.” Tastes a bit like corn chips. Very popular in this region of Italy. Imported from America in the 16th Century, corn is grown throughout the area and is a staple of the local diet.

    All the best

    Siobhan x


  3. This looks absolutely fantastic. Both the food and the views. You’re lucky to have all that in your life. I’m rather envious!


  4. Thanks for that information. It is kind of like what my grandmother used to call mush, because I’m sure she used cornmeal. Enjoy! I like to watch Extra Virgin on one of the cooking channels, and they make it. Well, most of the Italian cooking shows makes it. Dang, now I need to have my Italian heroine make it!


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