The Province of Padua lies in the centre of the Veneto plain, between the lagoon, the hills and the Alpine foothills. It’s a vibrant, lively city that’s full of historic sites and monuments.

The province is home to the Euganean Hills and Spas, conservation areas, spellbinding medieval walled towns, castles, villas and agricultural land in the countryside that’s criss-crossed with rivers and canals. Padua is a renowned university city that attracts numerous young people from all over Italy and across the globe. It’s a modern, bustling place with a host of great spots for shopping and socializing.

Places of interest

  • The Basilica of Saint Anthony, who is the patron saint of the city.
  • The Scrovegni Chapel (containing an outstanding fresco cycle by Giotto), the museums, the old churches and the enchanting squares are all worth visiting.
  • The rare and old plants in the Botanical Garden, which was created in 1585.
  • The Archaeological Museum, where Roman and Pre-Roman items are on display.
  • La chiesa degli Eremitani con le opere del Mantegna;
  • Il Battistero del Duomo con gli affreschi di Giusto de Menabuoi;
  • Palazzo della Ragione;
  • Piazza delle Erbe and Piazza della Frutta, where the market takes place every day of the week.
  • The Pedrocchi Café.
  • Prato della Valle, which is a vast square containing a garden and 78 statues.

Cosa assaggiare

  • Rice plays a key role in the local cuisine and it comes in many different forms, including with peas (in a dish known as risi e bisi), radicchio, asparagus and hop shoots.
  • Among the other famous dishes are pasta with beans, rice and pasta soups, and bìgoli.
  • Produced by crossing a number of breeds, Padovana Chickens have been around since ancient times. Other delicious options include goose, chicken, capon, guinea fowl, duck and turkey.
  • Gran bollito alla padovana, which is a selection of boiled meat flavoured with sauces, mostarda or mustard.
  • Soppressa (a type of salami) and Prosciutto Veneto Berico-Euganeo (a type of sweet ham famously made in Montagnana).
  • Polenta, and in particular “fasoà” polenta, which is made with lard.
  • Traditional local desserts include pazientina (made with zabaglione cream), crumbly fregolòtta (also known as sbrisolona), fugassa padovana sponge cake and figassa fig cake.
  • The confectionery dedicated to Saint Anthony of Padua: amarettoni, merletti, pan and dolce del Santo.
  • There is a wide range of outstanding wines whose quality is guaranteed by the Colli Euganei DOC, Merlara DOC, Vini DOC di Bagnoli and Corti Benedettine consortia. In addition, there are some exceptional spirits and liqueurs, many of which are flavoured with local fruits and herbs.
  • The famous Spritz cocktail, which is made with dry, sparkling white wine, water and a generous serving of an alcoholic aperitif.

How to get to Padua from Bibione:


Head from Bibione to Portogruaro, then take the A4 motorway towards Milan. Exit at “Padova Est”.

Journey time: Approximately 1 hour 30 minutes


Bus + Train

Take the ATVO no. 7 bus to Latisana, then take the no. 8a bus to Portogruaro. From there, take the train to Padua.

Journey time: Approximately 3 hours