In summer, on the terrace, overlooking that lovely landscape, painter Mario Disertori, who was in love with the Euganean Hills, would set up his easel there. Today, just as then, that terrace — and in winter the trattoria — remains a tribute to traditional Euganean cuisine. Thanks to the passion of Patrizia Quagliato, still helped in the kitchen by her mother, and Paolo Cantarello. The restaurant Da Antonio has chosen to interpret traditional dishes through top-quality ingredients. From sopressa, served with expertly toasted polenta; to the peas that dress the tagliatelle. Or the scorzone with the tagliolini. French cheeses — the Comté from the Jura is exceptional — and wines from across the Alps are Paolo’s prized specialties.