Many of Vicenza's wealthier residents spend at least part of the summer in the Alps to escape the heat, and the dishes of this popular and friendly trattoria reflect the Alpine influences on local cuisine. The house specialty, stinco di maiale al forno (roast pork shank), is wonderfully fragrant, with herbs and aromatic vegetables. Game dishes include venison with blueberries, and guinea fowl roasted with white grapes. The restaurant's also justly proud of its baccalà alla vicentina (cod in an onion, herb, and Parmesan sauce, served with polenta). Though a little kitschy, the interior doesn't detract from the good, hearty food.