Risotto mantecato al tartufo nero Berico
The house's signature dish celebrates the black truffle of the Colli Berici in a creamy risotto, served from two portions.
Dining · Arcugnano (VI)
Venetian and Vicenza cuisine in the Colli Berici since 1890
Eccellenza Italianacertificata 2026–2027ID 8096
Read on
The place
Since 1890, Antica Trattoria Moreieta has carried forward the Venetian gastronomic tradition in the Colli Berici hills. The Costa family offers a menu that celebrates the specialties of Vicenza: from the renowned risotto mantecato al tartufo nero Berico to homemade bigoli al torchio, from baccalà alla vicentina to select meats cooked over a wood-fired grill. Chef Roberto personally curates the selection of local ingredients, from Culatello di Zibello DOP to late-harvest radicchio from Treviso. Handmade in-house desserts complete the offering.
At the table
Since 1890, Antica Trattoria Moreieta has kept alive the gastronomic tradition of Vicenza in Arcugnano, in the Colli Berici hills.
Why you can trust it
Antica Trattoria Moreieta is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Antica Trattoria Moreieta is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The house's signature dish celebrates the black truffle of the Colli Berici in a creamy risotto, served from two portions.
The quintessential Vicenza specialty, prepared according to tradition and served with grilled polenta.
Sliced steak, Florentine steak, entrecôte and lamb loin chops selected by Chef Roberto and cooked over a wood-fired grill.
Artisanal fresh pasta from Venetian tradition, extruded through a torchio press following the original recipe.
Local asparagus served in a delicate tempura batter.
All desserts are handmade in-house, rounding out the trattoria's offering.
The figures
What visitors say
«We've been to this restaurant many times, both with family and for work, and it's always a sure bet. A special mention goes to their risotto, which remains a constant: simply exceptional.»
«An outstanding experience... I'll definitely be back! I had the asparagus in tempura and it was almost a mystical experience! The staff were attentive and warm!»
«A very elegant and refined setting. We had four starters, all beautiful and delicious, followed by red partridge all round. It was exceptional! We couldn't resist the desserts (sublime) and the wines!»
«Some of the dishes are absolutely wonderful in their explosion of flavours. The staff are very professional and discreet. The bill is more than fair. I'll gladly return.»
Reviews appear in the language each guest wrote them in.
In the making · The work
The bigoli are extruded through a torchio press and the gnocchi shaped by hand, following the artisanal techniques of Venetian tradition.
Selected meats are cooked over an open flame using only wood, following the traditional method that enhances flavour and texture.
Chef Roberto personally chooses local products: black truffle from the Berici hills, late-harvest radicchio from Treviso, Culatello di Zibello DOP, Patanegra.
All the desserts on the menu are made in-house, prepared daily by hand.
Images
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