Zanè

Province: Vicenza · Region: Veneto · Population: 6,642 · Postal code: 36010

The history of Zanè is a tug of war with Thiene, and Thiene has almost always won. The name appears for the first time in a document of 1014, when the emperor Henry II gave many properties in the area to the brothers Giovanni and Negro Verlati, his captains; in 1302 the settlement broke away from Thiene and began to be a municipality of its own; in 1314 Paduan troops opposing the Scaligeri destroyed it completely; and in 1337 the territory ended up under the civil vicariate of Thiene, where it stayed until the end of the eighteenth century. Even the water takes the same route: under the centre of the village runs a gallery dug to carry it from Santorso, at the foot of the Summano, all the way to the castle of Thiene.

Of the old Zanè the parish church survives, which the registers of the city of Vicenza date to 1262 and beside which a document of 1357 records a hospice for pilgrims; today's building is eighteenth century and holds five baroque altars in fine marbles, rosso di Francia, African marble, Sicilian jasper, with a tabernacle in Carrara marble and an altarpiece attributed to Alessandro Maganza. The rest is industry: squeezed between Schio and Thiene, Zanè has become a place of textiles and engineering, and between 1994 and 2000 it housed Moto Laverda. On the first Sunday of October people eat bigoli co' l'arna, egg pasta with duck sauce.

🎉 Festivals and feasts in Zanè 1

Patron saint festival In 155 days

Saint Joseph, patron of the bigoli co' l'arna feast

📅 Every year, during the week of 19 March; the first Sunday of October brings the bigoli co' l'arna feast

Zanè celebrates Saint Joseph during the week of 19 March. On the first Sunday of October, since the early 1970s, the sagra dei bigoli co' l'arna is held, with the classic egg bigoli pasta served in duck sauce.

🍝 The flavours of Zanè

Everything to eat in Zanè →

Main course

Baccalà alla Vicentina stockfish slow-cooked with milk, oil and anchovies

Stockfish, milk, oil and anchovies, cooked for hours over the lowest heat: baccalà alla vicentina arrived from Norway with a shipwreck in 1432.

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