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Meeting between tradition and innovation in cuisine.
Mushroom is the absolute protagonist in this gastronomic event, born in the 1976 that constitutes a record in Italian tourism. An annual appointments that features the fall and winter months, with the taste that
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By a group of friends restaurateurs of the Pedemontana area in 1996 has been created Intavolando. "Mettere in tavola", put on the table, that is, to create an exhibition that bring experience, professionalism and passion to spread the culture of food and wi
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Radicchio_3
From November to March, seven evenings of haute-cuisine with at the center of the Board, the flower of winter, in all its variants: red Treviso and variegated of Castelfranco Veneto.
Treviso tradition for excellence, the radicchio doesn't disdain daring co
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asmarago_modificato
 It's spring, nature awakens and gives to our table light and delicate ingredients, satisfying the sense of revival that the season brings.

Since 1987, the harvest period of Asparago Bianco di Cimadolmo PGI, wild hop (bruscandolo), the tarrasaco (dandelion) and poppy plants (rosoline), produces Superb, food and wine event promoted by seven re
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ciliegie_maser
Between the months of March and April the hills of Maser blossom in a sea of white as the cherry trees come into bloom. By the end of May the tasty "roane", or delicious "sandre" varieties triumph in the market stalls, exhibited in the by now traditional Maser
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Cuore_di_Radicchio
The winter flowers bloom in the frozen fields, sporting their shiny red leaves embroidered with frost. They are picked by hand (the pickers wear gloves), in the scarce light of the cold season and distributed to the tables all over the province of Treviso.
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Castagne_Monfenera
The crunch of dry leaves, the invigorating breeze, the trees that make up for the gradual dropping in temperature with their warmer shades of colour....., in Treviso this is what makes autumn, along with chestnuts, mushrooms, pumpkins and polenta, of course.
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asparagi
Amidst asparagus, herbs and strawberries, spring blossoms in the Marchlands of Treviso which, in this season of joyous rebirth, shows the most cheerful and amorous side of its nature. Starting from the end of March, it gradually becomes less cold and right up to
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primavera_prosecco
Prosecco. But not only – there are also Cartizze, Torchiato di Fregona, Refrontolo Passito, Colli di Conegliano and Verdiso to consider. What better occasion could there be to let yourself surrender to the charm of inebriating bubbles and fruity sweetness? The
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