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333_Comune_Maser
All the varieties of cherry from the Colli Asolani (Asolani hills) have a strong flavour, sweet but not sickeningly so, long-lasting to the palate and, depending on the type of cultivar, a refreshing note of acidity that has a marked thirst-quenching ef
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prosecco
The terrain of choice for the production of Prosecco is the territory of Marca Gioiosa et Amorosa, and in particular the hills of Conegliano and Valdobbiadene from which the Denomination of the same name is taken. The 'Strada del Prosecco' is the route whic
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Comune_Pederoba_ok_IMG_9928_RID
While for centuries beans constituted an alternative food to meat for the poor, today they have been re-appraised as the ingredient of important dishes and an essential part of a balanced diet. Presented at table often with 'Franciscan' simplicity, boiled a
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Peperone_OK
If someone ask you to identify the vegetable that contains the most vitamin C, would you know that the right answer is "pepper"?
And yet it's true: this real natural anti-oxidant contains in each 100g 150 mg of this precious vitamin – three times as much as t
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Pesci_di_Marca_133
The "Bisàta" is an eel that prospers in the waters of the Sile; it is characterized by its brown-black livery with greenish glints, white or yellowish underparts and in the female may reach the length of 120 cm and weigh as much as two kilogr
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Pisello_Borse_archivio_comune
The "Biso de Borso" Pea from Borso del Grappa is a local product that comes exclusively from the territory of the municipality of Borso del Grappa. In comparison with other varieties of pea on the market, the end product is less watery, more concentrated and particularly s
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morlacco
Have you heard of the Slow Food Products? The aim behind this organization is to preside over and safeguard the small produce that characterizes the gastronomical patrimony of the country for excellence and for variety. Often this produce is threatened
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prosecco
At the moment it is the Prosecco which is enjoying the limelight on the international market although there are many other white vine varieties that are cultivated in the territory of Treviso.
The Pinot Grigio has become more and more popular
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asolo_montello
The Merlot is one of the mainstays of the wine production in the area between Treviso and Venice. Fruity and light, its harmonious completeness makes it an excellent companion for the cuisine of this area, from soups to roasts and grilled dishes, as
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asp_MArc
The Veneto region and particularly the territory around Treviso, seem to have all the characteristics, above all the sandy soil, that favour the growth of a singular vegetable, with a pale colour, a delicate flavor and which dates back even as far as the tim
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castagne_nel_riccio_Assproduttori_manca_liberatoriaRID
A typically autumnal fruit, in the region of Alto Veneto up to not very long ago, the chestnut was considered a highly precious gift of nature as it kept hunger at the door during the most severe winter months, it was conserved for long periods an
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patata_Montello_Montebelluna
The Montello Potato 
The potato was introduced to the area of Treviso at the beginning of the nineteenth century and from about 1890 onwards it began to be cultivated in Montello, an area that today is divided into the five municipalities o
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formaggi
Cheese, whether matured or fresh, has always been a central part of the conviviality of this place: sampled in dishes that are more or less elaborate or simply as an accompaniment to bread or polenta, served on a chopping-board for friends arriving unexpectedly
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OSSOCOLLO
This is a type of salami prepared with the meat from the neck of the pig and is one of the most highly considered parts together with those used for prosciutto (raw cured Italian ham) and the loin. It has a strong flavour and is ideal for tasting sli
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radicchio
The three types of chicory from the province of Treviso – the Late Red, the Early Red and the Variegated from Castelfranco – bear testimony to a piece of agricultural, social and economic history that renders them unique and which has brought to life the
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funghi2
In the Montello area, mushroom-picking and eating, whether pore fungus or boletes, royal agaric, russula or chantarelle, are activities that attract both nature and environment enthusiasts and gourmets and good food lovers. The cultivated varieties ma
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