Wine and food
Wine-making is an ancient and deep-rooted tradition in Veneto region. Both white and red wine is produced from different vine varieties, which are grown both on level ground (rich in streams and rivers) and on hills, where soil is rich and climate is mild.
The most important product – ambassador of Made in Italy – is Prosecco DOCG, a straw-yellow wine with a fine nose and a fresh mouth. It is made in 15 towns and villages encompassing the hill between Conegliano and Valdobbiadene, among which is Vittorio Veneto.
Prosecco di Conegliano Valdobbiadene is fresh, elegant and versatile, it can be served in any occasion, from happy hour to dessert.
It is no doubt one of the best appreciated wines in the world, and many events and activities taking place from March to June are dedicated to Prosecco.
The best is this category is the excellent Prosecco Superiore di Cartizze, made in a special 100-hectare hill area inside the Prosecco DOCG area.
Among red wines we recommend Raboso Piave (an ancient wine named after river Piave, which is considered Sacred to the Country), Merlot, Cabernet and Sauvignon.
Il Torchiato di Fregona
Last but not least, Torchiato, rare meditation wine, whose color is clear and deep golden yellow.
This passito wine is strong and delicate at the same time, it is produced in small quantity thus becoming even more valued. Enjoy a glass of Torchiato together with biscuits and sweets, but also with fois gras and aged cheese.
There is no better place than our facilities to taste traditional sweets. We have been making bread and sweets with dedication for three generations: indulge yourselves in our fresh handmade products.
The most famous sweet is also a symbol of Vittorio Veneto during New Year’s Day and Epiphany feasts: its name is Pinza. It used to be a poor product, but it has now become a richly flavoured sweet and is made with flour, dry figs, walnuts, raisins, orange skins, pumpkin, fennel seeds and a good glass of grappa.
Tiramisù is one of the world famous Italian sweets. It was invented in a restaurant in Treviso, as a creamy dessert made with sponge finger cookies, mascarpone cheese, eggs and sugar.
At Easter, the Focaccia is a very popular and simple soft sweet made of flour, sugar, butter, yeast and eggs.
Radicchio rosso di Treviso
Radicchio rosso di Treviso is a vegetable that grows in winter and can be used in many different recipes. It is dark red with white stripes, its texture is crisp and its taste is slightly bitter.
Several food events, where radicchio is at the center, take place during the first months of the year, the most famous is the Cocoradicchio.
Marroni di Combai
Besides radicchio, winter gives us another delicious produce: the Marroni di Combai. They are a sweet fruit to be roasted and eaten with a glass of Novello wine, or it can be used as ingredient for first course dishes and desserts.
Cheese, be it fresh or aged, have always been part of Treviso’s tradition. They are used in simple or elaborate recepies, or enjoyed with bread or polenta.
The main types are Casatella Trevigiana DOP, fresh cheese coming from the ancient agricultural tradition; Montasio DOP, which is made exclusively with cow milk and is available in different ageing versions, and Moesin di Fregona, which is made with high quality milk produced on the Cansiglio upland.
Last but not least the Formaggio Inbriago (drunk cheese). Its origins date back to what happened during Caporetto’s retreat in Sinistra Piave Travigiana. In order to hide the cheese from Austro-Hungarian soldiers, people covered it with wine production residues. Once the risk had passed the cheese was taken out, but its crust had changed its color, becoming dark violet. In addition its texture had changed too, and its taste had taken must aroma.