WINE S AND FL AVOUR S THE C AS TE L FR ANC O MUS HR OOMS P OTATOE S R ADIC C HIO AR E A 17 Area of Montello 29 Area of Montello 9 C astelfranco 18 Area of G rappa 30 Quartier del P iave 19 C ansiglio (Wood) ( and S ernaglia della Battaglia) C HE E S E 10 This product can be GR AP P A found almost everywhere in 20 C onegliano the area, a taste in the 21 OL IVE OIL Alpine summer pastures of 22 G aiarine 31 P edemontana 1 Area of P rosecco and P edemontana is 23 Monastier C onegliano wines recommended 24 HONE Y 32 Area of Grappa 33 Area of Montello 2 Area of P iave wines AS P AR AGUS R IVE R FIS H 11 C imadolmo 25 Quinto di 12 (Badoere) 26 S an P olo di P iave L ocated in the Veneto C AK E S region, in the North-E as t of , jus t a 3 Area of Montello and 34 Treviso (Tiramisù) Hill wines few kilometres from S AUS AGE S P E P P E R 35 Fanzolo di Venice, the P rovince of 13 Area of Montello 27 (Fregolotta) Trevis o can be eas ily reached by: THE TR E VIS O Motorways : R ADIC C HIO AR E A C HE R R IE S P E AS B E ANS A27 Venice-B elluno (exit at 4 Zero Branco 14 Maser and the Asolo 28 B orso del G rappa 36 P ederobba (Levada) 5 hills 37 Area of the R evine North and S outh, 6 Treviso lakes C onegliano, Trevis o 7 C asale sul S ile North and S outh, ), 8 P reganziol C HE S TNUTS A4 Turin-Tries te 15 (C ombai) (exit C es s alto) 16 P ederobba (Monfenera) Airports : S an G ius eppe (TV), Marco P olo (VE ) R ailway lines : Venice-Udine, Venice-B elluno, Vicenza- Trevis o ANC IE NT FL AVOUR S

S imilar to s mall ancient farms , trattorias are characteris tic welcoming areas with a familiar s tyle, "A land favoured by where the fireplace nature, the Marca s till has an almos t Trevigiana has been ritual role. enriched during the E xtracted from old centuries and has farm hous es , they become one of the often maintain the meeting points between original colour Mediterranean and Mid- which leads to the E uropean cooking. An name of the ancient area of enchantment, with owner. its gentle hills decorated with vines, its rich and fertile plains, its piedmont forests, refuge for many species of animals, its rivers and torrents teeming with fish, laborious cities and districts, full of life, culture and history ...". Giampiero R orato

Here among the gentle hills Monsignor Della C asa wrote his book on etiquette.

"...The hills are An intens e red wine... immediately followed by with a pleas ant bitter mountains and are, on the tas te yet of a crunchy one hand, forests of cons is tency, radicchio of chestnuts and on the other has a kind of vineyards that create P ros ecco Trevis o "vertical vocation, aimed a golden wine that leaves Versatility, fruity lightness and youth make this wine a directly at the sky, the taste of honey on your jewel of Italian oenology. The undisputed protagonist according to a gothic line... lips." of the first "road of white wine" in Italy, from the other, from Giovanni C omisso to C onegliano can be found in three versions s till, fizzy and s parkling. C as telfranco entirely Oenological S chool of golden, with its Baroque The " fruit of the vines " C onegliano extravagance, has the can be tasted everywhere. The oldest Oenological joyfulness of a magnificent S chool in Italy that trains Luxurious white wine, open flower". with an inviting aroma of that best operators in By G. Maffioli, Itinerari Treviso. apple, pear, apricot, citrus Gastronomici, Favolosa fruits, Marca 1976 rose, with a pleasant after taste of almonds. "Vin sgarboso", perfumed, ruby red, with a flavour of blackberries, bramble and morello cherries. THE DR UNK E N GR AP P A THE C HE E S E In the XVI century it was P R ODUC TS During the first world war, used as medication for THE R E C IP E farmers hid their cheeses children in periods of in the marcs of the grapes plague. Distilled fine and R IS OTTO AL R ADIC C HIO OF THE that they had just elegant, it has a tradition pressed. As the crusts that dates back centuries, For 4 people. grappa has found its land VE NE TO became very dark, they C ut 300 g of red Trevis o peeled radicchio into were worried that they in the Marca Giocosa. pieces and L AND had ruined them, but in eave the hearts cut into 8 pieces reality they had created R IVE R FIS H as ide. an exceptional product The Marca Trevigiana, A land of oils , which is still used today. with almost 40 trout S lice an onion and brown with 2 s poons of extra There are plenty of farms, represents the meat with cheeses to be discovered most important production virgin olive oil and 20 g of butter. s pecial in the P rovince of Treviso. reality in Italy. E ven flavours , sturgeons and eels are Add the radicchio, leaving the hearts aside. S prinkle AS P AR AGUS famous inhabitants of the with half a glass of red wine and cook. perfumed with With aphrodisiac, S ile and Livenza. garlic in s alami medication and meat to be therapeutic properties, the P E P P E R Add 300 g of Vialone s mall rice, mix and cook, s erved, lightly asparagus was cultivated The area close to the adding spoonfuls of bowling broth. in the gardens of waterground is the most flas h-fried and Babilonia and in ancient suitable for horticulture s prinkled with a E gypt; P linio il Vecchio and peppers, cultivated in Fry the radicchio hearts in a little butter and when drop of called it "prodigia ventris". the area of Zero Branco, they are still crunchy add them to the rice and vinegar... with 150 mg of vitamin C complete cooking. S AUS AGE S for every per 100 g of Ancient food product, with excellent Up until a short time ago R emove the pan from the flame when the rice is still pork was the only meat natural antioxidant accompanied "al dente", add plenty of grated parmisan cheese, with s lices that farmers used to eat: functions. today salami, "musetti", some pepper and serve hot. of toas ted pates, "ossocolli" and polenta... bacons are the delight of From La cucina trevigiana by G iuseppe Maffioli, connoisseurs. Franco Muzzio E ditor, 1983

C HE R R IE S P E AS HONE Y In 1345 Andrea C ornaro The peas of the The first document related to proclaimed that "Nobody P edemontana of Treviso, honey dates back to 20.000 up until three p.m. could soft and sweet, are one of b.C . In Treviso area there have bought cherries to the most sought after are lots of beekeepers and sell them. Those who delights between May and honey, produced in the intended to take them to June. E ven today the various uncontaminated Venice for sale, should tradition of the famous areas of the P edemontana, have left a quarter in plate "risi e bisi" is is extremely tasty and Treviso". continued. healthy.

MAR R ONS Unlike chestnuts, the P OTATOE S C AK E S L a Marca Bintje, Desirèe, Besides the Fregolotta, the Marron has a thin skin, Gas tronomica with a layer that is easily Monnalisa, Liseta, most famous cake of Treviso Kennebec, R atte... they in the world is Tiramisù, born by Ferdinando and Tina removed. Throughout the R aris, C anova E ditions Middle Ages in many are not the names of girls in Treviso at the end of the mountain areas the real but the potatoes of fifties and very sought after "bread of the poor" were Montello, each with its by Hollywood stars. L a cucina trevigiana chestnuts. own more or less regular by Maffioli Giuseppe shape, each an B E ANS Franco Muzzio E ditor MUS HR OOMS undisputed protagonist of 1983 wonderful dishes. Used in the XVI century as In the Marca Trevigiana, an instrument of beauty, in particular on Montello C ornette, typical potatoes of the beans have always been Il Galateo overo de' and on P edemontana, compared to meat, due to its there is an extraordinary P edemontana, are also cos tumi, di G iovanni delicious. properties. In the Marca, the autumn cuisine based on most famous recipe is "pasta Della C as a various varieties of e fasioi". by E .S carpa, F.C osimo, mushrooms, capable of OL IVE OIL P anini E ditor, Modena attracting connoisseurs Olive groves resisted 1990 from all over Italy and along the P edemontana even abroad. up until 1709, when they L e produzioni tipiche were destroyed by severe della P rovincia di TV. winter frosts. But they have now returned and C ento prodotti di una the extra virgin olive oil of terra da s coprire the Marca hills can now Francesco C era be tasted again. WE B S ITE S www.regione.veneto.it/ agricoltura

www.politicheagricole.it