Flavors of the Territory
The authentic flavour of a generous land
The Vicenza area is a gastronomic mosaic spanning radically different environments and traditions. On the Altopiano dei Sette Comuni, Asiago DOP cheese—from the fresh version to the long-aged Stravecchio d’Allevo, a Slow Food Presidium—is the symbol of a thousand-year-old cheesemaking tradition that can still be seen and tasted at the source in the active mountain dairies.
In the plains and the Pedemontana, the landscape is completely different. The Breganze area is home to one of the most original denominations in the Veneto: Torcolato, a rare and precious passito made from Vespaiola grapes, and Vespaiolo, a dry, fresh, and minerally wine, a perfect pairing with Asparago Bianco di Bassano DOP. Ciliegia di Marostica PGI and Sopressa Vicentina DOP complete a range of certified excellences unmatched in the Northeast.
Vicenza-style cod, polenta with Marano corn, black truffle from the Berici Hills, and Bassano grappa testify to the depth of a peasant cuisine that still knows how to surprise.
