The Violet Artichoke of Sant Erasmo

Il Carciofo Violetto di Sant Erasmo

In this article we discuss the violet artichoke of Sant Erasmo, a delicious spring vegetable produced in the province of Venice. The violet artichoke of Sant Erasmo is particularly characteristic, in fact it is tender and not very thorny, it has dark violet bracts, which enclose a heart with a delicious taste. This unmistakable spring …

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The Marostica Cherry

La Ciliegia di Marostica

In this article we treat the delicious and famous Marostica cherry, the first in Italy to have the PGI recognition among cherries. The Marostica cherry is a delicious round fruit, red and with very firm flesh, produced exclusively in a hilly area on fertile and potassium-rich soils. It was the first cherry in Italy to …

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The Lamon Bean

In this article we discuss one of the most loved and despised products of the national territory, small and tasty, the Lamon bean IGP. The Lamon bean is the emblem of a high quality agricultural production, celebrated and sought after for years throughout the province of Belluno. Small, rounded, pinkish-white with various streaks of purple …

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Casunziei Ampezzani

In this article we treat one of the tastiest and tastiest first courses in the Dolomites, the Casunziei Ampezzani should not be missed. The Casunziei Ampezzani are stuffed ravioli typical of the traction of the Veneto and South Tyrol region, a succulent dish to be enjoyed at any time of the year, and ideal to …

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Risi and Bisi

In this article we discuss one of the most famous and characteristic dishes of the Veneto region, appreciated also by the most critics, the popular risi and bisi. Risi and Bisi (Rice and Peas) seems like a play on words, but it is one of the most typical dishes of Venetian cuisine, based on rice …

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Radicchio from Treviso Risotto

In this chapter we present a classic of Treviso and Italian cuisine, delicate and tasty, the Radicchio from Treviso Risotto. The Radicchio from Treviso Risotto is a classic of Italian cuisine and of the Marca Trevigiana, a simple and tasty recipe, the few ingredients used will highlight the infinite flavors of the Radicchio from Treviso. …

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Torcolato from Breganze

In this chapter we present one of the most noble, tasty and famous wines of the Veneto region, the Torcolato from Breganze. Torcolato from Breganze is a DOC passito wine (Denomination of Controlled Origin) with a sweet, velvety and decisive mouthfeel, with a yellow color and the intense aroma typical of raisins. Its production is …

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Radicchio with Balsamic Vinegar

In this chapter we present one of the tastiest and most characteristic recipes of the province of Treviso, radicchio with balsamic vinegar. The recipe for Radicchio with Balsamic Vinegar is very easy to make, and will give you a really tasty dish suitable for any situation. It can be accompanied with meat-based second courses or …

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White Asparagus and Eggs

In this chapter we present one of the simplest and most characteristic recipes of the upper Vicenza area, the famous White Asparagus and Eggs. The White Asparagus DOP (Protected Designation of Origin) has always been one of the most sought after and appreciated typical products by the people of Bassano, thanks to the simplicity in …

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