The Conco Dandelion

Il Tarassaco di Conco

In this article we discuss the Conco dandelion, a spontaneous herb with important properties and great versatility. The Conco Dandelion is a spontaneous herb that grows in the fields during the spring period, coloring them with its unmistakable yellow color. In this area the dandelion, or Taraxacum Officinalis for botanists, benefits from a climatic combination …

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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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Veneto Extra Virgin Olive Oil

In this article we treat Veneto Extra Virgin Olive Oil, a product of the highest quality that still retains the right traditions today. Veneto extra virgin olive oil has a very ancient tradition, and thanks to the favorable climate of our hills, which has lasted for centuries, it is particularly appreciated and praised by many …

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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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The Veneto Prosciutto Crudo

In this article we treat the Veneto Prosciutto Crudo Berico-Euganeo DOP, a particularly fragrant, soft and sweet product not to be missed. The Veneto prosciutto crudo is still processed today according to ancient customs and traditions, in the Euganean Hills and Berici Hills area, with the aim of protecting the origin and quality of the …

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The Wines of the Veneto Region

In this article we treat the wines of the Veneto region, produced in an area of 78,200 hectares, between mountains, hills and plains and with a production of 8,989,000 hectoliters of excellent wine, which qualifies as the largest and most productive wine region of Italy. It all started with the Venetians who undertook the first …

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The Valpolicella

In this chapter we present one of the excellences of the Veneto region, a red wine suitable for any occasion, pleasant and harmonious, Valpolicella. Valpolicella is one of the most loved and consumed wines in the world, thanks to its ruby red color, its pleasant aroma and its velvety flavor. It is a DOC (Denomination …

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