VENETOVENETO

Treviso’s typical products and Treviso’s typical products and dishesdishes

The Trevisan’s zone is a pleasure for the eyes The Trevisan’s zone is a pleasure for the eyes and the palate; it is a region to be thoroughly and the palate; it is a region to be thoroughly enjoyed, visited and discovered from a enjoyed, visited and discovered from a gastronomic viewpoint.gastronomic viewpoint.It offers both locals and tourists a network of It offers both locals and tourists a network of quality shops that are distinguished by the quality shops that are distinguished by the wholesomeness and freshness of their local wholesomeness and freshness of their local traditional products as well as by their traditional products as well as by their welcoming attitude, cordiality and in-depth welcoming attitude, cordiality and in-depth knowledge of Treviso specialities.knowledge of Treviso specialities.

RADICCHIO TREVIGIANORADICCHIO TREVIGIANO

• RadicchioRadicchio is a leaf is a leaf chicorychicory, sometimes , sometimes known as Italian chicory. It is grown as a known as Italian chicory. It is grown as a leaf vegetableleaf vegetable which usually has white- which usually has white-veined red leaves.veined red leaves.

PORCHETTAPORCHETTA

• PorchettaPorchetta is a savory, fatty, and moist is a savory, fatty, and moist boneless boneless porkpork roast of roast of ItalianItalian culinary culinary tradition.tradition.

SopressaSopressa

• SopressaSopressa is an is an ItalianItalian aged aged salamisalami, produced with , produced with porkpork, , lardlard, , saltsalt, , pepperpepper, , spicesspices and sometimes and sometimes garlicgarlic. It is a typical product . It is a typical product of the of the VenetoVeneto, in northern Italy., in northern Italy.

AsiagoAsiago

• Asiago cheeseAsiago cheese is an is an ItalianItalian cheesecheese that that according to the different according to the different agingaging can assume can assume different textures, from smooth for the fresh different textures, from smooth for the fresh Asiago cheese to a crumbly Asiago cheese to a crumbly texturetexture for the for the aged cheese of which the aged cheese of which the flavorflavor is is reminiscent of sharp reminiscent of sharp CheddarCheddar and and ParmesanParmesan..

Drunk CheeseDrunk Cheese

• Called "Formaio Imbriago" is Called "Formaio Imbriago" is obtained dipping the form of the obtained dipping the form of the cheese in fresh vinacce. This cheese in fresh vinacce. This procedure confers to the cheese an procedure confers to the cheese an hard and opaque crust.hard and opaque crust.

GrappaGrappa

• GrappaGrappa is a fragrant is a fragrant grapegrape-based -based pomace brandypomace brandy of between 37.5% of between 37.5% and 60% and 60% alcohol by volumealcohol by volume (75 to (75 to 120 120 US proofUS proof), of ), of ItalianItalian origin. origin.

• In In ItalyItaly, grappa is primarily served as , grappa is primarily served as a "digestivo" or after-dinner drinka "digestivo" or after-dinner drink

ProseccoProsecco

• ProseccoProsecco is an Italian is an Italian winewine made from a made from a variety of white grape of the same name. The variety of white grape of the same name. The grape is grown mainly in the Veneto region of grape is grown mainly in the Veneto region of Italy, traditionally in an area near Conegliano Italy, traditionally in an area near Conegliano and Valdobbiadene, in the hills north of and Valdobbiadene, in the hills north of Treviso.Treviso.