Local traditional Gastronomy

There are so many gastronomic specialities typical of this area that it is no easy task to mention them all: as starters we can mention the tasty sausages, the flavoured soppresse and a variety of mushroom qualities served with polenta, a corn-meal mush.

As to the main courses there are rice meals (risotto), vegetable soups and pasticci flavoured with herbs, beans, mushrooms, peas or bruscandoi (hops), sparari (wild white or green asparagus) and schiopetin (silene).

Courses based on game and poultry are also very widespread and popular, for example roast goose, ghinea hen in peverada, sopa coada and other meals with hare or pheasant.

Boiled meat courses are usually served with mustard or cren. Pork’s meat is usually served as sausage or baked in oven or over barbecue.

As to side dishes radicchio (variety of chicory) stands out as the real gem of Treviso’s vegetables whose varieties, red of Treviso or striped of Castelfranco, can be tasted in salads or grilled.

Most of the cakes' are made with fruits (crostate, cotognata) and are based on very simple recipes; among which there are pinhza, fritoe and crostoi.

To conclude properly there is a number of cheese qualities, Morlacco, Montasio (with DOC mark) and the fresh and butter-rich Casatella produced in the nearby dairy factories.

Being constantly committed to promoting the beauties and treasures of its territory, including the tasty and natural gastronomic specialities, the province of Treviso has founded the Consortium for Turistic Promotion “Treviso and the surrounding province” which can boast a huge number of tour operators amongst its members.
Within this frame of promotional activities the Consortium organises Gastronomic Festivals whereby the typical cuisine of Treviso’s province is presented.