The Pedemontana Veneta is a fascinating and hospitable landscape area located between the provinces of Treviso and Vicenza, in Veneto. This area combines territory, culture and development prospects in a unique context. The Pedemontana Veneta is crossed by a new highway, an important infrastructure that connects 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas.
The territory of the Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the highway. These villas are part of the 1,769 present in the foothill area and of the 3,828 scattered throughout the regional territory.
The region is also famous for its food and wine richness, with 153 typical areas within a 5 km radius of the highway. Among these, 9 DOP products, 5 IGP, 4 DOCG wines, 8 DOC, 4 IGT, 119 traditional agri-food products and 4 Slow Food presidia stand out.
Pedemontana Veneta offers a wide range of high quality wines, cheeses, vegetables, cured meats and delicacies, including, just to name a few, Asiago DOP , Morlacco and Imbriago cheeses, Grappa and fruit distillates , Sopressa DOP , Stone -ground flours from ancient cereals ( Mulino Terrevive ) , Extra Virgin Olive Oil , Prosecco DOCG from Valdobbiadene and Asolo. In addition to the aforementioned Prosecco, appreciated and exported all over the world, in recent years, native vines of which memory had been lost have been re-evaluated, among which the Recantina and the Rabbiosa dei colli Asolani ( Pat del Colmel ) stand out.
In summary, the Pedemontana Veneta is an unmissable tourist destination for lovers of culture, architecture and food and wine. Thanks to the Superstrada, visitors can easily move through the beauties of this region, discover the Venetian Villas and savor the many local delicacies.
The typical products of the Venetian Pedemontana, which includes hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions. The local gastronomy offers a continuous discovery of flavors and traditions.
Among the regional symbols, Radicchio Rosso di Treviso PGI is an emblem of the Venetian agricultural tradition. Crispy and versatile, it is used in many regional dishes. The highly prized black Grappa truffle ( Bruno Ceccato ) in the scorzone nero, uncinato and nero pregiato varieties, in the summer and winter versions. Other legumes grown in the area include Borlotto Nano from Levada , Fagiolo di Posina and Peas from Borso del Grappa .
The Pedemontana Vicentina boasts an excellent production of fruit and vegetables, including the PDO white asparagus from Bassano del Grappa, the PGI Cherry from Marostica, the Durona from Chiampo, in autumn, chestnuts and walnuts. In the heart of the Dolomites, Miele delle Dolomiti Bellunesi DOP is produced in the territory of the Province of Belluno, easily accessible from the Pedemontana Veneta highway. Thanks to the richness of the woods and pastures, the honey from the Belluno area has unique characteristics deriving from the typical flora of the mountain environments.
The area on the slopes of Monte Grappa obtained the DOP mark as " Olio Veneto del Grappa " in 2001. Appreciated for its sweet and delicate taste and very low percentage of acidity, its organoleptic characteristics derive above all from the composition of the soil, but also from the climate, usually without fog and stagnant humidity. The municipality of Pove boasts the name "Conca degli Ulivi", the Extra Virgin Olive Oil produced here ( Oro de Poè ) in small but very precious quantities, boasts prizes and recognitions in prestigious international competitions. Another native species called Asolo is cultivated in the Asolo hills , recognized in 2017 with the PDO Asolo Extra Virgin Olive Oil della Pedemontana del Grappa sub-area.
The slopes of Monte Grappa are also famous for the Marroni del Monfenera PGI. The cultivation of the chestnut is recovering in the Pedemontana del Grappa and Montello thanks to numerous events, such as the Exhibition of the Chestnuts of Monfenera.
Finally, White Asparagus of Bassano is cultivated in the Bassano area, which obtained the DOP in 2007.
It has a characteristic bittersweet taste that distinguishes it from all other asparagus species. It is tender and non-woody, fresh in appearance and smell. Harvested every day at dawn to guarantee the maximum quality of the product, after harvesting the asparagus are washed, cleaned and selected rigorously by hand. They are then tied with a willow sucker called "Stroppa".
This is an irrefutable characteristic of Bassano White Asparagus.
And these are just a few examples of the food and wine excellences of the Pedemontana Veneta.
Let yourself be won over by the quality and tradition of the artisanal producers that we have selected for you, producers who best express the authenticity and richness of this wonderful territory.
Prodotto in Veneto
Prodotto Carbon Neutral
E' Vietata la vendita di prodotti alcolici ai minori di anni 18
Vitigno: 100% Glera
Production area: hills of the Pedemonta Veneta.
Land Characteristics: Hills of the Pedemontana Veneta, altitude 250-300 meters/sm, south-east exposure, slightly calcareous clay soil, non-weeded vineyards.
Color: intense natural straw yellow.
Perlage: Fine, sinuous and slightly persistent. People like it for its novelty and because it conveys the authenticity and naturalness of the tradition of our hills. Every single bottle ferments naturally.
Serving temperature: 4-6 C°
Alcohol content: 11.00%
Vinification: soft pressing, white vinification at a controlled temperature, bottling 6-7 months after the harvest, rest on indigenous yeasts for at least 12 months.
Yield per hectare: 135 quintals/hectare
Sugars: 1g/L
Harvest period: Totally manual harvest in the second ten days of September
Pairings: Ideal with spring first fruits such as omelettes with aromatic herbs, savory pies with seasonal vegetables, and salads with sprouts, also excellent with fish-based dishes such as seafood risotto, spaghetti with clams, raw fish.
