1. VENETO

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

3. RADICCHIO TREVIGIANO • Radicchio is a leaf chicory, sometimes known as Italian chicory. It is grown as a leaf vegetable which usually has white-veined red leaves.

4. PORCHETTA • Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition.

5. Sopressa • Sopressa is an Italian aged salami, produced with pork, lard, salt, pepper, spices and sometimes garlic. It is a typical product of the Veneto, in northern Italy.

6. Asiago • Asiago cheese is an Italiancheese that according to the different aging can assume different textures, from smooth for the fresh Asiago cheese to a crumbly texture for the aged cheese of which the flavor is reminiscent of sharp Cheddar and Parmesan.

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

8. Grappa • Grappa is a fragrant grape-based pomace brandy of between 37.5% and 60% alcohol by volume (75 to 120 US proof), of Italian origin. • In Italy, grappa is primarily served as a "digestivo" or after-dinner drink

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