Food and wine culture in the Treviso area is quite rich, and true gastronomic excellences can be easily found thanks to top quality products that derive from the surrounding land. The famous Prosecco di Valdobbiadene, radicchio, asparagus, and bigoli pasta are only a few of the local specialties that should not be missed. Much of the province is flat, but the northern strip is characterized by the presence of hills. The Pre-Alps protect the hills of the northern province from the cold northern winds, while the Adriatic Sea influences the climate and favors wine production.

APPETIZER 

Called “cicchetti” in the Veneto region, appetizers par excellence here are small samples of local products such as cured meats, salame, local cheeses, and vegetables, always served with bread, focaccia (flatbread) slices, or bruschette, and, of course, a glass of local Prosecco wine.

The soppressa trevigiana is probably the best known among the salami of the province of Treviso. Cheeses are another specialty, and many have been granted the protected designation of origin (PDO), such as Asiago, Grana Padano, Montasio, and Provolone Valpadana. Particularly noteworthy is the Castella Trevigiana, also a PDO cheese, which is the typical Treviso cheese and is often homemade. It has a light and fine taste and goes well with nearly all local dishes.

Among vegetables, asparagus, typical of this area, is often served as an appetizer, in different ways, such as with risi (rice).

FIRST COURSE 

One of the specialties of this city is undoubtedly radicchio, which has been awarded the PGI (Protected Geographical Indication) recognition by the European Union. It is a type of chicory with an intense dark red color and white streaks. It has a crunchy texture and a bitter taste. It is used in so many local recipes from appetizers to first courses, second courses, and side dishes.

Risotto alla trevigiana is a creamy risotto made with Treviso red radicchio. It is a tasty and refined first course dish and a vegetarian recipe that offers all the flavors of autumn, with radicchio as the “king ingredient.”

Historically, risi and luganega featured luganega sausage served in broth with a modest amount of rice. Nowadays, the dish is often prepared more similar to a creamy risotto.

Asparagus (both white and green varieties) is a typical product of the province of Treviso. Risotto with asparagus is another delicious Treviso specialty and is a common staple on dinner tables in the area.

The Veneto region’s traditional pasta, bigoli, is the most popular pasta shape in the Treviso area. This long pasta is made from wheat, water, and salt, and is similar to a larger version of spaghetti. Bigoli are served with different ingredients, such as the traditional recipe of bigoli with anchovies and onions. Also worth trying are bigoli with duck sausage and of course bigoli with radicchio and sausage.

SECOND COURSE 

While meat tends to be the main ingredient of Italian second course dishes, Treviso features traditional second course dishes that are based on a variety of ingredients.

One example is omelette with bruscandoli, which is an omelette made with the buds of wild hops, a spontaneous herb with a slightly bitter taste.

Pigeons are quite common in the area and birds in general have been a key part of the local cuisine for centuries. Sopa coada is a pigeon pie prepared by alternating layers of pigeon meat with white stale bread and then baking it very slowly in the oven. The dish has a slightly dry consistency and it is usually served with a cup of boiling broth, which is either poured over the dish or eaten separately.

Due to the presence of various waterways in the city, goose is a common animal found in Treviso and the surrounding area. It has always been the basis of various recipes of the peasant tradition, such as roasted goose with celery.

Treviso’s picturesque fish market is held every morning and sits on a small island called Isola della Pescheria in the middle of the Buranelli Canal. If you want to get into the full gastronomic picture of the city, try baccalà alla trevigiana. This dish is prepared by cutting the cod into large pieces, then the fish is floured, and cooked with onions, milk, butter and a little Parmigiano-Reggiano on top. Polenta is an excellent accompaniment to this dish.

Venetian eel, called bisato in tecia in the local dialect, is a famous dish that is a traditional recipe of Treviso’s cuisine. This dish has ancient roots and is part of the peasant tradition. As the name suggests, the great protagonist of the dish is the eel, which is stewed and then served with vegetables, tomato paste, and wine. The dish is often served with soft, white polenta.

In terms of meat, rabbit and pork dishes tend to be favored by the locals. One meat staple in the area is trippa di bovino alla trevigiana, which is beef tripe cooked slowly in beef broth and served with plenty of cheese and toasted homemade bread.

SIDE DISHES 

Common locally grown vegetables that are often featured in side dishes in the Treviso area include asparagus and the typical red radicchio of Treviso. Like most of Northern Italy, polenta is the traditional accompaniment to second course dishes.

STREET FOOD 

In addition to the classic Italian sandwiches and pizza, Treviso’s street food offerings are typically based in Venetian fish cuisine with cod, squid, and sardines, usually fried, taking centerstage. The red radicchio, which characterizes the area, is the most used vegetable to add color and flavor to recipes.

DESSERT 

Zaleti cookies could be found in Venice and the province of Treviso as early as the eighteenth century. Ingredients for these tasty cookies include cornmeal, pine nuts, and raisins.

Fugassa Veneta, the Veneto region’s sweet focaccia, is a leavened bread with eggs, butter and sugar added to the basic dough. In every area of Veneto it can be found offered with variants that make it unique from place to place. Enjoyed mainly during Easter, according to legend this sweet was created by a historic Treviso baker who worked his bread dough with butter, eggs and honey to obtain a soft and light dessert, which he gave to his customers on the occasion of the Easter holidays.

Fregolotta is the name of another typical dessert in the Treviso area. The name comes from the word fregole, which in Italian means crumbs. It is made from a mixture of flour and sugar that is crumbled and then moistened with fresh cream. Once the dough is placed in the pan, it is baked in the oven. Nowadays, locals tend to add almonds or chocolate to the dessert, although the traditional recipe does not include these ingredients. Fregolotta is usually paired with a sweet white wine.

Finally, Treviso is believed to be the birthplace of a dish that is now found throughout Italy and is famous throughout the world: tiramisù. This iconic sweet features ladyfingers (savoiardi in Italian) soaked in coffee and placed in alternating layers with mascarpone cream. The whole dessert is then topped with a veil of cocoa powder.

WINE 

Veneto is one of Italy’s most important wine regions. The province of Treviso and Prosecco wine are an inseparable combination that is well known and appreciated. Prosecco is the best-selling sparkling wine in the world and the Treviso area is its cradle.

In the Treviso area, however, there are also other DOCG and DOC wines from Veneto with a truly diversified and complete range of white and red wines. The local climate is particularly favorable for viticulture. In the province of Treviso, six DOCGs and six DOCs from Veneto are produced.

One of the most representative wines of the province of Treviso is the white Conegliano Valdobbiadene Prosecco.

Merlot is one of the main red wines of the wine production area between Treviso and Venice. Fruity and light, its harmonic completeness allows it to marry fully with local dinner tables.

Lastly, Cabernet arrived in the Treviso area at the end of the nineteenth century in its varieties of Cabernet Franc, Cabernet Sauvignon, and Cabernet Carménère.

When sitting down to a meal in Treviso, expect to enjoy highlights of Veneto’s regional cuisine as well as local specialties native to the area. The cuisine of the province of Treviso is characterized by fresh local vegetables, such as radicchio and asparagus, as well as bigoli pasta, poultry dishes, polenta, and, of course, the legendary tiramisù dessert. Be sure to complement your meal with a glass or two of the revered, locally-produced Prosecco di Valdobbiadene for the perfect culinary experience.