FOOD AND WINE IN THE VICENZA PROVINCE
WHAT TO EAT IN THE VICENZA PROVINCE
The Vicenza province by tradition is bound to the cult of good wine and its passion for good food, with a variety of food from cheese to fish and cold cuts. The Asiago Plateau is all known for cheese (Asiago PDO, Morlacco and Burlacco, produced only in the summertime in the Grappa area). There are several singular flavored cold cuts like the Soppressa Vicentina (a perfect combination of sweet and peppery); the Veneto Berico-Euganeo PDO and the Val Liona hams; and even donkey meat salami that can be grilled, fried or eaten raw with polenta.
The land offers a variety of fruit and vegetables, particularly white asparagus and the white radicchio of Bassano del Grappa; the potatoes of Rotzo; the cherries of Marostica; the mushrooms of Costozza; and the black truffles of the Berici Hills. As for fish, the most famous is without a doubt the baccalà alla vicentina (dried codfish), followed by the excellent brown trout, prized for its white meat and delicate taste, and cooked in tinfoil, grilled or boiled.
These authentic dishes can be complemented with a glass of good wine, the production of which Vicenza Province is no novice. There are plenty of distilled liqueurs as well, most popular and known come from Bassano del Grappa.
FOODS FOUND IN THE VICENZA PROVINCE
WINE ROADS OF THE VICENZA PROVINCE