Eat, drink, and love.
The Veneto Region of Italy has more diverse terrain and geography than anywhere else in Italy: seaside, lagoons, plains, lakes, hills and mountains.
This richness of this land is reflected in Veneto’s diverse culinary traditions and its infinite supply of locally-produced delicacies.
The province of Vicenza is the perfect example, and because of its highly-developed agriculture, offers a rich variety of delicious treats: wines, risotto, gnocchi, meats, wild game, gardens, and fish such as the famous Vicenza Cod “Baccalà alla Vicentina” and river trout. La Scuola is well-informed to assist guests in finding the best places to eat, from pub fare to family restaurants and farm restaurants, mountain refuges, gourmet restaurants, wine bars and taverns, festivals and village celebrations, including the Michelin-starred.
It would take a whole website to cover the exquisite cuisine of Veneto. Briefly, the dishes not to miss, found in Veneto restaurants are (more detail provided at La Scuola): Bigoli all’arna (local, homemade pasta with duck tomato sauce), local Potatoes Gnocchi, Polenta con Soppressa Vicentina e Formaggio Asiago o Vezzena, (Polenta with Veneto salami and Asiago or Vezzena cheese), Ossi de mascio (small cuts of pork), Rosto de osei (roasted pigeon), Baccalà alla Vicentina, Erbette di campo (Vicenza country cod with herbs) (dandelion, cumin, carletti, farinele) and sweets: Treccia d’Oro (sweet, braided bread) and Macafame (sweet, cocoa cake with nuts and raisins). Sample these dishes with the exquisite wines of Veneto, such as Raboso and Rabosello, Vespaiolo and other mono-varietal DOC wines from Breganze, Breganze Red and White DOC and, Torcolato di Breganze DOC, Recioto di Gambellara DOCG and the high-quality, locally produced Nardini and Poli grappa.
The Veneto region of many excellent local products, particularly in the province of Vicenza. A stay in Lusiana, on the Altopiano di Asiago, is the perfect opportunity to taste the local delicacies and bring home your favorites among the DOC (Guarantee of Origin), DOP (Protected Designation of Origin) and De.Co. Communal Origin Certification, a label devised by Luigi Veronelli to preserve and develop native culture in a particular territory through protecting the identity of local products.
Lusiana and Conco
– Cured meats from Lusiana De.Co., beef or horse, smoked for a variety of flavors
– Apples and pears, a traditional variety De.Co., sold year round in the beautiful “Pomo Pero” market, held every year in October and including a show, market, meetings themed dinners, themed walks and much more…
– Honey from the 7 Towns of the Altopiano
– Dandelion from Conco, eaten hot as a side dish, in baked goods or for honey
– Porcini mushrooms and more, to gather in the forests with a local permit
– Asiago Cheese DOP
– Asiago Cheese Stravecchio Presidio Slow Food
– many varieties of local Honey – the most famous, Dandelion and Mugo Pine (“Pino Mugo”)
– Porcini mushrooms and many other varieties of mushrooms to gather in the forests with a local permit
The Surrounding Areas
– Bassano Asparagus DOP
– Cherries from Marostica DOP
– Torcolato Wine DOC from Breganze, raisin wine (also called Easter wine)
– Vespaiolo Wine DOC from Breganze
– Vicenza style Cod (“Baccalà alla Vicentina”), widely offered in area restaurants, some of which are members of the Baccalà Association, with traditional recipes from Sandrigo, just 25 km from La Scuola
The De.Co. Vicenza
The province of Vicenza currently offers the most De.Co. products, – 45, in all!
Here’s a list of the most well-known products in nearby towns:
– Broccoli Fiolaro of Creazzo
– Potatoes from Rotzo, Posina and Monte Faldo
– Posina Beans
– Dueville pasta
– Rubbio Celery
– Lugo Vicentino Walnuts
– Lugo Vicentino Chestnuts
– Castelgrotta di Schio Cheese
– Valli del Pasubio Salami
– Grumolo Rice delle Abadesse
– Marano Vicentino Corn
– Mineral Waters from the Recoaro Springs
– Wine from Clinto Villaverla
– Gnocchi with fioreta from Recoaro Terme
– Bucatini Lugo Style from Lugo Vicentino