A Taste of Altamarca

In the upper part of Treviso Province, wine and food specialties are much more than attractions wine tourism, they are actually a deeply enrooted way of fife because wine lias always stimulated fine local cuisine, not only in the home but everywhere it is served.
Through the years there have been gastronomical innovations also in the production of typlcal products, without ever loosing the taste for the genuine and for traditional recipes. This is a fine gastronomic reservoir, enhancing and being enhanced by wild greens, woodland produce, cheeses and the meats and cold meats gotten from locally raised livestock and poultry.

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N.	Typical Product
1	Wild asparagus Asparagus spears are eaten in spring, partly because of their therapeutic properties.
2	Skewered and grilled meats Spit-roasted meat is perhaps the dish most typical of the Altamarca hills.
3	Chestnuts Chestnut trees, a significant feature of the hill and mountain landscape up to 2000-2300 ft, provide two types of fruit, the larger, more highly prized marroni and chestnuts proper.
4	Snails These molluscs are called s-cios, cornioi, Bovoni and live on the edges of woods and in wet zones where they feed on sweet grasses.
5	Wild greens Today as in the past, wild greens are used in ; local cooking because they are easy to procure, especially in springtime, in fields, meadows and along hedges.
6	Beans and potatoes On the edges of the Prosecco DOC area, Onigo in the Pederobba municipality, a premium type of fat round bean is grown, called Borlotto nano variegato di Levada, sold fresh in crates bearing the trademark.
7	Mushrooms The highest areas of the foothills are rich in woods of broad-leafed trees and conifers, where mushrooms grow in abundance.
8	Cooked pork meats In this region, the saying is that nothing of the pig gets discarded, and so, along with the cold meats, the less prized parts are used to make other products to eat boiled...
9	Cheeses A Veneto proverb states that "la lengua non xe mai straca se non la sa de vaca" (non-lit-erally, the palate is never sated until cheese has been tasted).
10	Honey In the hill and foothill areas honey is sold in its natural state, untreated, to retain its enzymes and vitamins.
11	Grappa From the dregs (the solid residue left over from vinification) and using distilling techniques and traditions dating from the 13th century...
12	Cold pork meats The most traditional snack, in the past an authentic symbol of welcome, is pan, sopressa e vin, or a glass of Prosecco DOC accompanied by a plate of sliced cold meats and homemade white bread.
13	Trote Only italian version available