LOCAL PRODUCTS

A millenary gastronomic tradition still allows for the numerous gifts of the earth to be enjoyed, carefully used to prepare excellent Venetian dishes. For example they include the herbs of spring, the “s’ciopeti”, soft sprouts of selene; rosoline, poppy sprouts, nettles, the “ributti” of dioecious nettles; the bruscàndoli, the sprouts of wild hop.

Apart from these herbs, Venetian food also uses other typical products including the Treviso and Castelfranco Radicchio, Verdon from Roncade, beans from Lamon, the “castaure” from San Erasmo, Casatella, Mushrooms and White Asparagus. With these herbs and products, well known throughout the world, Venetian chefs have created traditional dishes with a genuine and unique taste.