ACTIVITIES AND ATTRACTIONS<\/p><\/h1><\/div>
FOOD AND WINE<\/em><\/p><\/div><\/div> FOOD AND WINE<\/em><\/p><\/div><\/div><\/div><\/div><\/div><\/div> For centuries, the Lands of Asolo and Monte Grappa have been a meeting point for the genuine flavours of the countryside, the tastes of the mountains and the richness of Venetian cuisine.<\/p>\n<\/div><\/div><\/div> The sun-kissed, rolling hills of Asolo have been home to vine cultivation for centuries. In addition to Asolo Prosecco Superiore DOCG, wine tourists who visit the many cellars in the area can discover ancient local varieties such as Recantina and Bianchetta, from which fragrant wines are produced. The mild climate of the foothills is great for growing the Leccino and Frantoio varieties, which make an extra virgin olive oil with a delicate and slightly spicy flavour. The De.Co. Maser Cherry is grown in the agricultural areas of the municipality of Maser and has been present in this territory since Roman times, when the countryside between Asolo, Montebelluna and Castelfranco was developed. Documented as a crop only since the Middle Ages, the Maser Cherry reached its heyday in the Renaissance, when noble banquets got more opulent and grafting techniques got better. At present, the Maser area can boast a significant annual production of cherries, mostly distributed among small family businesses, often selling the product directly to the final consumer.<\/p>\n<\/div><\/div><\/div> The Protected Geographical Indication (PGI) “Marroni del Monfenera” is reserved exclusively for the fresh fruit of the “Castanea sativa Mill” species. The production area of Monfumo Apples is known for its hilly landscape, with valleys and ravines that stretch from Grappa to Piave (between 200 and 400 metres above sea level). This area is perfect for growing apples because the southern slopes of the valleys are sheltered from the winter cold. The apples are red, fluffy and juicy, making them the perfect ingredient for “Ghisola”, a traditional local cake.<\/p>\n<\/div><\/div><\/div> The name “Biso de Borso” is a protected trademark and only applies to pods of the ‘Pisum Sativum L.’ species that are grown in the municipality of Borso del Grappa. The two most well-known cheeses from this area are Morlacco and Bastardo. There are many other excellent products that you won’t find anywhere else, which stand out for the preservation of ancient traditions and local production. Honey is a natural product made from flower nectar or honeydew. Grappa honey comes from a wide variety of botanical species with a typical flowering pattern in the area, ranging from 100 m to 1700 m in the high mountains. Since the hives can be moved to different altitudes, the honey has a unique taste, colour and aroma. The most popular honeys in the area are acacia, chestnut, hillside multiflora and high mountain honey.<\/p>\n<\/div><\/div><\/div><\/div><\/div> There are many other excellent products that you won’t find anywhere else, which stand out for the preservation of ancient traditions and local production. Some examples are: Pearl Corn, Levada Beans, Pagnano d’Asolo Potatoes and Grappa Honey.<\/p>\n<\/div><\/div><\/div><\/div><\/div> Here you will be spoilt for choice with the many restaurants scattered throughout the hills and villages. Each venue, restaurant or trattoria is neat and friendly, offering refined and tasty food, based on tradition and offering dishes from the Venetian cuisine, reinterpreted with mastery. Where to eat >><\/a><\/strong><\/p>\n<\/div><\/div><\/div> In the Lands of Asolo and Monte Grappa you will also find many farmhouses surrounded by greenery and with stunning views. In summer, you can relax under a pergola or a veranda, and in winter you can sit in front of a fireplace and taste typical Venetian dishes, prepared with simplicity and authenticity. You can breathe in the tradition of the Venetian rural culture, which is always hospitable, generous and familiar. And of course, you can’t talk about Veneto without mentioning its wine, which is produced by many local companies. They also offer the opportunity to taste it with a plate of cold meats and cheeses, some of which they produce themselves.<\/p>\n Where to eat >><\/a><\/strong>FOOD AND WINE OF ASOLO AND MONTE GRAPPA<\/h1><\/div>
FOOD AND WINE OF ASOLO AND MONTE GRAPPA<\/h1><\/div>
![](\"https:\/\/www.asolomontegrappa.it\/wp-content\/uploads\/2023\/06\/IPA-Terre-diAsolo-Montegrappa_enogastronomia-vini-raffinati.webp\" "\\"IPA-Terre-diAsolo-Montegrappa_enogastronomia-vini-raffinati\\"")
<\/span><\/div>ASOLO FINE WINES<\/h4><\/div>
\nwww.asolomontello.it<\/a><\/p>\n<\/div><\/div><\/div>![](\"https:\/\/www.asolomontegrappa.it\/wp-content\/uploads\/2023\/06\/IPA-Terre-diAsolo-Montegrappa_enogastronomia-olio.webp\" "\\"IPA-Terre-diAsolo-Montegrappa_enogastronomia-olio\\"")
<\/span><\/div>ASOLANO AND FOOTHILLS OLIVE OIL<\/h4><\/div>
\nRecently, thanks to a careful study by Dr Giovanni Alberton of the native olive varieties of the Treviso foothills, about one hundred century-old plants of the ‘Asolana’ variety have been identified.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/www.asolomontegrappa.it\/wp-content\/uploads\/2023\/06\/IPA-Terre-diAsolo-Montegrappa_enogastronomia-ciliegia-di-maser.webp\" "\\"IPA-Terre-diAsolo-Montegrappa_enogastronomia-ciliegia-di-maser\\"")
<\/span><\/div>MASER CHERRY<\/h4><\/div>
![](\"https:\/\/www.asolomontegrappa.it\/wp-content\/uploads\/2023\/06\/IPA-Terre-diAsolo-Montegrappa_enogastronomia-marrone-monfera.webp\" "\\"IPA-Terre-diAsolo-Montegrappa_enogastronomia-marrone-monfera\\"")
<\/span><\/div>MARRONE DEL MONFENERA CHESTNUT<\/h4><\/div>
\nThe chestnut tree finds an ideal habitat in the foothills of Grappa and Montello, thanks to the local climate.
\nThe cultivation of Monfenera chestnuts dates back to the Middle Ages. A lot of the chestnuts were sold at the Treviso market and even as far as Venice, via the Sile River. Since about 1980, chestnut cultivation has flourished in the foothills of Grappa and Montello, thanks above all to the organization of numerous events such as the exhibition market dedicated to the Marrone del Monfenera PGI Chestnut, which was inaugurated in 1970. The aim of these events is to promote the cultivation of chestnuts for the improvement of the environment and the forests, as well as the valorization of the fruit and its numerous by-products.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/www.asolomontegrappa.it\/wp-content\/uploads\/2023\/11\/IPA-Terre-diAsolo-Montegrappa_enogastronomia-mele-monfumo.webp\" "\\"IPA-Terre-diAsolo-Montegrappa_enogastronomia-mele-monfumo\\"")
<\/span><\/div>MONFUMO APPLES<\/h4><\/div>
![](\"https:\/\/www.asolomontegrappa.it\/wp-content\/uploads\/2023\/06\/IPA-Terre-diAsolo-Montegrappa_enogastronomia-biso-di-borso.webp\" "\\"IPA-Terre-diAsolo-Montegrappa_enogastronomia-biso-di-borso\\"")
<\/span><\/div>BISO DI BORSO<\/h4><\/div>
\nThe ‘Biso de Borso’ is characterized by its delicate flavour, its particular tenderness and its balanced sweetness, which make it a unique and popular product. The best time to taste it is between May and June.<\/p>\n<\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/www.asolomontegrappa.it\/wp-content\/uploads\/2023\/06\/IPA-Terre-diAsolo-Montegrappa_enogastronomia-formaggi.webp\" "\\"IPA-Terre-diAsolo-Montegrappa_enogastronomia-formaggi\\"")
<\/span><\/div>GRAPPA CHEESE<\/h4><\/div>
\nMorlacco takes its name from the Dalmatian shepherds who settled in Grappa around 1200; it has a piquant and persistent flavour on the palate and can be eaten fresh or mature.
\nBastardo, on the other hand, is a pale straw-coloured table cheese with an intense, pleasant and never pungent flavour, which owes its name to the mixture of the two cheeses used to obtain it: Asiago pressato and Asiago d\u2019allevo.<\/p>\n
\nSome examples are: Pearl Corn, Levada Beans, Pagnano d’Asolo Potatoes and Grappa Honey.<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/www.asolomontegrappa.it\/wp-content\/uploads\/2023\/11\/IPA-Terre-diAsolo-Montegrappa_enogastronomia-miele-del-grappa.webp\" "\\"IPA-Terre-diAsolo-Montegrappa_enogastronomia-miele-del-grappa\\"")
<\/span><\/div>GRAPPA HONEY<\/h4><\/div>
RESTAURANTS IN ASOLO AND MONTE GRAPPA, TRADITION AT THE TABLE<\/h5><\/div>
\nEach dish is prepared with the best local ingredients and changes with the seasons.
\nIn this area, you can easily rediscover the pleasure of sitting at the table, alone or in company, tasting in many different ways all that nature has to offer in the Biosphere Reserve.<\/p>\nFARMHOUSES IN ASOLO AND MONTE GRAPPA<\/h5><\/div>
\nWhere to stay >><\/a><\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":910,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-1828","page","type-page","status-publish","hentry"],"yoast_head":"\n