SERVING SUGGESTIONS

Refreshing and elegant, versatile and with only a moderate level of alcohol, Conegliano Valdobbiadene is ideal for lots of different occasions: from aperitif to dessert, for informal get-togethers or more refined and ceremonial meetings.

 

• Having become famous at home and abroad as an ambassador for Italian top quality, Conegliano Valdobbiadene is recognised the world over as the undisputed choice for one’s aperitif, a ritual which, having started off in Italy, has now spread all around the globe, from New York to Tokyo, exemplifying a typically Italian drinking occasion.
• Thanks to its variable level of dosage, Conegliano Valdobbiadene is also ideal for drinking throughout the meal, from tasty local dishes to sophisticated international cuisine. With its modern, appealing style and moderate level of alcohol, it has asserted itself as the perfect accompaniment for quick and simple one-dish meals: for Italy at least, a new gastronomic tendency characterised by the high quality of the ingredients and one that, though straightforward, is tasty and rich in possibilities.

 

The local food of the Conegliano Valdobbiadene area merits a separate mention. Though it may be considered “a poor man’s cuisine”, it is really the expression of an ancient tradition linked to the products of the earth. It is typical country cooking, with plenty of delicious, genuine flavours, and makes great use of garden vegetables, wild berries, mushrooms, game and cheeses.

 

• Conegliano Valdobbiadene, with its variety of styles, is ideal for matching with the more exclusive products of the vegetable garden, like Treviso radicchio, whose faintly bitter taste is perfectly balanced by the sweetish, fruity nuances in the wine, or asparagus, “the flower of winter”, used in risotto and white meat recipes.
• Then there are other products that give added allure to the local cuisine during the autumn months and which go particularly well with Conegliano Valdobbiadene, such as wild mushrooms and especially porcini, (“Boletus edulis” or “ceps”).
• Another autumnal speciality is game, which has traditionally always been cooked either on a spit, roast, or in gravy and served with polenta.
• There are various typical cheeses in the region, with evocative names such as Bastardo, Morlacco and Inbriago, which offer distinctive flavours that call out for new pairings with wine.
• The rural culture is also to be found in the presence of handmade cold meats and in particular of soppressa, an authentic traditional salami, produced in the zone by small, artisanal sausage factories.
• Nature provides new produce in each season and, after the hearty fare of winter, we finally come to spring, a time when the local cuisine renews itself by taking advantage of the wild herbs that grow in the fields and woods, that are then transformed into soups and risottos, the pride of Treviso’s cuisine.

 

Even if Conegliano Valdobbiadene finds its ideal match in the traditional foods of the zone, it is also highly recommended with fish dishes such as those to be found in the area of the northern Adriatic or the kebabs of scampi and shellfish of the nearby Istrian peninsula.

 

This wine’s versatile character makes it perfect, too, when exploring the new gastronomic horizons provided by the various cuisines of the world, including Thai and Japanese foods. Conegliano Valdobbiadene is ideal for matching with exotic dishes and an ideal partner for sushi, sashimi, seafood and shellfish in general.