This Autumnal risotto showcases the savoury, mellow depth of dried and fresh wild mushrooms. Delicious with stony, mineral expressions of Prosecco Superiore from Conegliano Valdobbiadene. See chef Rosie MacKean cooking this dish on @ProseccoCV IGTV channel and follow the IG live on September 13th when we’re going to taste six different Conegliano Valdobbiadene Prosecco Superiore […]
Sorry, this entry is only available in Italian.
Sorry, this entry is only available in Italian.
Sorry, this entry is only available in Italian.
There are landscape paintings that need no explanation. Others, however, require a key to allow the observer to understand the interior journey of the artist. An artist whose concept of the panorama, the territory is connected by a line which becomes clear only once the overall vision of the work is understood. The work of […]
The dish we’re going to prepare in this edition is all about the autumn and the local area. It has been created and prepared by chef Marco Buosi from Ristorante Sansovino at Castelbrando. This dish came into being last year as part of the Cocofungo event and it combines veal fillet with an amalgam of […]
In the Conegliano Valdobbiadene hills pan e sopressa is more than a snack, it’s a throw-back to a simpler time. Pan e sopressa is also an expression which means to be clear and direct, just like the two flavours themselves. It’s also representative of a way of life and it’s no accident that throughout these […]
From a necessary staple to a local speciality which is increasing in popularity, this autumn fruit has grown in the woodland areas of the Pedemontana in the north of the province of Treviso since the12th Century. Chestnut cultivation used to be one of the main agricultural activities in the territory but production has fallen drastically […]
by Marina Grasso \ pictures by Francisco Marques You could use the French, “sur lie” (“on the lees”) to describe it, or a more modern expression would be “re-fermented in the bottle.” But in the hills of Conegliano Valdobbiadene Docg, it is traditionally known as “vin col fondo” (“wine with sediment”), where “sediment” stands for […]
Tradition has it that the monks from the Abbey of Santa Maria in Follina brought wool production to the area. However it seems that the manufacture of simple, durable and waterproof woollen cloths began here before the monks arrived. What is sure is that they developed the tradition for follatura (fulling or tucking – from […]
Sorry, this entry is only available in Italian.