— Conegliano Valdobbiadene

16 November 2021

Pumpkin And Amaretti Risotto


If you visit Conegliano Valdobbiadene in winter, you’ll find our local restaurants proudly displaying and cooking beautiful pumpkins. This seductively smooth risotto is enlivened by the nutty crunch of amaretti. Perfect with richer styles of Prosecco Superiore, and for snuggling into winter evenings. Follow the IG live on November 17th  when we’re going to taste […]

25 October 2021

Combai chestnut and honey mushroom soup


When autumn arrives, and the first cold snap tinges landscapes with a hint of melancholy, Enrico Canel knows how to whet his guests’ appetites, by combining Combai chestnuts and honey mushrooms to a create a lush, creamy soup. Below, we share his recipe with you. “If we think of traditional cuisine as a way enjoying […]

8 September 2021

Wild Mushroom And Grana Padano Risotto


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 […]

23 April 2021

(IT) Conegliano Valdobbiadene Prosecco Superiore DOCG in cattedra con Ambasciatori del Gusto


Sorry, this entry is only available in Italian.

6 February 2018

(IT) Il “Pan da Vin” diventa il pane ufficiale del Conegliano Valdobbiadene Prosecco Superiore Docg


Sorry, this entry is only available in Italian.

15 January 2018

A window onto the wood

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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 […]

12 December 2017

Veal fillet and Norcia guanciale with forest fruits, pumpkin and candied portobello mushrooms

ricetta filetto di vitello prosecco docg

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 […]

29 November 2017

The art of “far su”

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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 […]

6 October 2017

Chestnuts, autumn’s delight

marroni di combai

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 […]

15 March 2017

A Sip of Something Traditional


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 […]

24 November 2016

The Wool Route


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 […]