To fully immerse yourself in the atmosphere of a place, it is important to also grasp its flavor.
Our territory is particularly suitable for the cultivation of vines and therefore for the production of wines and cold cuts that have always been indissolubly linked to the civilization of the villa.
Examples of itineraries with tasting:
- Villa Barbaro in Maser with tasting in a historic cellar;
- Historical center in Vicenza with tasting at “Il Ceppo”;
- Bassano and its grappa;
- Villa Godi Malinverni with lunch at the restaurant “Il Torchio Antico”.
And the cod?
According to tradition, 1432 was the year in which Paolo Querini, a Venetian captain, and his crew were shipwrecked on the Lofoten Islands in Norway.
Thanks to him, the cod was imported to Venice and then spread to neighboring areas, especially because of its ease of preservation, since it was dried and wet only at the time of use.
You cannot leave Vicenza without a taste of polenta and cod but also of other typical dishes, for example pasta, rice and beans, bigoli with duck, the Sopressa from Pasubio and cheeses from the foothills (morlacco del Grappa) or mountains (Asiago and Vezzena).
All washed down with a good glass of wine of your choice from the three D.O.C. vines of the province (Durello di Arzignano, Vespaiolo di Breganze and Garganego di Gambellara) or from a Tocai or Pinot.