Time: 3 hours
Transport: by bus
Suggested time: from October to March
Geographic location: flat, south of the Province of Treviso

Treviso’s “winter flower”, as it is often called, is the most gourmet and refined vegetable of the cold season. There are three different types of it: Red Radicchio Precoce (early) of Treviso, Red Radicchio Tardivo (late) of Treviso and Red Radicchio Variegato (variegated) of Castelfranco Veneto. Our proposal includes an itinerary that winds through the places where this delicacy is grown to allow the visitors to see how it is produced. The tour includes stops along the way to admire the renowned Altarpiece by Lorenzo Lotto, the springs of the Sile river and, of course, the old town of Castelfranco Veneto, the birthplace of the artist Giorgione.

 NOTE:
- this itinerary doesen't include interiors.
- timing: 1h,45min
- service with a radio microphone system
Book

Time: 3 hours
Transport: by bus
Suggested time: May
Geographic location: east and west of the Province of Treviso

Asparagus is one of the most appreciated local product of the Venetian cuisine in spring and one of the first shoots heralding the arrival of warm weather. In Treviso its cultivation is widely practiced and above all in the territories of Cimadolmo and Badoere.

The itinerary may include a visit to a production company together with the routes of the Radicchio and the Red Wines of Piave (see chart).

NOTE:
- this itinerary doesen't include interiors.
- timing: 1h,45min
- service with a radio microphone system

Book

Transport: by bus
Suggested time: all-year
Geographic location: in the Provinces of Treviso and Venice

What better way to discover and enjoy a territory, if not by relishing the typical products of the culinary tradition? In Veneto you can still sense the taste of cheese and cold cuts of pork that once represented a valuable food resource and formed the main source of livelihood for the peasant population of the countryside.

Our path will allow you, not only to experience the production techniques, but also to taste the final product, guided by expert tasters of this industry, as well as to combine the tasting with a tour through manufacturing companies, including a visit to monuments and places of historical importance.

FRUITS and VEGETABLES

• Cherries (suggested time: May to June-July)

• strawberries

• kiwi

• peas

• beans

• Mushrooms (suggested time: September-October)

• Peppers (suggested time: August to September)

Potatoes (suggested time: August)

MEAT AND FISH

• trout

• eel

• Sturgeon (time: spring – summer)

• Rabbit (suggested time: September)

• goose

• guinea fowl

SWEET

• tiramisu

• fregolotta

MEAT AND CHEESE

• Grana Padano

• Asiago

• Bastardo del Grappa

• Casatella

• Imbriago

• Montasio

• Moesin

• Soligo

• Taleggio

• Morlacco

• Musetti

• Cotechini

• Salami

• Luganeghe

• Soppressa

BUT ALSO ...

• Olive oil

• Bibanesi

• honey

 NOTE:
- this itinerary doesen't include interiors.
- timing: 1h,45min
- service with a radio microphone system
Book