From Valdobbiadene to Vittorio Veneto, along the Prosecco Road, tracing a foodie journey among typical taverns, farmhouses, and restaurants, where you may also enjoy fish and lots of Slow Food, all married with an excellent Prosecco Superiore DOCG.

In Valdobbiadene

Seasonal local cuisine, ancient recipes, skewered meats, and meats always cooked to perfection in the Tre Noghere restaurant in Bigolino. A fascinating view of the valley of the Piave can be admired from the veranda of the Trattoria alla Cima, fine dining and Prosecco produced in-house.

In Miane

From Guia, you climb along the road and enter a chestnut wood, where you can also find “marroni”, cultivated chestnuts. In the small town of Combai, you’ll come upon the Osteria al Contadin, which specializes in skewered meats. Instead, in Miane, you’ll find the historical Gigetto: for two generations, it has been one of the most popular local restaurants where you can enjoy not only traditional local dishes, but also a creative and refined cuisine. Its Brolo Garden is chosen for beautiful ceremonies.

In Follina and Cison di Valmarino

Just behind the Abbey of Follina, history and cuisine meet at the Osteria dai Mazzieri. Among its specialties are Pit in tecia – stewed rooster, oven-roasted duck with peverada sauce (made from sopressa salami), and Alpago lamb. In Cison Valmarino you’ll find the small and cozy Osteria Ca ‘dei Loff, which serves guinea fowl in peverada sauce, pasta with beans, and a pinch of creativity. Castelbrando, a large white building that dominates the hamlet of Cison, is a multipurpose facility with two restaurants – the Sansovino and the Fucina – spa, and ultra-luxurious hotel.

In Col San Martino and Solighetto

In Col San Martino, the Locanda da Condo, open since 1920, has always been an establishment. A must to try is the radicchio and squash soup, Risi e Bisi (rice and peas), and roast goose with celery. On the road down from Follina, in Solighetto, another historic name is that of the Locanda Da Lino, recommended for special occasions.

In Conegliano

With its medieval castle as a backdrop, Conegliano offers many surprises when cuisine is involved. On the main street, Via Cavour ,at the Osteria al Bacareto, you can experience the atmosphere and typical flavours of the taverns of Treviso, with their ombre – glasses of wine, cicchetti – typical snacks, pasta e fasoi – pasta and beans, fried sardines, and much more. Among the historic restaurants, one that must be mentioned is the Tre Panoce, guided by Chef Tino Vettorello.

In Refrontolo and San Pietro di Feletto

Slow Food Snail of Approval for the delightful Antica Osteria al Forno in Refrontolo, with its organic raw materials and vegetables used to prepare traditional, seasonal recipes. Instead, the Locanda al Sole does not only serve cuisine from the Treviso area, but also recipes that range from the flavours of the Friuli region to recipes of the Mediterranean, and a large terrace overlooking the hills makes evenings dining all the more enjoyable.

In Vittorio Veneto

In Ceneda to enjoy the typical “alla vittoriese” herring at the Osteria da Rico.

To reach this restaurant, you have two options: walk along a path or drive along a narrow road, but the efforts are worth it. The journey through the lands of the Prosecco ends at the Ristoro Santa Augusta, under the homonymous city sanctuary, where you can also enjoy a wonderful view of the landscape.

[photo by Joshua Miller via FlickrCC ; 2night]

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