DISCOVER THE TASTE

Are you ready for a journey through the flavors of Bassano and the surrounding area? Explore the delights of local tradition: immerse yourself in the renowned grappa and delight your palate with delicacies such as white asparagus, cherries a and other specialties of our area.

The White Asparagus

Bassano White Asparagus is a prized vegetable belonging to the Liliaceae family.

asparago bianco dop di bassano

The production area includes the territories of the municipalities of Bassano del Grappa, Cartigliano, Cassola, Mussolente, Pove del Grappa, Romano D'Ezzelino, Rosà, Rossano Veneto, Tezze sul Brenta and Marostica, in the province of Vicenza. Here, the asparagus has found ideal development because the soil around the course of the Brenta River is sandy, soft, well-drained, and low in lime, and the climate is particularly mild.

It has a distinctive bittersweet taste that distinguishes it from all other asparagus species. It is tender and non-woody, fresh looking and smelling. Harvested daily at the crack of dawn to ensure the highest quality product, after harvesting the asparagus is washed, cleaned and picked strictly by hand.
18 to 22 centimeters long, it has a considerable diameter, the apex is tightly closed, and it is distinguished by its bittersweet flavor and tender texture: these peculiarities earned it the PDO (Protected Designation of Origin) quality mark in 2007. Asparagus is usually sold in bunches wrapped in willow suckers, on which is affixed a tricolor label bearing a serial number that traces back to the harvest date and producer.

Bassano PDO White Asparagus is a fresh product that is easily perishable, so it should be stored properly (at a temperature between 6 and 8 °C) and consumed within a few days of harvesting. Because of its tenderness, such that it can be enjoyed in its full length, particularly delicate fragrance it is suitable for multiple uses in cooking. It can be eaten raw in salads, or steamed accompanied by eggs, salt and pepper, oil and vinegar. Asparagus can be sautéed in butter, cooked in soups and creams, and are great for risottos, or intended as a flavorful and refined condiment for pasta, omelets, and savory baked goods. During the harvest period, it is possible to enjoy asparagus dishes offered at local restaurants.

The Broccoli

Broccoli is widely cultivated in Veneto, Lazio, Campania, and Calabria; it is believed to be a plant of Italian origin.

broccolo di bassano

It has been cultivated in the Bassano area for centuries, and although no documentary evidence is available to prove its historical presence in the area, there is evidence to confirm the traditional prevalence of this crop.

The Bassano broccoli currently produced belongs to different varieties, depending on the time of harvest. It has jagged leaves 30 cm long and an inflorescence in the center that varies from 8 to 15 cm. Broccoli is a vegetable that should be eaten boiled or steamed, but it can also be used to make soups, on its own or with other vegetables. Grown mainly for self-consumption and produced only by a few farms, it is available from them or from local markets in the winter months.

The cherry

The cultivation of the Marostica Cherry PGI has ancient origins; the historical renown of the fruit, which dates back to the 1400s, has come down to the present day thanks to historical documents that report the cultivation of the cherry tree on the hills of Marostica since Roman times and in later eras.

ciliegie di marostica

The production area of the Marostica Cherry PGI includes the municipalities of Marostica, Breganze, Salcedo, Fara Vicentino, Mason, Molvena, Pianezze and part of the territory of the municipalities of Bassano del Grappa and Schiavon, all in the province of Vicenza.

The Marostica Cherry PGI is heart-shaped, large in size and intense in color, which can vary from fiery red to dark red depending on the variety; the flesh is medium juicy, with a very pleasant sweet flavor. The soils on which the cherry tree is grown, which are mostly hilly, basaltic in nature and fertile and rich in potassium, yield fruit rich in sugars.

It is consumed in its fresh state but can be used in the preparation of desserts and jams. During the harvesting period, it is possible to enjoy cherry dishes, offered in the most typical restaurants in the area.

The chestnuts of Valrovina

In the Vicenza area, the Valrovina area around Bassano is, to this day, one of the most famous for chestnut cultivation and the production of highly prized and sought-after marrons.

marroni valrovina

The Valrovina brown is an ovoid fruit with a dark brown streaked skin. The fruit is found protected by a hedgehog covered with spines inside which 2 or 3 browns can be found.

The edible part of the fruit is firm, floury, sugary, tasty, firm, resistant to cooking, crunchy and very sweet, whitish inside and yellowish outside, wrapped in a thin film. Harvesting takes place in October by picking chestnuts without husks, which have fallen to the ground either independently or as a result of being kissed by means of long poles.

Chestnuts are generally eaten roasted but are also excellent boiled and are widely used in pastries.

The oil

Veneto del Grappa DOP oil is produced in the foothills of the Vicenza and Treviso provinces.

olio d'oliva pove del grappa

For production at theextra virgin olive oil PDO "Veneto del Grappa" olive groves, of the varieties Frantoio and Leccino (at least 50 percent); Grignano, Pendolino, Maurino, Leccio del Corno, Padanina (up to 50 percent), included in the area of origin, whose soils located at the foot of the Monte Grappa massifs are derived from polygenic conglomerates, sometimes interspersed with sandy or marly-clay bands. The harvesting of olives for the production of Veneto PDO extra virgin olive oil must be carried out by January 15 each year and must be done directly from the tree by hand or with the use of combs or rakes. Only a few hours pass from harvesting to milling, so that the product does not undergo any external alteration, and this must take place within the territory of origin. The name of the PDO must appear on the label, on the glass container with a capacity of no more than 1 liter.

Grappa

The history of grappa is deeply intertwined with that of Bassano. In fact, some of the most important producers of the precious pomace distillate still reside here. And it was here, near the bridge over the Brenta River, that Italy's first family-owned grappificio was born: the Distilleria Nardini.

grappa

Grappa is a distillate made from the pomace, or grape skins and seeds, obtained exclusively from grapes produced and vinified in Italy.

The first person to make grappa known in Italy was the Paduan physician Michele Savonarola, between the 14th and 15th centuries. Although it was produced and circulated even before him, it was with his "De Conficienda Aqua Vitae," that people began to talk about aqua vitae in our country. From the 1600s onward, schnapps became increasingly popular, and stores selling schnapps became so numerous that schnapps makers had to unite into a guild.

In the past, schnapps had a stronger flavor than what we know today. In fact, during the Great War, the Alpini used it to find courage to face dangers.

Bassano shares its name with grappa, taken from the mountain overlooking the city and which, like the distillate, played an important role during World War I.

In Bassano del Grappa you can visit the oldest distillery in Italy: the historic Distilleria Nardini. located near the Ponte Vecchio. From the time of its founding onward, distillation achieved such economic significance that the authorities decided to impose taxes on the production of schnapps.

To learn more very interesting is the Poli Grappa Museum, just across the Ponte Vecchio. Inaugurated in 1993, the museum also includes the Library, inside are some 1,600 ancient and modern volumes on the art of distillation, among them Hieronymus Brunschwigh's "Liber de arte distillandi" from 1500. Stills and other tools useful in the production of grappa can also be admired, there is also a collection of Italian grappa mignon, with 1,500 different bottles from 350 different distilleries.

The museum traces the history of distillation, starting from the experiments of medieval alchemists, through the 17th-century Venetian physicians who produced distillates, to the present day.

Wine

Viticulture occupies a prestigious position among the agricultural activities of the region, and the wines produced in the province of are known for their originality and quality.

coltivazione vigneti

In the Bassano area from the enological point of view, the offer is varied and noteworthy.

There are several wineries with excellent quality wines producing mainly Merlot, Cabernet, Vespaiolo, Malvasia, Pinot Blanc and Pinot Noir and some Piwi (resistant) vines: there is no shortage of classic method sparkling wines.

What makes the difference in wine production is the configuration of the Brenta valley, where cold currents are channeled. For the vines, the accentuated ventilation is a great advantage, reducing humidity and stemming the excessive heats of the soils.The temperature range between day and night enhances the aroma of the grapes, giving the wines noticeably different character.

Evidence of the oenological value of the place can be found as far back as the Middle Ages when Bassano wines were on the imperial tables of the Ezzelini.

colline di viti

DISCOVER BASSANO AND SURROUNDINGS