Veneto

This region, once one of the poorest and from which many people had to migrate in order to find work, is now one of the wealthiest. When one visits Veneto nowadays it is incredible to think that in the past scurvy was rampant in some areas as “polenta” was the staple diet. As in most Italian regions viticulture and winemaking are an ancient tradition: the Romans improved the techniques of the Etruscans and of the Raeti (another ancient population that inhabited Veneto) and the wines of the Colli Euganei and of the area of Vicenza were famous. In the following centuries viticulture was abandoned due to the barbaric invasions and it flourished again starting from the XI Century and under the “Serenissima Repubblica di Venezia” (the Most Serene Republic of Venice). In 1709 an extremely cold winter destroyed the major part of the vineyards and at the end of 1800s Phylloxera, Oidium and Peronospora annihilated many indigenous grape varieties. Consequently grape varieties were introduced from France and from other regions of Italy and were grown together with the autochthonous varieties that survived. In Veneto viticulture and winemaking are extremely important, but it is also the first region in Italy for wine consumption. This region rightly attracts the largest amount of tourists in Italy each year due to its impressive historical and artistic sites and its places of interest. There is much more to see apart from Venice and Verona (although even after numerous visits to these fantastic cities there is always something new to discover) and each town is a jewel. And when you are tired of sightseeing you can relax in one of the spas in the Colli Euganei or on the lake of Garda where there are many hot springs. The cuisine is extremely varied and, as Veneto was dominated by the “Serenissima” for over three centuries till 1797, the influence of this powerful Republic is still felt for example in the use of spices, reminiscent of the trade with the East. Otherwise you can try a vast array of sea and fresh water fish dishes, seafood, meat dishes (horse and even donkey meat is traditional in Verona), pork products, incredible risotto (try a risotto made with “Vialone nano” a typical rice variety), home made stuffed pasta and so on. Many vegetables are typical of Veneto such as the delicious “radicchio Trevigiano” cut in half and grilled. The producers of our selection mainly make wine with autochthonous varieties grown in the best areas of Soave, Valpolicella, Valdobbiadene and Custoza. They are all family run wineries with a long tradition and make it possible for you to taste “the real thing” in the glass!