Piave area wines

Piave area wines: wine and food combination and typical dishes

 
Merlot of the Piave:
With a broad bouquet, it is ruby red colour and pairs well with white and red meat.
It characterizes some venetian traditional dishes such as the venetian-style liver, the sopa coada (pigeon or Cornish game hen soup), baccalà alla vicentina (dried cod Vicenza-style) and the stewed eel.

Cabernet of the Piave:
It is best served with game dishes and other typical dishes of Treviso such as roast goose or duck.

Cabernet Sauvignon of the Piave:
Being aged, it is gentler than Cabernet and pairs well with matured cheese, meat, game and with the local traditional dish, it is to say, roast lamb.

Raboso of the Piave:
Produce by an indigenous vine variety, it is offered for sale after at least three years of aging in wooden barrels. Being strong and severe, according to the tradition, it was usually drunk in large cups. It matches with traditional dishes such as pasta e fagioli (pasta and beans), the goose with chestnuts filling, the braised beef with Raboso and with pork or grilled meat in general.

Pinot Noir of the Piave:
Is best served with white or red meat, in particular roast ones.

Pinot Blanc of the Piave:
It has a so special and unique aroma that it can be served also as an aperitif or with typical traditional dishes such as eggs and asparagus and seafood risotto.

Pinot Gris of the Piave:
It is one of the favourite wines of consumers because it pairs very well with appetizers and seafood or eggs dishes; it can be served also with local products such as ham and coppa.

Tocai of the Piave:
It is among the most common vine varieties in the Triveneto. it is paired with appetizers, soups and seafood dishes. In the Piave area it enhances traditional tastes like those of the risi e bisi (rice and peas), risotto with asparagus, fried fish, and the flan with radicchio.

Verduzzo of the Piave:
It is widespread along the area called “Left Piave” (between Oderzo and Motta di Livenza). It has a delicate fragrance and a dry taste, if served during the aperitif, it can be served with seafood or typical dishes such as the cream of pumpkin and beans, the risotto with radicchio and the venetian cuttlefish.

Chardonnay of the Piave:
It is particularly suitable for aperitives and for eggs or seafood dishes;it is traditionally paired with typical dishes such as risotto with radicchio and asparagus.

Typical dishes

First courses:
Risi e Bisi (rice and peas) is the dish offered to the Doge on April the 25th to celebrate the patron of San Marco.
Risotto with “bruscandoli” (wild hops).
Pasta e fagioli (pasta and beans).
Sopa coada made from pigeon flash, namely a “brood soup” which takes its name from the cooking manner and time.

Second courses:
Roast goose with celery served with polenta (offered from October to December). Main dish of the long lasting San Luca Fair in Treviso where the goose was considered the pig of the poor for its being fleshy and fat.
Roast or stewed trout and eel
Crayfish, usually caught by young boys, were eaten boiled or in soup.
Asparagus with eggs or au gratin.

Side dishes:
Radicchio of Treviso, called “spadone”, mushrooms, beans, and wild herbs.

Desserts:
Winter Pinza (meal flour cake from Veneto) and biscuits “zaleti” (yellow corn biscuits) namely the little biscuits that every family, even the most humble, could afford thanks to the easy preservation of yellow cornmeal flour and that were soaked in sweet wine.
The cake Focaccia, “fugassa”, once it was prepared for the engagement and donated to the girl’s family with the ring hidden inside.