A Taste of Treviso: Discovering Authentic Veneto Cuisine

By: Nicole Dickerson / Last updated: November 19, 2023

Estimated reading time: 3 minutes


Tiramisù, a classic Italian dessert from Treviso

Guide to Veneto Gastronomy and Cuisine: Read more

Regional Cuisine:

Belluno, Padua, Rovigo, Venice, Verona, Vicenza


This Italian crumb cake is made from flour, butter, sugar, and lemon zest. Alternatively, lard or chopped almonds can be added to the dough for fregolata. The mixture is baked in a pan until it sets and is crunchy.

Fugassa Veneta

Fugassa Veneta, or focaccia Veneta, is a Venetian sweet bread made around Easter. It was originally a sweet treat for the poor. The base dough for Fugassa Veneta is made with flour, sugar, eggs, butter, and yeast. Then, armellina, sugary sprinkles, almonds, and raisins might be added to enhance the focaccia.

Ovi e Sparasi

Ovi e sparasi, or asparagus with eggs, is a traditional way of preparing asparagus in the Veneto. The asparagus (from Bassano del Grappa) is boiled and served with a sauce made from boiled eggs, vinegar, olive oil, salt, and pepper.

Risotto alla Trevigiana

This regional risotto is made from the local radicchio rosso di Treviso, rice, onions, stock, olive oil, and sparkling wine. The radicchio is first sautéed with onions and oil before adding the rice and other ingredients. Finally, risotto alla Trevigiana is enhanced with Parmigiano Reggiano and butter before serving.

Sopa Coàda

Sopa coàda is a rare dish in Venetian cuisine from Treviso. It’s a type of pigeon casserole featuring pigeon meat layered with bread, covered in cheese, drenched in pigeon broth, and baked to cook. The broth is prepared by cooking the pigeons with onions, celery, carrots, garlic, rosemary, sage, and red wine.


One of Italy’s classic desserts, tiramisu, is made from savoiardi cookies soaked in espresso, layered with a cream made from whipped eggs and mascarpone, and dusted with cocoa powder. The name tirami sù means pick me up, likely referring to the energizing effects of caffeine and chocolate.

The origins of tiramisù are highly debated, with one version attributing this dessert to Treviso and another to Friuli Venezia Giulia. In Treviso, the sweet specialty is credited to Alba Campeol, who says she created the dish at the family-owned Le Beccherie restaurant in the 1970s. She intended its pick-me-up effects to help mothers who had recently given birth and the elderly and younger children.


Keep an eye out for Casatella Trevigiana, Ubriaco, and Brillo di Treviso cheeses when in Treviso.

Casatella Trevigiana

Casatella Trevigiana is a cow’s milk cheese named after the “casa,” or home, because traditionally, every local farmer made their own Casatella cheese at home. It has a delicate, sweet flavor and creamy texture.


Ubriaco is an aged cow’s milk cheese soaked in dry sparkling Prosecco and the seeds, skins, and other pomace left over after winemaking. Its soft texture becomes crumblier with age, with floral, rich, and fruity flavors. The unique production methods are thought to have originated in WWII when farmers used to hide their cheese in barrels of wine.

Brillo di Treviso

Brillo di Treviso is also a cow’s milk cheese left to age for fifteen days or more in red wine. The wine-soaked purple rind houses a fruity, tangy, soft-textured cheese.


The Veneto Region in Italy offers a variety of experiences for wine enthusiasts. From the quaint wine villages of Valpolicella to the vibrant Prosecco wine country, the region is known for producing famous wines like Amarone, Prosecco, and Soave, making it a prime destination for those passionate about wine.

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Nicole Dickerson

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