Typical of Treviso are fresh and genuine products as the herbs of the mountains, the mushrooms of Montello and the red radicchio, cooked in different ways, in addiction to Radicchio Castelfranco Variegated, light in color with the characteristic shape of a flower. Much used in the cuisine of Treviso are white asparagus of Sile and the fish, soprattuttto to freshwater as eel, trout, pike and carp. Among the first there are soups, of fish or pigeon; “bigoli”, large noodles with duck sauce and risotto with sausage and radicchio. As regards the latter, the most widespread dish is the sausage trevigiana known as Luganega. Very good are the cheese as Montasio, Moesin, Bastardo del Grappa, Inbriago and Morlacco and sausages, obtained by the local meat processing like the Lengual, a special sausage made with pork corned tongue, the “soppressa” be enjoyed raw or grilled or smoked. For dessert you can taste a slice of “Pinza”, a cake filled with aromas of old country traditions, or Fregolotta made with almonds, butter and eggs not to mention one of the most delicious dessert in Italy, the Tiramisu. Excellent wines, among which we mention the Prosecco di Valdobbiadene, Merlot, Cabernet, Tocai and Pinot Blanc and Gris.