The enogastronomic tradition of Vicenza is full of dishes linked to traditional products of the territory. Some of these are the cheeses of Asiago, including the famous Asiago PDO, and Morlacco cheese, and sausages as suppressed Vicenza, ham Veneto Berico-Euganeo PDO and the Val Liona’s salami d’ass. Among the first courses there are risotto seasoned according to the season in which he prepares; while, the dumplings can be served with a sauce made of asparagus. Widespread also the soups, especially the soup of rice and peas or pasta and beans of Vicenza, which differs from that prepared in other areas of Veneto for the use of egg noodles. Other dish is the famous stockfish of Vicenza served with polenta, in addition to teh Astico trout (brown trout) is served cooked in foil, grilled or boiled. Among the meat dishes stands out the pigeon broached; while, as products of the earth very good are the white asparagus and the white radicchio of Bassano del Grappa, Rotzo potatoes, cherries of Marostica, the mushrooms of Costozza and truffles blacks of Berici Hills. The desserts, like the rest of the region, are Sanmartin of pastrafrola, the almond, the fritole, the brazadèla or brasadelo. Among the wines, there are the various types of Breganze and Berici; very important is the production of spirits among them being the famous grappa of Bassano.