The Vicenza’s agro-alimentary sector is well-structured and rooted in the territory and is highly appraised for a considerable number of typical and traditional local products, definitely, but not only because the Vicenza’s agro-alimentary sector has been able to express itself in a wide range of Italian traditional food products. Local agricultural and food production is characterized by the care taken in turning out its products, which are guaranteed by an entrepreneurial structure made up of small and medium industries (the sector has 1,124 companies, which produce a turnover of 5,118 million euro) that are well aware of the aspects of food safety and of technological content – a guarantee of hygiene and healthfulness.
The “Made in Vicenza” agro-alimentary sector can count on many local specialties. There are products that represent the feather of the Vicenza’s cap. Some of them have been recognized on the European level through the PDO indication (Protected Designation of Origin) such as “Sopressa Vicentina” and Asiago cheese, or the TGI indication (Typical Geographic Indication), such as Marostica’s cherries. But an honorable mention also goes to products certified by the Consortium “Le Terre del Palladio”, including the cheeses, such as Stravecchio di Malga and Morlacco; cereals such as Vialone Nano rice, Marano cornmeal; and vegetables such as the Mountain Potato and Radicchio. And how can we forget, last but not least, the typical local dish par excellence: “Baccalà alla Vicentina”, a recipe based on stockfish (the Veneto imports 80% of the stockfish produced in Norway) that can be enjoyed in every restaurant in the Province, with special attention to the traditional recipe, for restaurants marked with the logo “I ristoranti del baccalà”.
Therefore, Vicenza comes to the table rich and appetizing, capable of satisfying the most demanding palates with quality products. Olive oil, for example, with the two POD indications, “Veneto Euganei e Berici” and “Veneto del Grappa”. The sausages where, in addition to the already mentioned Sopressa Vicentina, there is also the Prosciutto Veneto Berico-Euganeo, not to mention several successful niche products, such as grappa and distillates.
It’s a short step from eating to drinking, so one will discover that Vicenza has always known how to express itself at extremely high levels in the prestigious tradition of Italian winemaking, from Cabernet, Raboso and Merlot red wines to Chardonnay, Garganego, Sauvignon, Riesling and Moscato whites, as well as sparkling wines and raisin wines (first and foremost Recioto and Torcolato).