Fiume Veneto
Overview
Fiume Veneto, located in Friuli Venezia Giulia, is a small town with deep historical roots. Known for its agricultural traditions and peaceful atmosphere, it is an ideal destination for rural tourism. Its proximity to historic cities such as Pordenone and numerous natural trails makes it a perfect spot for nature lovers, cycling enthusiasts, and those who enjoy scenic walks.
Gastronomy
The cuisine of Fiume Veneto and Friuli Venezia Giulia offers a journey through authentic flavors and centuries-old traditions, reflecting the region’s deep rural heritage and strong connection to the land. One of the most iconic local dishes is Frico, a savory dish made with Montasio cheese, potatoes, and onions, served either crispy or soft, often paired with polenta. Another specialty is Tòc in Braide, a rich and creamy polenta dish enhanced with smoked ricotta or local cheeses.
Among the cured meats, the Musèt stands out, a flavorful cotechino sausage traditionally served with brovada (fermented turnips) and horseradish. The Saùc, or Bondiola del Pordenonese, is made with carefully selected pork cuts, while Salame Friulano, with its medium grind and garlic-wine seasoning, pairs perfectly with rye bread and local red wines. A unique regional delicacy is Pitina IGP, a mountain-style cured meat made from game, smoked, and coated in corn flour, delicious both raw and cooked.
Traditional side dishes include Brovada, a tangy dish made by fermenting turnips in grape pomace, typically served with Musèt. Another classic is Lidrìc cu lis Fricis, a dish combining bitter radicchio with crispy pork cracklings, offering a perfect balance of flavors. Seasonal foraged greens, such as nettles, dandelions, and sclopit (Silene vulgaris), are often used in rustic omelets, celebrating the region’s wild flavors.
To end a meal on a sweet note, the Biscotto Pordenone is a delicate butter and vanilla-scented biscuit with a Mitteleuropean charm, perfect alongside coffee or local dessert wines. The culinary tradition of Friuli Venezia Giulia showcases a perfect balance between authenticity and artisanal craftsmanship, preserving the identity of a region rich in history and culinary passion.
Wine and beverages
The winemaking and distillation traditions of Fiume Veneto and Friuli Venezia Giulia are renowned for producing high-quality wines that embody the region’s unique terroir. Among red wines, Refosco dal Peduncolo Rosso stands out for its bold structure and firm tannins. This deep ruby-red wine, with violet highlights, offers aromas of ripe forest berries and spicy undertones. Its full-bodied taste and slightly bitter finish make it an excellent companion to red meats, game, and aged cheeses. With a history dating back to Roman times, it is known for its remarkable aging potential.
Among white wines, Ribolla Gialla is celebrated for its freshness and minerality, featuring delicate floral and citrus notes. Light and lively on the palate, it pairs beautifully with seafood appetizers, fresh salads, and light cheeses. Another Friulian classic is Friulano (formerly known as Tocai Friulano), famous for its distinctive almond aftertaste and perfect balance of softness and elegance. With floral hints and subtle herbal notes, it pairs excellently with San Daniele ham, seafood dishes, and vegetables, making it a staple in traditional Friulian osterias.
Friuli is also home to a distinguished distillation heritage. Grappa Friulana, made from local grape pomace, is known for its intense aromas with notes of ripe fruit and dried flowers. Its dry yet enveloping taste makes it an ideal after-dinner digestif, pairing well with dry pastries and dark chocolate. This distillate represents Friulian craftsmanship, turning grape pomace—a byproduct of winemaking—into a refined specialty.
In recent years, Gin Friulano has gained popularity as a sophisticated expression of local distillation. Infused with native botanicals, it blends fresh juniper notes with citrus and herbal nuances, offering a perfect harmony between tradition and modern innovation. Whether enjoyed in a classic Gin & Tonic or sipped neat to appreciate its purity and aromatic complexity, it is becoming a sought-after addition to Friuli’s spirits scene.
Points of interest
Fiume Veneto is a town rich in history, culture, and traditions, composed of four distinct districts: Bannia, Cimpello, Pescincanna, and Praturlone, each with its own identity. Bannia is known for its local dialect variant, Baniòt, studied by renowned writer Pier Paolo Pasolini, while Cimpello serves as a strategic commercial hub. Pescincanna and Praturlone maintain strong rural traditions and host community events that strengthen local cultural ties.
The town’s historical and natural heritage is particularly notable. The Fiume Piccolo, once known as Flumen Citra Aquam, is lined with colorful 17th- and 18th-century buildings, earning it the nickname “Little Murano”. The Parco Fluviale del Mortol, located in the town center, is a green oasis created along the river bends, now serving as a recreational area and community gathering space.
Fiume Veneto also offers a fascinating tour of historic churches. The Church of San Giacomo in Praturlone features frescoes dating back to 1503, while the Church of San Girolamo in Pescincanna houses artworks attributed to Il Pordenone, one of the region’s most famous Renaissance painters. In the town center, the Church of San Francesco boasts an 18th-century altarpiece and modern mosaics by Edoardo Sellan. The Church of Santa Maria in Tavella, dating back to the 11th century, is the area’s oldest religious building. Additionally, the Church of the Addolorata in Fiume Piccolo, documented since 1670, reflects the deep devotion of the local community.
A significant upcoming event will be the 500th anniversary of the Church of San Tommaso Apostolo in Cimpello in 2025, which features artworks by Duilio Corompai and Luigi Nono.
Among the town’s historic sites, the Maglio Zuccato in Bannia stands out as one of the last remaining Venetian sawmills still powered entirely by water, symbolizing the region’s artisanal heritage. Another valuable relic is the Pietra Miliare di Pescincanna, known as La Piera, a Roman milestone linked to the ancient road network that once traversed western Friuli.
Fiume Veneto, with its blend of history, culture, and natural beauty, offers visitors a glimpse into a lesser-known yet captivating side of Friuli Venezia Giulia, where tradition and modernity harmoniously coexist.
Asiago
Overview
Asiago, located in the heart of the homonymous plateau in the province of Vicenza, is a town that harmoniously blends with the surrounding nature. Renowned for its cheese and dairy tradition, it offers a perfect mix of outdoor activities, culture, and gastronomy. From hiking trails to historical events related to the Great War, Asiago is a place rich in history and breathtaking landscapes.
Gastronomy
The Asiago Plateau is a land where nature meets dairy tradition, producing unique and unforgettable flavors. Among the region’s delicacies, cheeses stand out as the guardians of ancient knowledge and an unbreakable bond with the environment.
Asiago DOP, the king of the table, comes in two versions that tell the story of this cheese: Asiago Pressato, young and delicate, perfect for those who love fresh and light flavors, and Asiago d’Allevo, aged and intense, for those seeking a more robust and enveloping taste.
Asiago d’Allevo is further divided into three varieties, each reflecting its aging process: Mezzano, with a balanced maturation; Vecchio, with a more pronounced character; and Stravecchio, a true treasure for connoisseurs, featuring a firm texture and a strong, persistent flavor.
Beyond Asiago cheese, the summer pastures (malghe) come to life, producing unique cheeses that embody the region’s free-range grazing and artisanal craftsmanship. These malga cheeses, rich and authentic, represent an invaluable dairy heritage that deserves recognition.
Ricotta, a fresh and delicate product, is also an essential part of the region’s gastronomy. Made from the milk of cows grazing in mountain pastures, Asiago ricotta is a fragrant and flavorful delight, perfect for enhancing pasta dishes, desserts, and side dishes.
But the plateau offers more than just cheese. Local specialties include Rotzo potatoes, Rubbio celery, Conco dandelion, mountain honey, and cured meats, creating a culinary experience that is truly unique and unforgettable.
Wine and beverages
The wild herbs of the Asiago Plateau, with their intense aromas and beneficial properties, form the base of unique distillates that capture the essence of the mountains.
Among the most famous is Kranebet, a dry liqueur made from distilled juniper berries and alpine herbs, following a recipe dating back to 1924. Perfect as a digestif, it can be enjoyed neat, over ice, or in cocktails.
Amaro Asiago is a classic digestif born from years of herbal expertise, made by infusing mountain roots and herbs. With its intense, enveloping aroma and a rich herbal and spicy bouquet, it delivers a deep and slightly bitter taste.
A special mention goes to the Rossi d’Asiago distillery, a true institution in the field. Established in 1868 by pharmacist Giovanni Battista Rossi, who initially gained fame with an elixir made from cinchona calisaya, the distillery pioneered the production of local spirits. Today, Rossi d’Asiago continues to craft high-quality liqueurs and distillates, respecting tradition while embracing innovation.
Points of interest
The poet Gabriele D’Annunzio famously described Asiago as “the smallest and brightest city in Italy,” a phrase that remains relevant today. Asiago is the main town of Italy’s largest plateau, a vast green basin surrounded by peaks reaching 2,350 meters, and includes the Sette Comuni (Seven Towns): Conco, Enego, Foza, Gallio, Lusiana, Roana, and Rotzo.
Completely rebuilt after World War I, the town captivates visitors with its elegant architecture, wide streets, and spacious squares—features that distinguish it from other mountain villages. A jewel set in greenery, Asiago is a place waiting to be explored.
Its tourist attractions, historical and natural landmarks, breathtaking landscapes, events, ski resorts, and hiking trails are spread across the entire plateau, making every corner of this area worth discovering.
Asiago is undoubtedly the most lively town in the area. Its two main squares and Corso IV Novembre form the town’s vibrant core, lined with shops, hotels, pizzerias, restaurants, cafés, pastry shops, and gourmet stores catering to visitors.
After being completely destroyed during World War I, Asiago was reconstructed, preserving its original urban layout, and was awarded the title of “city” despite its small size, in recognition of its wartime resilience.
The elegant town center is surrounded by pristine meadows, forests, and traditional contrade (hamlets).
In summer, Asiago offers countless outdoor activities, including hiking, mountain biking, horseback riding, tennis, and golf (the local golf course is among the most prestigious in Europe). Ice skating and rollerblading are also popular sports.
During winter, Asiago transforms into a paradise for snow enthusiasts, offering downhill and cross-country skiing, snowboarding, telemark skiing, sledding, snowshoeing, and ice skating.
Asiago’s charm lies in its ability to blend natural beauty, historical significance, and a vibrant local culture, making it a must-visit destination for travelers seeking an authentic mountain experience.
