Restaurants in the province of Treviso

Treviso is radicchio and Prosecco, two products that turned the province's name into a brand. The cooking is rice, greens and white meat.

What you eat here

• Radicchio rosso di Treviso IGP — the *tardivo*, blanched in spring water, crisp and bitter; grilled, in risotto, or raw.
• Tiramisù — born in Treviso: savoiardi, mascarpone, coffee and cocoa; in the local version, no cream and no liqueur.
• Sopa coada — pigeon and bread in layers, cooked very slowly for hours.
• Risi e bisi and pasta e fagioli, with borlotti beans and pork rind.
• Casatella Trevigiana DOP, fresh and mild, and Morlacco del Grappa.

The wine

Conegliano Valdobbiadene Prosecco Superiore DOCG is grown on very steep, UNESCO-listed hills, with Cartizze as its smallest and most prized parcel. Then Raboso and the Colli di Conegliano.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.