Enogastronomy
The Veneto Orientale area has always been known, other than for its archaeological sites and culture places, for its wines.
The heart of this exclusive tradition is the DOC area “Lison- Pramaggiore”.
Vine has been cultivated for almost 3 thousands years and many are the proofs of this ancient cultivation.
By the way the “rationalization” of vine cultivation dates back to the end of the Great War.
In the early 1970’s Tocai and Merlot wines of Pramaggiore get the DOC mark and, by the mid 1980’s they are named together as Lison-Pramaggiore, including more wines such as Pinot Grigio, Verduzzo, Sauvignon and Refosco.
In the production area, twenty years ago, the “Strada dei vini DOC Lison-Pramaggiore” was created: it passes through a very particular enological itinerary, reaching every single town and village in Veneto Orientale and Friuli Occidentale’s countryside, San Stino, Concordia and Caorle included. On this Strada we still find today some “stop stations” with the typical San Marco’s lion as an outdoor sign. These are both cooperatives associated with “Consorzio Tutela”, where it is possible to purchase wine, and wine shops, restaurants, bars where to taste some DOC wines Lison-Pramaggiore.
Concerning the gastronomic side, Veneto Orientale offers dishes rich in taste, plenty of fish (saltwater/freshwater), courtyard poultry and game, and all the freshness of our fruit and vegetables.
According to the season, it will be possible to enjoy sausages prepared at the end of each winter (soppressa, ossocollo, pancetta), omelettes with spring herbs, “sarde in saor” (onion marinated sardines) or “schie” (little typical shrimps) with some polenta, naturally!
Meat-lover? Then you can’t absolutely miss the delicious “musetto” (or cotechino) and “ossi” di maiale (pork meat with bone).
Quite characteristics in the regional fish menu is “el bisat coi amoi” (simmered eel accompanied to a typical sour fruit). Not to forget about our cheese, particularly fresh or matured Montasio.
In recent years many eno-gastronomic exhibition have been organized for the promotion of the local products: in San Stino, for instance, there’s “Saperi e Sapori” in September.
Wineyards in Lison
Tasting wine in a cellar
Preparing cured meats
di carne di maiale
Preparing polenta gialla
