Sixteen appointments of Spring Prosecco 2015 will accompany you to discover the best wines of the province of Treviso combined with culinary tradition.
The protagonists of the Spring of Prosecco 2015 will be the Conegliano Valdobbiadene Prosecco Superiore DOCG, the Valdobbiadene Superiore di Cartizze DOCG, sparkling wine Le Rive, Verdiso IGT, the Colli di Conegliano DOCG versions Rosso and Bianco, the Refrontolo Passito DOCG Colli di Conegliano Torchiato of Fregona DOCG Conegliano.
The next events of the Spring of Prosecco 2015 are in the countries of:
Corbanese of Tarzo
San Pietro di Feletto
Prosecco di Conegliano Valdobbiadene joined the official list of typical Italian products with the certification DOCG (denomination of controlled and guaranteed origin) that was released on the 17 July 2009.
These wonderful wines are good with appetizers, dishes based on fish, main courses mostly based on vegetables and fish. These accompany well fish salads, carpaccio of fish and shellfish raw or cooked in various ways. Mix well with cheeses and salami of this land.
From Conegliano to Valdobbiadene, between golden vineyards, lies the Street of Prosecco and Wines of the Colli di Conegliano-Valdobbiadene; It seems a single vineyard in the rolling hills, occasionally interspersed with ancient abbeys, ancient trees and rustic stone. Along the way, in addition to admiring the beauty of a unique in its kind, in the typical taverns you can taste the flavors of the past and discover variety of wines that represent innovation and wine-making traditions of DOCG Conegliano Valdobbiadene.
The Spring of the Prosecco 2015 is the best known of the Veneto wine tourism event that, thanks to the synergy between accommodation, restaurant owners and local associations, offers a unique experience.
The 44th Wine Exhibition will end on the 14 June 2015 in San Pietro di Feletto with the preparation of the dish Typical “Lo Spiedo d’Alta Marca”, which is officially part of traditional food products, and it is included in the list prepared by the Ministry of Food.
The so-called ‘traditional products’ are food products whose processing methods have been consolidated over time, consistent across the entire region, according to traditional rules. They are among the local products and are the subject of special attention from local governments, regional, national and European Union.
Just to highlight “Lo Spiedo d’Alta Marca”, an Academic School is founded.