Food and Wine events

Spring of Prosecco

Primavera del Prosecco bottiglia - EFW
Written by EFW Staff

Spring of Prosecco: a perfect occasion to visit the province of Treviso

Glera grape variety has been cultivated in the north east of the Italian peninsula from ancient times and it is at the core of the Prosecco production. The code of conduct foresees that this wine be produced with a percentage of this grapes above 85%. Prosecco, a young and frizzy wine is suitable for starters and fish dishes even if the sparkling version is often used for celebrations and paired with desserts.
In the ‘90s, Prosecco received the IGT certification, whereas the DOC and DOCG labels came from 2009. These recognitions highlight the successful history of this product that quickly became the most exported wine of Italy. Regarding the borders, today, the 60% of the production is exported and from 2003 and 2010 the number of the bottles has doubled.
For 19 years, the land of Prosecco organizes a festival, called Primavera del Prosecco (Spring of Prosecco), that mix together cuisine and tourism to attract and inform more and more people.

Festival of Prosecco

Primavera del Prosecco con piatto - EFW

Spring of Prosecco is held in an area enclosed between Valdobbiadene and Conegliano, two municipalities in the province of Treviso that have always been committed to winemaking, becoming one of the most important aspects of their local economy.
The festival is characterized by 15 expositions dedicated to wine during 4 months, from March to June. 15 different places will host an exposititon from 3 to 30 days. In 2014, for example, the events started in Santo Stefano di Valdobbiadene, from 15th to 30th of March and ended with the fifteenth exposition in Conegliano from 31st of May to 2nd of June.
In each exposition the wine is the main character and not only Prosecco: many other interesting products of this areas are celebrated and proposed to the visitors through tastings.
There will be Cartizze DOCG, Valdobbiadene DOCG wine, Torchiato di Fregona wine, Refrontolo Passito DOCG, Verdiso IGT and Colli di Conegliano DOCG wine, each of them paired with a typical dish as for instance the characteristic Alta Marca Skewer, a rich dish that is defined by precise rules. First of all, it is really important the type of meat chosen: pork, courtyard and flying animals, goat or lamb; the pieces are covered with lard, mixing together aromatic herbs like sage and rosemary. Important is also its cooking, pretty long from 5 to 6 hours to make the meat crispy and tasty.
Tourists should try those cutting boards full of cold cuts and cheeses, risotto with spontaneous herbs or the so called “cicchetti”, lots of small snacks based on fish, meat or vegetables.
Spring of Prosecco offers also interesting themed dinners about different issues about the local food and wine production.
Primavera del Prosecco con Calice - EFW

Landscape, art, music and competitions

There are a series of events connected to Spring of Prosecco that foresee walks along paths and routes on the hills of the province of Treviso to observe and admire the wonderful landscape. Each municipality propose tours in the nature connected to the project “Le nostre Vie” (“Our Routes”) which aims to inform and safeguard at the same time our landscape that lives in touch and harmony with the human work.
The touristic offer, in this period of the year touch pretty all the fields, in fact there are events regarding art like visits to monuments and masterpieces form the past, concerts of classic music such as the festival “Concerti d’Altamarca” (Altamarca Concerts) during the “Festival delle Colline Trevigiane” (Festival of the Hills of Treviso).
Other initiatives enclose food and wine, photographic or journalistic competitions and prizes.
Visitors can accommodate in the numerous hotels and bed and breakfast of the area, enjoying the typical dishes in restaurants and “osterie”. Restaurants, hotels, bed and breakfast and shops are highlighted in detailed lists on the guides about the Spring of Prosecco.

About the author

EFW Staff