For centuries Venetian aristocrats, tired of their struggle with the rising waters would head to nearby Treviso to take in the late summer harvest in this green and fertile region.
Doria’s original artisan bakers come from this rich northern Italian area, a little off the beaten touristico track, but nevertheless a quaint and beautiful place to spend a foodie holiday.
Cobbled streets lead to ancient cavernous and luxurious palazzos filled with coloured glass chandeliers sculpted in Venice’s famous Murano district.
It was here in the hills of Treviso that Alessandro Zanin started to produce bread in 1800. The charming story goes that his son Ugo carried on the family baking tradition, but when he met his confectioner wife Antionetta, a sweeter note descended on the business.
Treviso is a place you will also find delicious local specialities including natural dairy cheeses like Montasio or Moesin and it is the area to feast on mushrooms and traditional white asparagus, loved by Italians when wrapped in a simple, slim leaf of locally-produced prosciutto.
It is here that now world-famous Tiramisu was first born, as legend has it, in a local restaurant called Le Beccherie. The word itself translates as ‘pick me up’, thanks to its high voltage coffee content. But interestingly this traditional sweet treat, made with dark chocolate powder, rich mascarpone and locally-made Doria biscuits, is not in fact an ancient treat. It was first invented in the 1960s!
The region is also well known for its cold cuts of pork. Smoked and air dried, these savoury delights include a sausage made from corned tongue.
Washed down with local grappa – a distilled spirit made from grapes. A quick shot of this can clear the palate ready for more rich gastronomy, but be warned – more than two will wipe clean your memory!