Venice

Placing the value of Italian agriculture above all else. This is the essence of Fondazione Campagna Amica, established in 2008 to implement initiatives to enhance the profile and prestige of the farming sector, and highlight the important role it plays in protecting the environment, land, traditions and culture. But the initiative has a wider aim, because farming is also essential to guarantee health, food safety, equity, access to food at a fair price, as well as assuring cohesion in social and work contexts. To this end, at its heart, Coldiretti’s initiative represents a major commitment to awareness-raising activities and initiatives aimed at safeguarding health, the environment, culture and local traditions.

GUARANTEED QUALITY

Italian rules and regulations help, as they rigorously regulate farming practices. Respect for these rules guarantees and certifies the quality of farm produce throughout the production chain from field to fork. In many other countries such rules are non-existent or much less stringently enforced. And that’s the idea behind the decision to set up Campagna Amica, the foundation established by Coldiretti, the first major national network of direct sales points from producer to consumer, with members ranging from agriturismos, company direct sales outlets, farmers’ markets and farming cooperatives. These outlets provide an assurance of seasonal, fresh and 100% Italian-grown products.

ITALIAN EXCELLENCE

Campagna Amica supports Italian farming in three principal areas: direct sales, tourism and eco-sustainability. It is a benchmark for anyone interested in the future of the environment, the land, food quality and ultimately our lifestyles. To this end, it organises and promotes centres of excellence throughout the Italian agricultural supply chain from producer to consumer, and champions local production. It showcases the value of high-quality tourist businesses carefully selected and promoted by Terranostra – the Coldiretti association that supports tourism within the countryside and promotes our wonderful national produce. But the association’s work goes further, because it initiates and supports campaigns for safeguarding our forests, lakes and rivers, as well as promoting biodiversity and contributing to the development of renewable energies. In addition, it monitors prices, lifestyles and eating habits, as well as producing knowledge and information tools aimed at fostering healthier eating and promoting lifestyles more in tune with the environment and the use of its resources.

LISON-PRAMAGGIORE DOC

The province of Venice boasts some outstanding viticulture. First among these is the historic Lison – Pramaggiore DOC, grown between the Livenza and Tagliamento rivers and established in 1986. It represents the merging of Lison DOC – created in 1971 to protect the local Tocai wine – and the Pramaggiore DOC created in 1974 to protect the local Merlot and Cabernet wines. Other wines have since been added to the 1986 DOC, including Chardonnay, Sauvignon, Pinot Bianco, Verduzzo (also in its passito version), Malbech, and the native variety Refosco dal Peduncolo Rosso which, after three years of aging, can proudly bear the title reserve. In 2010, in order to raise the profile of the area’s historic “Tocai” wine, local winemakers successfully obtained DOCG recognition for Lison and Lison Classico. Since 2001, for legal reasons, the name Tocai may not be used here and so, in 1999, aware their historic wine was destined to lose its name, local winemakers decided to use the names Lison and Lison Classico.

PIAVE DOC

Piave DOC is another historic DOC region in the province of Venice. It’s situated in an area bordering the left bank of the Livenza river extending down to the mouth of the Piave River. In addition to the traditional vines, this denomination includes the fragrant and rare Manzoni Bianco and the distinctly local Raboso Piave. Since 2010, this has also been vinified in a more elaborate (and partly passita) version called Malanotte, which takes its name from the pretty medieval village in the municipality of Tezze di Piave (TV).

VENEZIA DOC

Since 2010, the two historic DOCs, while maintaining their own identity, have been included in what is defined as a reclassified DOC, the Venezia DOC, leaving producers free to use the denomination that best suits their needs: either Lison-Pramaggiore or Venezia, or Piave or Venezia. The wines produced in the Venice region are particularly fragrant and endowed with remarkable structure and flavour due to the unique soils rich in limestone clays.  In 2010 it became possible to cultivate Prosecco in the area around Venice, which paved the way for the development and production of sparkling wines, a practice that’s been adopted for other varieties as well.

The area between the medieval town of Noale and the historic centre of Mirano is dotted with historic villas and a treasure trove of highly prized farm produce, including radicchio, asparagus, tomatoes and peas. This especially bountiful area near Venice is famed for the quality of its food produce and respect for the seasons.

SPRING

In springtime the asparagus spears start to break through the soil and the bisi – peas – are in bloom. Excellent with rice and when paired with eggs, asparagus can be eaten raw or steamed, while the peas from Paseggia are famed for their fragrant, delicate flavour which remains unaltered long after they’ve been picked and processed. Rich in proteins, sugars and vitamins, they’re perfect in a range of soups, but also ideal in sauces, dressings or side dishes.

SUMMER

As spring turns to summer, tomatoes start to take over the area’s dining tables, and this is when the village of Cappella di Scorzè hosts its annual tomato festival. Its versatility makes it ideal in pasta sauces but also as a main course, stuffed au gratin or in salads, and it’s one the most popular vegetables during the summer months.

WINTER

The king, however, remains late-season red radicchio, which is available from November and throughout the winter. The heart of the red radicchio growing area is the countryside surrounding Scorzè, Zero Branco and Trebaseleghe, and the province of Venice is a major producer. Around 500 of the 2000 or so hectares given over to crops are planted with this highly-prized vegetable, which requires weeks of patient manual processing before it can be harvested. It’s the star attraction of a number of local festivals, including Rio San Martino, Mirano and Martellago. All parts of the vegetable can be eaten: in addition to the more traditional recipes, its roots can be dried and powdered or made into cordials and herbal teas and used as a digestif or to purify the body. The leaves can also be made into herbal tea to aid digestion, cleanse the liver and blood, and as a diuretic. Even the flowers promote the secretion of bile when drunk in herbal teas. Although slightly bitter, indeed perhaps because of this, it’s a singularly pleasant and delicate taste that’s also greatly appreciated internationally. In the kitchen, it’s delicious in risottos but can also be used raw, baked or as an excellent topping on pizza. There are also dessert recipes and it can even be used to make beer. The area is also known for the growing of young leaf salad. While production used to be limited to just the milder months of the year, with today’s modern technology it can be grown all year round, although it’s mainly eaten between March and June.

Paseggia Pea Festival, Rio San Martino Radicchio Festival, Gardigiano Asparagus Festival, Cappella Tomato Festival:
www.prolocoscorze.it

Mirano Radicchio Festival:
www.prolocomirano.it

Martellago Radicchio Festival:
www.prolocomartellago.it

WONDERFUL ASPARAGUS

Between the sea and land, this area boasts a rich variety of quality food produce, and, thanks to the favourable environment, highly prized crops such as white asparagus thrive. Bibione Asparagus is very popular and is grown in the municipality of San Michele al Tagliamento, in a stretch of land between the Adriatic and the Tagliamento river known for its particularly warm groundwaters. The salinity of the land here lends the asparagus an intense and highly distinctive flavour. The Palazzetto white asparagus grown around San Donà di Piave and Eraclea along the Piave river has today become a niche product. All these varieties of white asparagus can be cooked in numerous ways, including boiled, served with a simple dressing, or baked au gratin, and can be used as the main ingredient in risottos and soups, or in the local speciality with boiled eggs.

ECLECTIC TOMATOES

Along the Cavallino Treporti coast tomatoes are one of the most widely grown crops. In July they become the main ingredient in many delicious recipes and tasty, refreshing salads. Once used just to add a splash of colour and liven up the look of a dish, today they’ve become the central ingredient in a healthy Mediterranean diet. Several tomato varieties are grown in the area, including Insalataro, Grappolo, Cherry, and traditional Beefsteak.

CHEESE GALORE

Though it might not be immediately obvious, the ideal conditions for tomato and milk production have much in common. So it should be no surprise that the area also boasts some excellent cheeses, such as Montasio, a Protected Designation of Origin (PDO) cheese. Made from milk produced exclusively by farms within the area around Portogruaro, it’s considered to be a genuine cheese, and, although made using traditional cheese making techniques, the process meets all modern legal requirements. Firstly, this determines how the cattle are fed, as well as the area they’re raised in and the milk production process itself. Secondly it covers requirements concerning the technology used in cheese making. Compliance with these regulations guarantees a product that has very clearly defined characteristics. Depending on how long it’s been aged, Montasio cheese can be defined as fresh, medium-mature or mature.

COASTAL DELICACIES

But the whole coastal region is brimming with outstanding food produce which grace dining tables in every season of the year. Among these, of particular note are the Red Dates from Cavallino, grown in an area extending from the mouth of the Sile river to Punta Sabbioni, bitter green Montine asparagus (the star of the famous Cavallino Treporti Asparagus Festival, held every spring), the walnuts grown around the area’s major rivers, the tomatoes from Cavallino and white peaches from Venice.

Festa della Sparesea

The coastal town of Chioggia conjures images of the sea and fishing. Because of its strategic location bordering the Venice lagoon, the Adriatic Sea and the mouths of the Adige river and the Po delta, Chioggia is known locally by the nickname “Little Venice”, and is a popular seaside resort. Good food is the order of the day here, and the town’s location strongly influences its cuisine.

KING RADICCHIO

While scampi, squid, prawns and cuttlefish are staple lunchtime or dinnertime fare, Rosso della Laguna – Lagoon Radicchio – is one variety of Veneto radicchio that’s gained international recognition. Chioggia’s light, clay-free and mineral-rich soils allow this famous and highly-prized variety of Red Radicchio to thrive here. While mainly eaten raw in salads, it can also be grilled, sautéed or used in risotto and lasagna dishes. It’s rich in mineral salts – particularly potassium, calcium, phosphorus and vitamins – and low in calories. You can find it for sale during the winter months.

MARINE PUMPKIN

But Chioggia is not only famous for its radicchio: from August to late October Marina di Chioggia pumpkin is harvested. Once considered a “poor man’s food”, today its versatility makes it an excellent ingredient in many dishes. The edible variety first arrived in Europe after Christopher Columbus discovered the Americas, but even before this inedible pumpkin varieties were found in Italy. Despite its low nutritional value, it’s a wonderfully tasty comfort food rich in vitamin A, as well as a fair amount of vitamins B and C, mineral salts and pectin. It’s easily digestible, making it ideal for low-calorie diets and diabetics. It can be eaten in numerous ways: boiled, baked, fried in thin slices, used in a range of soups and risotto and makes a delicious and widely appreciated filling for tortelli and similar filled pastas.

OTHER DELICACIES

Carrot, beetroot and Chioggia white onions are also popular here and grow well in the excellent soils. Carrots are grown in two specific periods: from October to March, and from May to August. Beetroot, known locally as erbetta rossa can be found throughout Europe, but is traditionally grown in spring or autumn in Chioggia. Thanks to the mild climate and hot, dry summers, Chioggia’s distinctive white onion variety thrives and may be harvested early.

Much of the Venetian area lies along the banks of the Brenta river, between Venice and Padua. In the past this waterway was much admired by Venetian nobility, who would ply its waters aboard traditional Venetian rowing boats and stayed in fabulous private Villas. Today, the splendid architectural heritage along its banks is open to the public and in summer tourists can admire the wonderful frescoes within and take river cruises. Many first-rate cafes and restaurants can also be found along the route.

GIARE ASPARAGUS

The area is also famed for Giare Asparagus, Meraviglia di Venice green beans and young leaf salad. These specialist crops, already grown in neighbouring areas, make this a truly unique region where tradition and modernity, history and fine food merge. Its proximity to the brackish waters of the lagoon means mineral salts, including sodium and above all magnesium, are transmitted to the soils in a manner not found elsewhere. The saltiness of the soil enhances the flavour and heightens the savoury aroma of their spears while improving their well-known diuretic properties. In this corner of the province of Venice the summers are not too hot and winters are tempered by the nearby sea, allowing crops to ripen early. Since 1979, the annual Giare Asparagus Festival has been held in the town of Mira, to celebrate the area’s agricultural heritage and its importance to the local economy.

BEANS AND YOUNG LEAF SALAD

Meraviglia di Venezia green beans are a popular crop in Mira and Campagna Lupia, two towns boasting strong farming traditions situated between Venice, the province of Padua and Chioggia. This green bean has excellent properties and is recommended in the diets of diabetics or those with high blood pressure. They’re the main ingredients in a range of soup recipes and can be sautéed, boiled or used in more refined dishes. However, this is a niche product grown by local producers and sold in local street markets. It’s grown in late spring or early summer and is ready for harvesting from May onwards. Young leaf salad is a speciality crop grown in the towns of Mira, Dolo and Campagna Lupia. It prefers well-tilled, fertile soils and is grown in greenhouses, almost entirely using a variety coming from ancient Venetian lettuce. It’s excellent raw and most is consumed this way, making it ideal for cold dishes. It pairs well with fish dishes as well as soft, fresh cheeses.

Venice. Just the word is enough to conjure the beauty of its lagoon, architectural treasures, narrow streets and squares. While Venice is enjoying a boom in the number of starred chefs for an area with such a small population, there’s also no shortage of superior-quality produce to be found locally. In fact for centuries now the islands of Sant’Erasmo, Le Vignole, Lio Piccolo and Mazzorbo have been producing artichokes of the highest quality, fruits of the toil and of the tenacity of local farmers who’ve managed to preserve the authentic flavours of the past, despite modern food trends and globalisation.

VIOLET ARTICHOKES

This is particularly true on Sant’Erasmo where the soil allows Violet Artichokes to be grown (the variety itself is named after the island). Tender, fleshy, elongated and with few thorns, the Sant’Erasmo artichoke has dark violet bracts (scaly leaves) enclosing a heart with an unmistakable taste. Depending on the weather, the first artichokes are typically harvested in early April. These are called castraùre and are the fruits growing at the apex of the plants. These are harvested first to encourage the 18-20 lateral artichokes to develop. These are called botoli, and are equally tender and tasty. Castraùre are famous for their unique, distinctive flavour. They’re very tender, possess highly prized organoleptic properties and can be used in numerous recipes.

BARENA HONEY

Another of the lagoon’s delights is Barena Honey: this richly aromatic honey has a surprising flavour and pairs perfectly with both fresh and mature cheeses. Since ancient times this precious honey has been produced from a now rare flower, called Sea Lavender, which prefers the brackish waters found along the Venetian coast. To make this honey today, beekeepers site their hives on the edge of the salt marshes so as the bees leave, they’re attracted exclusively to the Sea Lavender flowers. The action of the waves, coupled with the scant protection work carried out on the lagoon and the degradation of the salt marshes, limits the production of this honey, so much so that it can now be defined as a niche product today only available from businesses selling directly to consumers.

MERAVIGLIA GREEN BEANS

The area’s speciality produce also includes the Meraviglia di Venezia green bean, which is found in Cavallino-Treporti, some other islands including Sant’Erasmo, Vignole, and a few locations on the mainland. This climbing variety of green bean is harvested by hand so as not to damage the pods or plant: harvesting begins in May and can continue until November if plants are adequately protected.

Enjoy the great outdoors on two wheels surrounded by splendid villas while enjoying superior-quality food and produce. Paolo Tamburini is a Professional Bike Guide based in Villa Giulia, a well-known spa in Jesolo, set within a splendid garden just a stone’s throw from the Venetian lagoon. Paolo has spent many years competing in off-road Enduro, Rally and Marathon races, and has been Italian champion several times. An avid cyclist since 2006, he’s also taken part in some of the world’s most extreme races, both on- and off-road. This led to his decision to turn his passion into his profession. After successfully completing mountain bike guide training with the National MTB Academy in Finale Ligure, he became a professional bike guide with AIG2R, acquiring the licence to guide both groups and individual cyclists.

RIDES FILLED WITH TRADITION AND FLAVOURS

Paolo is constantly on the lookout for new routes and adventures to ensure his guests’ experiences are truly unforgettable and has put together a range of breathtaking two-wheeled tours suitable for all experience levels. The tours are your perfect way to enjoy the outdoors in good company, make new friends, share fantastic experiences, and admire spectacular landscapes and views – many of which can only be reached by bike.

All trips are original and meticulously researched, ensuring you have the perfect opportunity to explore the local area and learn about the traditions and ancient flavours of Northern Italy, including the regions around Rovigo and Venice – Paolo’s back garden.

A CICCHETTO IN THE LAGOON

One of the most popular excursions in the Venice area is the Cicchetto in Laguna (Light lunch in the Lagoon) tour: this is the ideal way to spend a few delightful hours in good company while enjoying nature and breathing clean, healthy air – your perfect escape from the stresses and strains of daily life. Accompanied by your professional bike guide, you’ll pedal along the enchanting Jesolo coastline before stopping at the charming Agriturismo La Barena. Here, you’ll be welcomed and pampered like one of the family, sample some local culinary delights, and enjoy an authentic Venetian lunch overlooking the Venice Lagoon. Once finished, you’ll have further opportunities to admire the lagoon as we take a short boat ride to reach the opposite shore before resuming the ride.

The tour also offers riders opportunities to see graceful flamingos, marvel at the unique colours of the local salicornia plant, and spot herons and many other unique and colourful birdlife species all contributing to an unforgettable experience.

To see all Paolo Guida Bike excursions, visit the guidabike.com website or follow our official Instagram and Facebook pages where you’ll find our fully updated calendar.

Paolo Guida Bike
Tel. + 39 335.6348001
paolo@guidabike.com