イベント > Products, flavors and charm of the territory

PRODUCTS, FLAVORS AND CHARM OF THE TERRITORY Themed dinners with special local products of Montello and Asolo hills. Every Thursday from May to October we propose a tasting menu with our own biological products by certifical “Slow-Food” producers.  Every dish will be combined with wine from the Consortium “Asolo and Montello hills”.

 


更なる有効な情報
The tasting menu will be every Thursday from May to October, from 7.30 p.m. to 9.30 p.m.
Every menu includes three courses and three different glasses of wine.
Reservation required, from a minimum of four to a maximum of twenty; to do at least two days in advance.
  • via bassane 1
    Asolo (TV)

LOCANDA BAGGIO


Introduction
Historical restaurant located in one of the most beautiful villages in Italy, a love for local produce, great passion for the ancient local recipes combined with a deep knowledge of gastronomy and modern cooking techniques. This is how an outstanding gourmet proposal is born from our fine dining restaurant , which follows the natural rhythm of the seasons.
 
お問い合わせ先
VIA BASSANE 1
31011 - ASOLO (TV)
+39 0423539648 www.locandabaggio.it
追加情報
More information (historical context)
Our restaurant is located in a pleasant place, it's hard not to be captured by the charm of Asolo, a medieval town in the province of Treviso, one of the most famous and beloved districts. All the surrounding area of  this small town clinging to the hills, is in fact a whole overlap and a succession of breathtaking views, on the background of Monte Grappa; from here you can look at the surrounding plains , covered with olive trees, cypresses and vineyards.  The surrounding villages are the home of many cultural and artistic places, such as the Temple of Canova in Possagno, Villa Barbaro in Maser and Villa Emo in Fanzolo of Vedelago both of them by Palladio. In 1978 I fell in love with this place and I decided to move my business from San Zenone degli Ezzelini, a village in which my father founded his restaurant called ‘’The Sunflower’’ and where I learned the art of cooking. The passion for raw materials has led me over the years to build a series of menu inspired to the traditional Treviso and Veneto kitchen, reinterpreted thanks to the imagination and experience, and prepared with modern cooking techniques, respectful of nutrients and easy to digest. Our menu is indeed a symphony of dishes both from the sea and from the land with a modern twist, cooked with great passion and a careful search of ingredients, from Rotzo potatoes to pearl white corn, from bean Gialet from the region of Val Belluna to Morlacco cheese of Monte Grappa, in order to enhance our local products.
 
Event
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