What could be better than a good glass of red Valpolicella wine accompanied by one of the many local specialties, with an authentic and genuine flavor? Let's go together to discover the typical products of this area, all to ... taste!

In Valpolicella, thanks to the always mild climate, the cultivation of the olive tree is remarkable: the oil produced here has an intense green-gold color and a delicate perfume, with a slight bitter sensation.
The ideal use is raw: a small amount is enough to enhance the flavor of your favorite foods.

The main characteristic of Valpolicella extra virgin olive oil is the traditional pressing of the olives, harvested by hand in the period between the end of October and November.

Produced in high mountain farms respecting the traditions handed down for centuries, the cheeses of Lessinia are among the most appreciated in the whole Peninsula.

Monte Veronese is recognized for its unique taste, obtained from the excellent milk produced on local farms, which is processed by hand and with natural rennet, according to traditional methods.

There are three varieties of Monte Veronese DOP:

- Whole Milk (marked with a light green label)

Obtained exclusively from whole, raw or pasteurized cow's milk, it is seasoned for a period that varies between 25 and 60 days.

- D'allevo mezzano (marked with a blue label)

Obtained from partially skimmed cow's milk, it undergoes a maturing period from 90 days up to 6 months.

- D'allevo vecchio (marked with a black label)

Made from partially skimmed cow's milk, it is left to mature for a minimum of one year.

Monte Veronese drunk in Amarone is definitely worth trying: the forms are immersed in the must of the freshly picked grapes, leaving them to rest for a period that depends on the weight of each individual form.

The cheese is then removed from the vats, dried and then seasoned for a period of between six and eight months.

For those wishing to experience something different, in Lessinia fresh cheeses with aromatic herbs are also produced, such as thyme, sage, elderberry and nettle, which give a particular but delicate flavor.

Alternatively, a sweet and at the same time aromatic ricotta that goes well with honey, jams and mustards.

The tradition in Valpolicella and Lessinia in the production of pork sausages is very long.

Famous is la sopressa, soft and fragrant, produced only with fine cuts of pigs reared in the area.

The minced meats are seasoned with salt, pepper, garlic and rosemary, producing a pink-colored salami which is subjected to a maturation of up to 60 days, until obtaining a salami with a pleasant and genuine flavor.

But for gourmets there are also salami (to taste the one with Amarone!), Bacon, lard, salamelle, mortadella and cotechini, always accompanied by a good glass of red wine.

With its unmistakable scent, the black truffle is mainly collected in the area of Lessinia and Monte Baldo, but it is also found further down the valley, hidden among the woods that cover the hills of Valpolicella.

The finest truffles are used raw to flavor the dishes: try a simple but delicious dish of tagliatelle with black truffle!

In spring, walking through the meadows of Lessinia, observe the bees busy pollinating the flowers, to produce a honey with remarkable benefits and that is appreciated by all true gourmands.

During the spring period, the flowering of peaches and cherry trees offers us a suggestive spectacle, which attracts many people every year, even just for a simple photograph.

But it is in summer that sweet fruits can be appreciated. Peaches and cherries are in fact an excellent and refreshing snack at any time of the day, which is impossible to resist!