The Colli Berici are a good place to get to know Vicenza’s cuisine. Apart from wine, the traditional activities of distilling grappa and growing olives are still common today. The flavours of the local food are those of typical local products, like the highly-prized, delicately aromatic summer truffles known as scorzoni or the outstanding cold cuts, Sopressa Vicentina D.O.P. and Prosciutto Berico-Euganeo D.O.P.. Then there are cheeses and honey, as well as the peas from Lumignano, the radicchio of Asigliano, the “Fiolaro” broccoli of Creazzo and cherries from Castegnero. It is a cuisine that follows the course of the seasons, and which can one can now easily find in the zone’s excellent restaurants.
Also contributing to the richness of the Colli Berici are the various attractions the area offers to visitors: not only nature and oeno-gastronomic traditions, but also art and architecture. Andrea Palladio is the perfect case in point. Visiting the villas he designed is like entering into an open-air museum. Also worth seeing are the numerous caves, castles and little villages. An unusual day out might be a tour around Lake Fimon or along the roads where the Tai Rosso vineyards lie: you can negotiate them on foot, on horseback or on a bicycle, prior to staying in a cosy B&B or at an elegant hotel.