is located in the exclusive production area of Conegliano Valdobbiadene, where for decades the production of Prosecco Superiore DOCG has been handed down with great wisdom and passion, becoming for us a foundation and a deep bond with the territory.
In the heart
embedded in the territory
of a UNESCO World Heritage site
The hills of Prosecco Conegliano Valdobbiadene, UNESCO World Heritage Site.
between man and the environment has created a unique cultural landscape.
Art & Culture
The territory of Conegliano offers many artistic, historical and cultural works to learn about and visit.
The Duomo, founded as Santa Maria dei Battuti in the fourteenth century, is today the most important church in the city, dedicated to Santa Maria Annunziata and Patron Saint Leonardo. It represents a central architectural and religious point of reference: the building is inseparable from the Scuola dei Battuti, which is to all intents and purposes an integral part of the Renaissance complex of the Duomo, thus constituting an artistic centre that preserves some of the most important paintings of the entire Conegliano area. In 1593, the entire facade was covered with frescoes by Pozzoserrato, still in a good state of conservation, thanks also to recent restorations.
In the same area, you should also visit the Church of Santa Maria di Feletto, which dates back to the second half of the 15th century, and the Molinetto della Croda, an ancient water mill located in the Lierza Valley, between the municipalities of Refrontolo and Rolle.
Duomo di Conegliano
Molinetto della Croda, Refrontolo
Castello di Conegliano
Abbazia di Santa Maria di Follina
The Oenological School of Conegliano is historically the first institute in which oenology was studied; it was established in Conegliano in 1876, precisely because of its position within the Prosecco production area.
Considering all the specialisations, it currently has more than 1200 students. The area of the institute is also home to the Conegliano Campus of the University of Padua which hosts the three-year degree course in Vinicultural and Oenological Sciences and Technologies and CIRVE (the Interdepartmental Centre for Research in Viticulture and Oenology). It is also home to the Viticulture Research Centre (VIT) of the CRA (Agricultural Research Council).
Extraordinary events & traditions
Since 1976, mushrooms and cooks have been coming together at the “Cocofungo” event to exalt the flavour of the former and the craft of the latter. Thanks to the enthusiasm of the small group of restaurateurs who immediately believed in the potential of this project, Cocofungo became the manifesto of the great gastronomy of Marca Trevigiana, also anticipating the many themed gastronomic fairs that subsequently spread throughout Italy; it constitutes a real leader in the panorama of national food and wine tourism. Cocofungo has attracted the attention of the public also thanks to a precise and constant attention to quality and a capacity for renewal that has amazed even the most attentive and refined palates. Every autumn, in the participating restaurants, they can find new interweavings of flavours, intuitions, creativity and, above all, raw material of extraordinary quality.
Another event of historical and cultural importance is the Dama Castellana di Conegliano, an event that every year commemorates an ancient battle that took place between the people of Conegliano and Treviso in 1231. The victorious inhabitants of Conegliano, were carried on the shoulders of their adversaries, along a steep street, Calle Scoto de Scoti or Calle degli Asini, on the hill where the castle of the city of Conegliano stood and still stands. La Dama Vivente The Living Lady is Conegliano’s historical re-enactment par excellence. This is testified by its fame in Italy and abroad and its consistent presence at all events in which the Province of Treviso and the Veneto Region promote the territory for tourism purposes.
Dama castellana di Conegliano
Concerto di Uto Ughi
The memorable cuisine
of our land
The cuisine of Conegliano Valdobbiadene is rooted in the era when the hill dwellers, even before shepherding, lived off hunting and wild fruit from the woods. Game has traditionally been cooked on a spit, roasted or stewed, accompanied by the typical polenta. To enrich the table in the autumn and winter months, there is a wide range of forest mushrooms to choose from, such as honey mushrooms and chanterelles.
In the spring, cooking is renewed by drawing on wild herbs from the meadows, added to risottos or omelettes, the pride of Treviso cuisine.
Many typical cheeses such as Bastardo, Morlacco or Imbriago feature in tasty aperitifs.
Finally, for those who love fish, you can taste the Prosecco Superiore DOCG accompanying it with the specialities of our Adriatic Sea, both grilled and baked.