Bassano del Grappa by Capovilla
Alvise Capovilla takes us on a 1-day tour in the incredible medieval town of Bassano del Grappa and its surroundings, on the footsteps of the Italian Alps.
The architecture reflects Bassano's location: typical Veneto-style arcaded streets and piazzas are interspersed with alpine wooden balconies, and some of the hostelries have a decidedly Austrian flavour.
Eat & Drink
Vignaioli Contrà Soarda is a unique family project that rises on the hills of Bassano del Grappa in the late nineties. The company and the vineyards are located on the slopes of Valsugana. Pulierin Enotavola, the restaurant that has belonged to the Gottardi family since 1904, a reference point for Bassano gastronomy, was later moved to the winery. The structure as a whole therefore offers not only the opportunity to taste quality wines but also to savor the most typical dishes of the tradition.
Impronta is the brand new address for gourmet cuisine lovers. Located inside a historic bookshop in the heart of Bassano del Grappa, near the entrance to the spectacular Ponte degli Alpini designed by Andrea Palladio.
Lunch at Luigi Zolin Cibo. The atmosphere is that of the traditional Italian delicatessen stores where, among shelves full of specialties of all kinds, sacks of flour and vintage cupboards, waiters dressed in white apron delight guests with the most authentic Venetian culinary tradition.
A drink with friends at Enoteca Mariga, which holds a wine list of over 400 labels (and around 40/45 wines by the glass available every day to be paired with cutting boards of cured meat or delicious canapes prepared with local products).
Barettoni già Antonibon (“già” meaning former) is one of the companies that has most contributed to the history of ceramic art, handing down to this day a magical heritage made of 400 years of alchemical recipes, “royal” supplies and refined craftsmanship.
Located in the centre of Nove, known as the “City of Ceramics”, it is not only the oldest ceramic factory in Veneto, but also the one that became the most important of the Region under the aegis of the Republic of Venice.
The "La Bottega del Baccalà" shop has belonged to the Concato family since 1935. 80% of the business is based on the trade of dried cod (stockfish). The Concato family then proceeds to treat it according to traditional operations. It is beaten and soaked for three days in cold water (which must be replaced 3 times a day). Rinsed, it is kept in a cool environment. At this point, it is ready to be sold even cut into pieces.
Don’t miss a short trip to Maiostica and Asolo.
Asolo is the finest staycation destination: Hotel Villa Cipriani is a country resort that was formerly owned by the poet Robert Browning. The sixteenth-century Palladian villa is set in a hillside garden of pomegranate trees. Rooms have hand-painted bathroom tiles, pastel bedcovers, and exposed beams.
Villa Abbazia is another good choice. The hotel is located in the heart of an 18th century property in the historic centre of Follina, a village in the Treviso commune between Venice and Cortina, the gem of the Dolomites. It's located on the famous gourmet food and wine route, the Strada del Prosecco (The Prosecco Route).
Visit & Taste
Capovilla distillery is open, on request, to B2B professionals and distillates lovers to experience an amazing voyage of discovery trough the secrets of over 60 types of fruit, wine and beer distillates, spirits and grappa. Let Gianni Capovilla tell you the many beautiful stories about his company, whilst indulging in the inebriating aromas and flavours of his renowned “distillati”.
Visit also the Nostrano del Brenta cigar manufacturer along with a tour of the Montegrappa valley where the tobacco plantations are. Many still ignore the fact that years ago, some monks brought over some Havana tobacco seeds from America and planted it in the hills of Montegrappa giving birth to the Tobacco variant we see today. Ever since XVI century, the whole region grew tobacco to make cigars, which tasted completely different from the other typical Italian ones. Sweet, smooth and delicate in flavor and with notes of wood and of toasted nuts, the Nostrano del Brenta are unique and different from anything else.
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