CORA' - Timber trade and manufacturing.

The Corà Timber in the Vicenza area for over 90 years has dedicated this page to the city where art, culture and tastes play a major role in the city.

White Asparagus from BassanoWhite Asparagus from Bassano

Bassano del Grappa, in the north of Vicenza, is famous for many things: its Palladian bridge, artistic furniture and ceramics. Bassano is also famous for its White Asparagus, that was known to be one of the favourite dishes of the Venetian Dogi. It is easy to see why: soft, crunchy, sweet, full of flavour, with a wonderful aroma, White Asparagus from Bassano is excellent when served in the traditional manner with eggs. It is also perfect in appetizers and first courses, with meat, fish, and even in original desserts.


baccalaBaccalà alla Vicentina

Another speciality that symbolises Vicenza, which is in the Unesco Heritage Site list, is Baccalà alla Vicentina, a dish made from air-dried cod following a particularly rich recipe that is complex to make. The stockfish comes from the Lofoten islands in Norway and other genuine territorial ingredients such as milk, grana padano cheese and extra virgin oil are added. A small group of restauranteurs passionately uphold the traditional manner of cooking this very particular dish.


cherriesIGP (Protected Geographical Status) cherries from Marositca

Marostica is a picturesque town in the north of Vicenza, famous around the world for its chess match, which was played in 1454 by two nobles competing for the hand of the beautiful Leonora, daughter of the lord of the castle. The castle dates back to 1312. Marostica cherries, which have been grown in Marostica since the Middle Ages, have obtained IGP (Protected geographical status) certification, and they are the protagonist of many fine cakes, fruit salads, and syrups. They are enjoyed preserved in grappa, or used in appetizers, first and second courses.


Cakes and biscuitsCakes and biscuits

Vicenza cakes and biscuits are an authentic expression of the country roots of an area that has become one of the most industrialised provinces in Italy. The biscuits are mostly dry and have wonderful dialect names: i Pandoli, i Pevarini, i Forti, i Zaletti, and there are also plenty of cakes such as Bussolà, Focacce, Trecce, and Panettone that are just as simple and that satisfy even the most avid mouths. A Christmas speciality is Mandorlato from Lonigo, made from eggs, almonds and honey. Typical dessert wines include Torcolato from Breganze, Recioto and Vin Santo from Gambellara.



The best cheese comes from a long rearing tradition that began in the Padua Plain. The most famous quality dairies are in the Altopiano (Uplands) and its Seven Municipalities, where there are immense spaces for grazing. The most famous cheeses coming from this area are Asiago, Grana Padano and Provolone Valpadana, all considered PDO (Protected denomination of origin). Just as famous but rarer are Morlacco and Bastardo del Grappa, Stravecchio and goat’s cheese.



Grappa, a symbol of Italian food and wine excellence around the world, is symbolised by a particular structure: the Ponte di Bassano del Grappa (Bassano bridge), designed by Andrea Palladio and also the historical premises of one of the most antique Italian distilleries. Grappa has been produced in the Veneto region for four centuries, and the most prestigious Italian vines are used to give it a fine, delicate flavour and a clear colour with an intense aroma. Grappa is often flavoured with fruit or herbs.


Red chicoryRed chicory

It is called a “winter flower” because it matures during the cold season. Red chicory has an oriential tradition and was introduced to the Republic of Venice in the 15th century, also reaching Vicenza. The crunchy chicory from Asigliano is known for its aromatic, delicate and tasty flavour. It can be widely used in the kitchen, either raw in salads or cooked in risotto, pasta sauces, and as a side dish with red meat.


sopressaDOP Soprèssa Vicentina

Soprèssa is a symbol of traditional Vicenza food. Soprèssa obtained DOP certification because the pork used to make it is rigorously selected from the local territory, and the traditional recipe is respected to the hilt. It is considered a one course meal because of its soft teture and delicate flavour that is slightly sweet and peppery. It is served best with Marano polenta or oven-dried bread, but is also excellent in other combinations.



Vicenza wines are considered as being very prestigious thanks to the fertile ground and ideal climate for obtaining excellent quality. A wide range of wines is produced in the Vicenza territory, most of which have DOC (controlled denomination of origin) certification: Colli Berici, Lessini-Durello, Breganze, Gambellara, Arcole and Vicenza. Unmissable itineraries in the province (“wine routes”) move between art, food and wine-making.


Dessert wineDessert wine

The three dessert wines best known for their quality and prestige are Torcolato from Breganze, Vin Santo and Recioto from Gambellara. Their bouquet makes you understand why the wine has been called “divine nectar” from ancient times. Torcolato is a warm golden-coloured wine with a sweet taste that is soft, round and dense. Vin Santo is amber yellow with a strong aroma of dried grapes, velvety, harmonious and sweet to the palate. Recioto, a sparkling wine, is best known for its fruity aroma and flavour with hints of almond.


Polenta flour (Cornmeal) from MaranoPolenta flour (Cornmeal) from Marano

Polenta, a symbol of Vicenza cooking that accompanies many dishes, is made using cornmeal, water and a pinch of salt. It is cooked slowly in a copper pot called paiolo while being constantly stirred with a wooden spoon. Marano in the Vicenza province produces one of the best cornmeals, with an intense yellow colour that is flecked with characteristic brown specks. Polenta made using Marano cornmeal is proposed by the best restauranteurs because of its unmistakable flavour.


oilExtra virgin oil

Strangely enough olive trees, which are typically Mediterranean, can also be found in Bassano, Pove, and in the Piedmont area of Monte Grappa, in the Berici Hills and the Lessini Vicentini. The green-gold colour, flavour and fruity aroma of the olives that grow in these areas makes the oil produced perfect for cooking and making dishes unique. The most famous oils from Veneto, which also have DOP certification, are Veneto Euganei and Berici, and Veneto del Grappa.


pastaPasta: Bigoli and Gargati

Regional pasta is one of the most important riches of Italian gastronomy, with Bigoli and Gargati being the most famous in the Veneto region. Bigoli are thick spaghetti usually served with meat-based sauces, and Gargati are short pasta shapes that are perfect with vegetable sauces. Bigoli and Gargati are perfect for refined palates, in particular if served with other exquisite local products.



The cultivation of rice is very developed in the Vicenza territory. Rice has been grown over centuries in the area to the east of Vicenza, more specifically in Grumolo delle Abbadesse. Both Vialone Nano semifine rice, with its amazing ability to absorb flavour, and Carnaroli rice are produced in this area thanks to the numerous channels and waterways. Typical dishes include rice with peas, and risotto made with other typical products like red chicory, mushrooms, black truffle, tasty cheeses..



prosciuttoProsciutto Veneto Berico Euganeo DOP

The first Veneto ham was cured in the area between the Berico and Euganei hills in 1600, and even after four centuries the flavour and aroma produced then are still being produced today. DOP certified, this ham holds a position of honour in Italian gastronomy. Thanks to its soft and unique aroma, it accompanies many Veneto appetizers, first and second courses perfectly.


Leaf broccoli from CreazzoLeaf broccoli from Creazzo

This vegetable goes back to the last years of 1700 and is particularly appreciated for the sulphur it contains, recognised as being a resource that fights tumours. It also contains antioxidants and anticancer substances. It takes its name from the buds that appear along the stalk, called “fioi” (children) in Veneto dialect. It is grown typicaly in Creazzo and is picked from November to February.


PotatesPotates from Vicenza

Mountain potatoes, which already existed in the 1700s, are grown mainly in Rotzo and Posina and can only be found in these areas. Potatoes from the plain, instead, are cultivated in Vicenza, Padova and Verona, above all near the river Guà from which they take their name. The rich soil, which is red and full of iron, gives a special colouring and shine to the skins, from which the name “golden” potatoes comes.


PeasPeas from Lumignano

At the feet of the rocks between Lumignano and San Germano dei Berici you can see terraced vegetable gardens where peas “nostrane” (from Vicenza) are grown. It was the Benedictine monks who probably began this practice during the Middle Ages. Peas from Lumignano are often used as an ingredient in risotto and as a pasta sauce.


Black TruffleBlack Truffle from the Berici hills

The truffle areas in Vicenza province are mostly positioned in the eastern sector of Monti Lessini and in the Berici Hills, with the epicentre being the municipality of Nanto and the Municipalities of Arcugnano, Longare, Barbarano Vicentino, Villaga and Zovencedo. The most interesting of the four species of truffle found in the Berico territory is the summer black truffle, brown-black with an oval shape. It is used in many different recipes, for example omelette or in sauces for pasta.