The two main typical food products of the high plain of Asiago in Veneto are salami and cheese.

Although you might expect these salami to be made from pork, the valley folk do a good turn in producing versions with goat, roe deer and chamois.

They taste fantastic if you can get the images of harmless, delicate animals bounding through the high plain out of you mind.

Asiago cheese is the most famous in Veneto and recognized as DOP.

The version 'pressato' is the one to look out for. It is primarily produced in the provinces of Vicenza and Trento.

Honey, potatoes, celery and the salumi are all good value. The abundance of wild herbs also give rise to many sadistic liqueurs.

Kumetto, Amaro Asiago, Amaro Cimbro, Kranebet and the grappas should all be treated with care.

Also try a local balsamic honey, the creation of the Guoli Beekeeping establishment.

The distinctiveness of the product is the addition of 'gemme di mugo', a mysterious product not listed in any English reference we can find.

Nevertheless, the honey has a lightness, a refined resinous quality and an elegant taste.