The pre Alpine territory of the province of Treviso is known as the Alta Marca Trevigiana.

The residential areas are surprisingly impressive, full of stylish walled towns, citadels, imposing castles and typical stone houses.

No doubt the local powers wanted to put the heat on their neighbours in all powerful Venice.

Indeed, Palladio worked here and the painters Cima da Conegliano, Giorgione and Antonio Canova were all born in the area.

The local food consists of mushrooms, asparagus, fresh trout, pappardelle and the wonderfully named 'erbe spontanee' or spontaneous herbs,  or more precisely wild herbs.

A specialty is 'involtini alle erbe' or slices of rolled veal wrapped in the said herbs and fried gently.

The snails or 'chiocciole' caught our eye. In the dialect they are called 's-cios', 'cornioi' or 'bovoni' and perhaps refer to the three varieties used in the local cooking.

They are mainly eaten in summer when the main 'Sagre dei Scios' are held. They are cooked with vegetables and tomatoes or alternatively 'in bava' meaning boiled and tossed in a salad.

The local kebabs are popular in spring and autumn. Once small birds and small mammals were popular skewer material, but today the meat unfortunately tends to be pork, chicken and lamb.

The meat is placed on the iron rods with sage, lardo and potato slices. The secret of a good kebab according to Altamarca is to keep the meat soft for the whole cooking process, typically five hours.

'Sapori d'Altamarca' means 'Flavors of Altamarca' and is also the title of a booklet produced by the members of 'Altamarca', an association to promote the food and wine of this territory.

The association can be found at www.altamarca.it and they are based at Valdobbiadene, the capital of prosecco wine.

Just ask for a bottle of 'Prosecco di Conegliano Valdobbiadene'. 

Why not combine a visit to the area in mid September when the National Spumanti Fair is typically held.

The very keen may want to contact the Scuola di Viticoltura ed Enologia di Conegliano who have guaranteed the quality of the local brew since 1876.

www.scuolaenologica.it