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The Treviso Province located in Northern Italy in the region Veneto. It is also known as Marca TrevigianaThis means a historical region "Mark Treviso" which was roughly congruent with today's province. Capital of the province is Treviso
Regions
The province of Treviso is surrounded by the Venetian provinces Belluno, Vicenza, Padua and Venice as well as the province Pordenonethat are in the region Friuli Venezia Giulia lies.
In the northern part of the province are the Belluno Alps. To the south of it there are excellent wine-growing regions, such as the Prosecco wine route between Valdobbiadene and Conegliano occupied. The Bosco della Serenissima (Forest of Venice) lies south of it on a plateau. This is where the Venetians cut their wood for shipbuilding. The southern part of the province is a plain through which the rivers flow Piave and Sile, criss-crossed by a dense network of canals.
places
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Treviso old town
Asolo
- 3 Conegliano
- Prosecco production center
- 4 Castelfranco Veneto
- Birthplace of the renaissance painter Giorgione, with a historic city wall and a railway junction
- 5 Montebelluna
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Conegliano
Castelfranco Veneto
Montebelluna
- 6 Valdobbiadene
- the most famous center of prosecco production
- 7 Vittorio Veneto
- Picturesque town at the foot of the Belluno Alps, on the Meschio river
Valdobbiadene
Vittorio Veneto
Other goals
- 1 Le Colline del Prosecco di Conegliano e Valdobbiadene - The Prosecco hill west of Vittorio Veneto have specialized in the production of the world-famous sparkling wine Prosecco since the 17th century. An idyllic cultural landscape shaped by viticulture. In 2019 this wine-growing region was declared a World Heritage Site.
The Valdobbiadene vineyards
background
The province of Treviso was founded by the Celts, but flourished under the Romans before it came under the rule of the Huns, Ostrogoths and Lombards. During the Roman rule the province was called Tarvisium. During the First World War, the province was badly damaged by the Austrian army.
language
getting there
By plane
The closest airports are:
- 1 Treviso Airport (Aeroporto di Treviso-Sant'Angelo, IATA: TSF). is mainly served seasonally by low-cost airlines. The
- The airport Venice Marco Polo offers a wide range of national and international connections.
- From the airport Verona direct flights to German cities are offered
mobility
By bus
Public road transport is from M.O.M. (Mobilità di Marca). The liner service covers the entire province and larger cities with urban routes
Tourist Attractions
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- Villas by the Renaissance architect Andrea Palladio (World Heritage Site), including
- Villa Barbaro, in burl.
- Villa Emo, in Vedelago.
activities
Regular events
- The Saint Anthony marathon is a popular event in the city Vedelago. It takes place every year on the last Sunday in April. The race starts in the city and ends in Padua. On their way, the runners pass through eight different cities
kitchen
Prosecco, radicchio and grappa are the culinary highlights of the region. Sopressa, a salami, is used in many dishes. Polenta as a side dish is very popular.
The Radicchio is the cult vegetable in Treviso. The harvest begins in mid-November after the first night frosts and lasts into February. The bitter vegetables are used in many ways in local cuisine and should definitely be tried when visiting in season.
Radicchio Rosso di Treviso
Penne al Radicchio
Risotto with radicchio
- The Montasio DOP is a typical hard cheese made from cow's milk from the Treviso region. But it is also produced in the provinces of Friuli-Venezia Giulia and Belluno and partly in the provinces of Venice and Padua. After 2 months of ripening it is naturally lactose-free thanks to bacteria. Young it is eaten Montasio with bread, a little older it is used for gratin.
Montasio
- Sopressa is a salami made from pork, lard, salt, pepper, spices and garlic. It is used in many ways in the kitchen, eaten raw as cold cuts, gratinated with cheese or as an ingredient in a sauce.
Piatto misto with porchetta, sopressa, salame, formaggi misti, marmellate
Polenta and sopressa with melted Morlacco cheese and lettuce
Penne with sopressa, radicchio and Formaggio Morlacco