Go Veggie, Go Green!

Family-run farms in Cavallino-Treporti are vital guardians of heritage, preserving traditions passed down through generations. As you explore the area, don't hesitate to approach the cultivated fields, where you can exchange smiles and words with local farmers, the wise heirs of a deep love for the land. This is our coastline: a vibrant mosaic of life, nature, and hospitality. 

Engaging with the growers and visiting the greenhouses, where top-quality fruits and vegetables are nurtured, offers a genuinely enriching experience. You will likely hear stories about the unique soil of Cavallino-Treporti, situated between the sea and the lagoon. This location creates a highly saline environment, endowing the coastline’s fruits and vegetables with a distinctive flavor. 

Among the local crops, tomatoes certainly stand out. Present in the area for centuries, tomatoes became a staple after the 1966 flood devastated the region's fruit trees. Today, the most common varieties include the “insalataro” round tomato, cherry tomatoes, and the “cuore di bue”. The excellence of these tomatoes is further enhanced by their harvesting, still performed exclusively by hand. 

From March to the end of May, however, the “sparesee” or bitter green asparagus known locally as “montine”, reign supreme. These are savored raw in salads and cooked in soups, creams, and stews, and are a key ingredient in superb risottos. The asparagus are a source of pride for our community, which celebrates them with the annual village festival, the “Festa dea Sparesea”, held on April 30^th and May 1st at Piazza Santa Maria Elisabetta. This festival features food stands and entertainment, offering a slice of genuine local life.

Artichokes are another delicacy, primarily cultivated in the Lio Piccolo district. The artichoke season begins at the end of April with the harvest of “castraure”, the first tender shoots of the plant, which are highly prized for their unique flavor. The brief availability of “castraure”, lasting only about 10-15 days each year, makes them a gastronomic treasure. The harvest of slightly larger artichokes, known as “bòtoi”, continues until mid-June. If you find these delicacies on a local menu, don’t miss the opportunity to try them.

Cavallino-Treporti isn’t just about vegetables; fruit trees are also a common sight in private gardens here. One particular type, the jujube tree, thrives in this fertile land. Its fruits, resembling brown olives, ripen in early autumn – September and October – and are enjoyed fresh or used in alcohols and jams. 

You can find all these local products at the weekly markets in Treporti, Ca' Savio, and Cavallino, or directly from the farms. Additionally, we recommend sampling traditional dishes prepared with these ingredients at local restaurants along the coast, an unforgettable culinary experience during your stay in Cavallino-Treporti.