Food and wine
If you think that good food and wine are among the key ingredients that you need to make a holiday into a unique experience, you’re in the right place. We’re here to tell you where to find culinary delights in Bibione.
The inland and coastal areas both contribute to the wealth of flavours and traditional products that you can savour in the resort.
The selection changes with the seasons, but you can always enjoy a wide range of foods on a variety of tours of wineries, farms, markets, agritourism establishments and restaurants.
Get ready to explore the local area and discover its traditional cuisine. It’s a unique opportunity to learn about Bibione’s history and customs.
Let the pleasures of the palate work their magic! Here’s a little taste of the products that you’ll find during your stay…
- White asparagus
- Fruit and vegetables that are grown in the inland areas
- Sausages, dairy products and cheeses by local producers
- Fish from the sea
- Freshly caught oily fish from the sea
- DOC Lison-Pramaggiore wines, which have been made organically for years.
If you’re curious and you can’t get enough of spoilers… here’s a sneak peek at what you’ll see and do
Lison, Pramaggiore, Portogruaro, Annone Veneto and San Stino are some of the main towns and villages covered by tours of the fertile countryside. They’re just a few miles from Bibione and it’s easy to reach them by car or public transport. They all have wine-making traditions dating back centuries because the wealth of calcium and calcareous clay in the soil made it the ideal location for the Republic of Venice’s vineyards.
When you follow the routes, you’ll visit producers and see for yourself the methods used to grow and make wine and a wide range of foods, such as PDO cheeses and cured meats. The wine companies on the vast plain organize guided tours of vineyards, wine events and tastings of their exceptional products in wineries. You’ll get to know the production secrets behind their wines, the majority of which are organic. With 450 hectares of organic vineyards, the Lison-Pramaggiore DOC area is one of the biggest organic vine-growing zones in Italy.
The Lison-Pramaggiore Wine Route
While it’s easy to travel to these sites by car, it’s also worth exploring them more slowly if you aren’t in a hurry. Really get to know the local area, history and traditions by following leisurely cycling routes. There are four tours that we recommend:
- La Zona Classica
- La Zona del Livenza
- La Zona del tagliamento
Some real masterpieces have stemmed from the area’s wine-making traditions. The red, white and rosé wines all have DOC status and some of them are organic. For some years now, crisp Prosecco and sparkling wine have also been made here. Lison DOCG takes its name from a village in the area. DOCG stands for “Controlled and Guaranteed Designation of Origin”. Most of the wineries in the area are part of a voluntary organization for the protection of DOC wines. Organic agricultural techniques were introduced back in the 1990s.
A brief overview of the Bibione Agricultural Cooperative
Founded by 14 refugees from Istria in 1959, the Cooperative helped to reinvigorate the cultivation of Bibione’s most famous item of produce: White Asparagus.
Today, it brings together eight different farms from the Bibione area. The cooperative sells fresh, wholesome local products in its very own store, which is near the entrance to the town and is open from late April until the second half of October.
Have we piqued your curiosity by mentioning White Asparagus?
It’s grown from early March until late spring and since 1970 it’s even had its own festival in Bibione. The Asparagus Festival takes place in Piazza Mercato between April and May. Visitors can taste and buy numerous culinary specialities that are made with this sublime piece of local produce, along with other locally sourced fruits and vegetables.
Arborio rice and the Terzo Bacino area
“Arborio” is a type of rice that is grown in the Terzo Bacino area. The seeds are traditionally sown after 25 April, which is a public holiday in Italy. After the harvest, the rice is sold to rice mills, where it is hulled, polished and packaged.