Every year, food and wine tourism brings millions of visitors to Veneto. They roam far and wide, discovering a unique array of dishes, ingredients, flavours and aromas.
Bibione and Caorle are not only two of the region’s most famous resorts, but also unmissable stops for travellers who love to indulge in the pleasures of the palate on holiday.
Bibione might be renowned for its broad beaches and mild climate, but it also has plenty of surprises in store when meal times roll around!
One of the hallmarks of the town’s cuisine is the use of fresh, local products, many of which go straight from the farm – or the sea – to the fork. What’s the star of the Bibione culinary scene? Fresh seafood! From broeto de pesse (traditional Venetian soup) to bigoli in salsa (handmade pasta with anchovies and onions), every dish in Bibione has a story to tell about the Adriatic Sea. Don’t miss the many different gilt-head bream, European bass, squid, sardine and prawn recipes on offer in local restaurants.
The land also provides Bibione with a whole host of culinary delights. Bring out the best of the cured meats, cheese and famous local white asparagus by complementing them with wine from the nearby hills, such as the legendary DOC Prosecco.
Food lovers should check out not only the seasonal festivals and the numerous restaurants dotted throughout the resort, but also the many farms that run guided tastings and culinary workshops, where they can discover authentic Bibione flavours and treat their taste buds to traditional dishes.
Bibione is just a few miles from Caorle, which never fails to win visitors’ hearts.
The picturesque fishing village is famous for the colourful houses lining its narrow streets, but not everyone realizes it’s also home to one of the richest, most mouth-watering food and wine scenes in Italy.
A long history of fishing and farming has shaped Caorle’s cuisine, making it highly distinctive and truly special. If the traditional dishes could talk, they would tell tales of artisanal fishing, casting nets every morning, and recipes that have been handed down from one generation to the next.
The most famous specialities include broeto caorlotto (similar to Bibione’s broeto de pesse, but with a local twist) sarde in saor (sardines marinaded in onions, vinegar and raisins) and moscardino (musky octopus), the jewel in the crown of this part of the Adriatic.
Seafood lovers should head to the vibrant Caorle fish market, which is open from 8:00 am to 11:30 am every day from Tuesday to Saturday. Buy some freshly caught fish or simply enjoy the quintessential local experience of strolling among the stalls!
Seafood isn’t all that Caorle has to offer: farming traditions are alive and well in the surrounding countryside, where wine and cheese are made and some of the region’s finest vegetables are grown. Radicchio and wild herbs are key ingredients in many traditional recipes, which are often served with local wines such as Raboso and Verduzzo.
Sun, sea, sand and stunning town centres already make Bibione and Caorle great places to visit, but they’re an even more tempting prospect when you add food and wine to the equation.
Pack your bags, prime your taste buds and get ready for an incredible culinary journey with Lampo Group this autumn.
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