Food & Tradition

In the Veneto, grappa belongs at the end of a meal, and often it ends up in the coffee cup. A caffè corretto is an espresso "corrected" with a small splash of grappa — the coffee gains warmth, and the grappa becomes smoother. With ammazzacaffè, the grappa follows separately, in its own glass after the espresso.

The Venetian variation is called resentin, the little rinse. You finish the espresso, pour a splash of grappa into the empty cup, swirl it briefly, and drink it in one go. This way, the grappa picks up the remnants of coffee and sugar — a small gesture that speaks to the region's practical mindset.

In spring, Bassano is all about white asparagus. Asparagus from Bassano del Grappa, with its protected designation of origin, grows under sand mounds and stays white as a result. Classically, it's served with boiled egg, olive oil, and vinegar, or finds its way into risotto as a delicate ingredient.

Things get heartier with Baccalà alla vicentina, dried cod that's slow-braised and served with polenta. Another companion is Asiago, a cheese from the plateau north of the town. Both dishes are rich and salty, and a small amount of grappa afterward can help cleanse the palate.

Part of the local tradition is the walk to the bridge. After dinner, many residents of Bassano stroll across the Ponte degli Alpini toward the river and stop at one of the bars along its banks, where a small glass of grappa often accompanies the conversation. There, it becomes clear just how closely the town, its cafés, and its distilleries are intertwined.