The typical characteristics of our territory, and in particular the hydrogeological structure and the microclimate of the Euganean Hills, together with the industriousness of man’s work, are able to create renowned and food and wine products, also with protected origin.
The Euganean Hills - that soar like a volcanic island in the Mare Magnum of the Po Valley - can boast of having given birth to the first Italian Bordeaux wines. The flagships of the D.O.C. wine production are the Serprino, the Colli Euganei Rosso and the white wines made from Muscat. In all, there are 12 D.O.C. wines that, for their sensory qualites and taste, are known and appreciated throughout the world.
The plain which opens between the Berici Hills and the Euganean Hills presents homogeneous aspects for its natural and environmental characteristics. The presence of the two groups of hills, in fact, affects the windstream, rainfall and temperature of this location. The climatic equilibrium is therefore optimal for a good curing. The territory (in its near totality, is still divided between areas of cultivation and woodlands) and the predominantly agricultural economy guarantee an ecologically healthy environment. It is here that the P.D.O. Veneto Berico-Euganeo Prosciutto was born: with a maturing period of at least 12 months, its pink colour and its extraordinary sweetness, it stands out among the products of excellence that our area has to offer.
The introduction of the olive tree in the Euganean Hills occurred in the very distant past; some sources document its presence even during the Pliocene era, but it is more likely that the olive in the Po Valley dates back to pre-Roman times. The area dedicated to its cultivation consists of over 400 hectares of olive trees, that every year are increasing, most of them terraced, currently cultivated by over 525 farms in the Euganean Hills, maintaining a cultivation of about 150,000 olive plants that contribute to enhancing the areas suitable for this special kind of agriculture.
Our region boasts a secular tradition in apiculture and, therefore, in the production of honey and derivatives such as propolis, pollen, wax and royal jelly. The exceptional variety of flowers, plants and grasses promotes the production of a vast assortment of honeys: from the classic acacia, wildflower (millefiori) honey, to honey from dandelions and linden, to the rare and valuable alfalfa honey.