Treviso has a very impressive food history as we shall see, but first, breakfast…
Camelia Bakery (Intermediate A), 30 Via Palestro, cameliabakery.it
There are heaps of great cafes all over the centre of town, most with much more outdoor seating than here, but I really liked the coffee and brioche and the staff were lovely.
Antico Caffè Piazza Pola (Intermediate B), 15 Piazza Pola
Another good spot, this time with lots of seating outside in the peaceful square.
By the way, in the north a filled croissant is called a Brioche, whereas further south it’s a Cornetto.
Hostaria dai Naneti (Intermediate A+), 2 Vicolo Broli, m.facebook.com
This little winebar is really popular with locals, and for good reason. It’s a great place for an ombra (a small glass of wine) and a Mortadella sandwich, cut from the biggest sausage you’ve ever seen in your life! What’s not to like?
It’s very popular with the locals so you must reserve if you want to sit at one of their tables out in the square, or do as I did and stand at a shelf inside. Any minor discomfort of being in a packed noisy bar is well worth the experience though. A must visit I would say.
Hostaria Antica Contrada delle Due Torri (Intermediate B+), 8 Via Palestro, www.ristoranteduetorri.it
This place was recommended by my AirBnB host as a good place to try local dishes. It’s a big old place that has been renovated so it feels clean and modern.
I love roast octopus so I began with the Tentacoli di Piovra Arrostiti con Quenelle di Patate al Limone con Coulis di Pomodoro Passito which was pretty good (B).
Next I had the Bigoli Freschi al Torcio al Ragu d’Anatra (a long thick local pasta with duck meat sauce) which was really nice (B+).
Finally an obligatory Tiramisu which was also very good (B+).
The food was good and the staff were very helpful so I’d definitely go back if I could.
Le Beccherie (Intermediate B), 9 Piazza G. Ancilotto, www.lebeccherie.it
This restaurant claims to be the birthplace of Tiramisu, the famous coffee-flavoured Italian dessert, although the claim, like many Italian food origin myths, is hotly disputed). I can tell you that the Tiramisu here was one of the best of many I had on this trip (A), although the best was actually at Da Felice in Rome (A+). I’m not sure what the rest of the menu is like as I only came for dessert, but the restaurant seems quite popular.
Treviso is also famous for Radicchio Rosso, a local variety of bitter red chicory, and the town has it’s own IGP (protected growing area) for it. There are two varieties, early and late. The later and less-bitter Treviso Tardivo is the most valued.
You’ll find all these places and more on my Google map.
Just a brief stay but I’d happily come back to explore the food scene some more. An even shorter trip up to Friuli next!