Cison Di Valmarino Food Festival

Perhaps a perfect slice of Sorpressa from the Cison di Valmarino Food Festival will satisfy the grumble?  The sun is shining after two days of heavy showers and the piazza has come alive with everyone grazing on northern salami and drunken pieces of cheese aged in the Traminer grape.

The Perenzin Fabrica, who have been mastering the art of cheese making for four generations, have laid on a formidable tutored cheese tasting.

Starting with soft creamy fresh Buffalo cheese and moving through an array of tangy tastes and textures, we finish with a well-rounded and beautifully perfumed San Pietro, aged in Beeswax – an experience of devotion and history perfected by the current owner’s grandfather.

The smell of chicken roasting on a spit fills the air – a universal dish but somehow the Italians have the upper hand, rosemary, garlic and lemon help perfect the ultimate crispy skin.

The sun is now hot and thoughts turn to refreshments. Someone is serving a Biccicletta, traditionally a drink for two. Gingerino and Prosecco with a generous clink of ice – salvation in a glass.