Risotto alla trevigiana is a traditional dish hailing from Treviso. It's prepared with thinly cut local radicchio, oil, rice, onions, sparkling wine, and stock. The radicchio is sautéed in olive oil with onions, then the rice is added with the wine and stock until the risotto is done.

Ubriaco is a unique Italian cheese hailing from Treviso in the region of Veneto. The cheese is traditionally made from cow's milk. It is left to age, and during the last few months of aging, Ubriaco is soaked in dry and sparkling Prosecco wine with seeds, skins, and other leftovers from the process of making wine.

Radicchio rosso alla Trevisana is a traditional dish originating from Treviso. It's made with a few simple ingredients – the red radicchio from Treviso (radicchio rosso di Treviso), olive oil, salt, and black pepper. The heads are cut into quarters, washed, dried, then placed in the grill pan.

The radicchio is drizzled with olive oil and seasoned with salt and pepper, then cooked under the hot grill while being turned as it cooks so that it doesn't burn. The radicchio is served on a plate and the juices from the pan are spooned over it.

Luganega is a special variety of a very long coiled sausage made with pig’s meat, whose origin is still a subject of debate - although today it is a widely recognized as a northern sausage, some say that it originated from the south, deriving its name from the ancient town of Lucania.

Lasagne radicchio e salsiccia is a traditional lasagna variety that's especially popular in Treviso. This strong-flavored lasagna is usually made with a combination of red radicchio from Treviso, lasagna pasta sheets, salsiccia sausage, garlic, scamorza cheese, olive oil, and béchamel sauce (flour, butter, nutmeg, milk, salt, and black pepper).

Morlacco or Morlacco di Grappa is an Italian cheese originating from the Mount Grappa area in the provinces of Treviso, Belluno, and Vicenza. It is made from cow's milk and has a natural elastic rind. Its aroma is fresh and delicate, the texture is open, soft, and creamy, while the flavor is slightly salty, milky, and buttery with hints of grass and lemons, becoming tangy with further maturation.

Originally cooked very slowly in earthenware pots in the oven, this obscure Italian dish hails from Treviso and can best be described as almost-a-lasagne, consisting of layers of pigeon meat and bread, covered with cheese and doused in pigeon broth before baking.

Frittata di radicchio is a traditional egg-based dish originating from the Treviso area. Although there are variations, the dish is usually made with a combination of eggs, butter, onions, local radicchio, salt, olive oil, nutmeg, and grated Parmigiano-Reggiano.

The radicchio is cut lengthwise into thin slices and sautéed in olive oil. The eggs are beaten and mixed with salt, nutmeg, grated cheese, and sautéed radicchio. The mixture is cooked in butter until the eggs are set, but still moist.

Bastardo del Grappa is a traditional cheese made from cow’s milk from two milkings – one from the evening, and the other from the following morning. In the past, it was produced from mixed milk, hence the word bastardo in the name.