Poli Distillerie
Via Marconi 46, Schiavon
Tel. 0444 665007
Web www.poligrappa.com 
email This email address is being protected from spambots. You need JavaScript enabled to view it.

Poli is an artisan distillery founded in 1898 by GioBatta Poli.

For more than one century the Poli family have been working towards a goal: to let people understand and appreciate the hard work, the constancy but, above all, that kind of Love that goes into a bottle of Grappa, a total Love for our art, for our world, a Love without which no results would ever be achieved.

The Poli distillery is situated in Schiavon, not far from Bassano del Grappa, in the heart of Veneto, the most renowned region for the production of grape marc distillate.

Il Ceppo - Gastronomy and Tastings
Corso Palladio 196, Vicenza
Tel. 0444 544414
Web www.gastronomiailceppo.com 
email This email address is being protected from spambots. You need JavaScript enabled to view it.

Osvaldo Boscolo founded IL CEPPO in 1971 in Corso Palladio, in the heart of the historic centre of Vicenza. It is a shop destined to become one of the most celebrated venues in the gastronomy sector of Vicenza. The gastronomic offer of the shop at the end of the 80s leads to the expansion of productive activity (with an area of ​​about 3000 square meters) in Monticello Conte Otto, in order to start a large-scale production. Also in the year 1999 a Self Service Restaurant has been opened to cheer the lunch breaks of an increasingly large and affectionate public.

The main pride of the company is "The Bacalà alla Vicentina", a typical traditional dish, the first reference of the company's production. Proudly for the past two years they have been the official supplier to the "Feast of Bacalà alla Vicentina" in the village of Sandrigo (Vi).

It is possible to reserve tasting "tours" of local products and wines.

5 Sensi - the Eatinerante restaurant of Malo
Via Montello 7, Malo
Tel. 0445 607976
Web www.5sensi.it 
email This email address is being protected from spambots. You need JavaScript enabled to view it.

The 5 Sensi was opened in 2001 in Malo, where it has operated as a restaurant with a contemporary cuisine, with an eye for raw ingredients from the land and their seasonality. In 2005, driven by customer demand, they created the service of bespoke Catering and Banqueting.

Morgan Pasqual likes to call it a "territorial extended cuisine", or rather a "territorial fusion" cuisine. Surely the international experience of the chef influenced his way of working, opening it to a creative approach.

But Morgan loves simple cooking, without exasperated modernisms. Prefers the craftsmanship of raw materials, the careful choice of products and suppliers, and respect for what each season has to offer. But he does not just choose what his province suggests. To the typical products of the territory of Vicenza in fact he adds the excellence of the different regions of Italy, with some minor encroachment into France.

Morgan loves using a lot of vegetables and extra virgin olive oil to create light but tasty dishes. The menu includes a choice of meat and fish and seasonal vegetables.

Via G. Mazzini 39, Costabissara
Tel. 0444 971025
Web www.schiavograppa.com 
email This email address is being protected from spambots. You need JavaScript enabled to view it.

The history of the Schiavo family draws its origins back to the 17th century.

The Giuseppe Schiavo exhibition was conceived as a tangible testimonial of the work and commitment of the Schiavo family, which has now reached its 5th generation in artisan distillation. The Grappa is still produced in the old distillery using a low pressure batch distillation plant with copper stills.

Just as in the past years, it takes the present distilleries one and a half hours to produce just 30 litres of grappa at max volume (75%-80% vol). Approximately 700 kg of pressed grapes (equivalent to one batch) are used. It is a must for the company to proceed cautiously during production. It is also essential to use the utmost awareness and accuracy in every phase. This will add surplus to the product, thus making a noticeable difference in quality when compared to similar products on the market. Distilleries can process a maximum quantity of 8000 kg per day.

Recently pressed, fermented grapes, in wine-cellars, must be promptly ordered and used to insure the freshest product available. Mass production and industrialisation, inevitably lead to fragrance, aroma and taste standardization. Our main objective is not to let this influence our home-made grappa.

Our Grappa's taste and aroma can be slightly different from year to year due to the influence of nature. It is through these differences that many are able to appreciate our product and its value. All production phases are done with the respect of tradition, naturalness, and awareness. This enables the Schiavo Company to offer a unique home-made distillate marked "Made in Italy."
A product made of History, culture and tradition…