The Hills of Prosecco di Conegliano e Valdobbiadene, a UNESCO World Heritage Site since 2019, are a land of vineyards — but also of orchards. The Treviso kiwi it is a traditional agri-food product from the foothills of the Treviso area, not a PGI brand like the nearby White Asparagus of Cimadolmo, but no less rooted for all that: at La Corte di Marga we know this well, because we cultivate it ourselves, among the fruit trees of our garden.
How did a fruit native to China come to become an identity crop of the Treviso area?
The kiwifruit is a fruit native to China, known in the West since the mid-nineteenth century thanks to travels to the East. Its cultivation in the province of Treviso is, however, much more recent: dating back over 25 years ago, when it was imported from New Zealand to the «Le Vette» estate of the Count of Collalto. Since that first graft, the Treviso foothills have developed a particular suitability for this crop, today reaching over 300 cultivated hectares and around 370 farms throughout the province of Treviso, with quality levels among the highest in the region.
The fruits are oval-ellipsoidal berries, with an average weight of about 75 grams, featuring green flesh and small black seeds in the centre. What makes them recognisable compared to any standard supermarket kiwi is the combination of three typical characteristics of the foothill area: a more «blond» coloration of the flesh, the absence of the fibrous central core, and a particularly well-balanced sugar-acid ratio that gives the fruit a distinctive savouriness.
In the property's garden, among fig, apple, hazelnut and pear trees, our kiwi plant also grows — a small, direct taste of this local tradition, literally within arm's reach for guests during the autumn harvesting season. There's no need to go far to see where one of the iconic fruits of the Treviso foothills comes from.
The dish: a traditional local starter, less obvious than it seems — the acidity of the kiwi balances the saltiness and smokiness of the goose ham and trout.
The pairing: Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry. The soft residual sugar softens the smokiness, while the fine bubbles refresh the palate between bites.
The dish: sliced kiwi, walnuts and a drizzle of honey — fresh, slightly sweet, with the crunch of nuts.
The pairing: Verdiso, a native grape variety of the Marca region with a fresh and savoury profile — its acidity stands up well to the oiliness of the walnut without masking the delicacy of the kiwi.
The dish: a simple dessert, where the acidity of the kiwi balances the creaminess of the panna cotta.
The pairing: Refrontolo Passito, sweet wine made from Marzemino grapes of the Marca Trevigiana — its sweetness goes well with dessert without clashing with the acidity of the fruit (to find out more, see our article on the best wine tastings in Valdobbiadene and Miane).
Guests staying at La Corte di Marga in autumn can witness the kiwi harvest firsthand in our garden, as well as discover other seasonal fruits of the Treviso foothills. It is also a great time to sample other local specialities that we feature on the blog, such as traditional cold meats from the Treviso area e i alpine cheeses from the Prealps — one more good reason to come back outside the summer months.
No: unlike the White Asparagus of Cimadolmo (IGP since 2002), the Treviso Kiwi is a traditional agri-food product (PAT), recognised but without its own European certification — nevertheless, it remains a well-established crop in the foothill area, with over 300 hectares and around 370 farms in the province of Treviso alone.
In autumn: the product is available in local markets from October to January — it is the best time to watch it ripen in the garden of La Corte di Marga too.
Yes: we grow our kiwi fruit in the property's garden, along with other fruit trees (fig, apple, hazelnut, pear) — guests can see it during the harvesting season.
Book your stay a The Court of Marga and discover the autumn flavours of the Treviso foothills, straight from our garden.