Follina comes from the word “follatura”, meaning the fulling of wool, a technique which the monks taught the people of this village in the 11th century and the development of which, through the years, was helped by the abundance of grazing land and water, which operated the machines used to full the wool, an activity which is today the hallmark of Made in Italy quality. Indeed, the Serica della Marca factory is situated just outside the village, and supplies silks, yarns and fabrics to the world's most renowned fashion houses. Walking through the streets that wind their way around the Abbey offers the opportunity to gaze in awe at the myriad of buildings that were home to these production traditions: palazzo Barberis – Rusca, palazzo Bernardi, and palazzo Tandura. But there's more to Follina, it is also about nature and taste: set in an area that includes the municipalities of the Conegliano Valdobbiadene Prosecco Superiore Docg designation and the starting point for beautiful walks across a landscape full of hills vineyards, woods and springs.
Local cuisine, traditional dishes, interesting facts
Follina is one of the villages on the Primavera del Prosecco (Prosecco Spring) circuit, the festival which, every spring, celebrates this famous wine and its region. There are so many dishes that are the perfect companion for a lovely glass of Prosecco. If you get the opportunity to pass through this area in late autumn, you absolutely must not go home without trying a mushroom risotto, made with mushrooms collected from the mountains surrounding Follina, or a bean soup with radicchio di Treviso, as well as griddled radicchio or roasted goose in peverada sauce or, for a starter, tasty radicchio crostini and duck speck.
Where to eat enjoying a bottle
of Acqua San Benedetto
Osteria ai Mazzeri
Via Pallade, 18