The Conco Dandelion is a spontaneous herb that grows in the fields during the spring period, coloring them with its unmistakable yellow color. In this area the dandelion, or Taraxacum Officinalis for botanists, benefits from a climatic combination and a soil that makes it particularly tender and delicate, thus attenuating the famous bitter note. The town of Conco is located in the Seven Municipalities Plateau, in the province of Vicenza.

The total area is 467 square kilometers, considering only the territory of the eight major municipalities, namely that of Asiago, Gallio, Conco, Lusiana, Rotzo, Roana, Foza and Enego, excluding the territories of the confined Comini.

As a whole, the area presents important historical, landscape and naturalistic aspects, intertwined by the fierce testimonies of the First World War, in a conflict that has strongly affected above all the vegetation and its inhabited centers, which in its time were significantly damaged, leaving behind the remains of mule tracks, tunnels, trenches and fortifications.

The Conco dandelion is a very versatile product, in fact, towards the end of winter, you can start harvesting the first fresher leaves near the base, which can be used raw, in the preparation of salads, boiled or sautéed in a pan.

Its flavor is typically bitter, more or less accentuated depending on the time and place of collection. This herb can be used in many preparations from appetizers to desserts, the buds can be preserved in vinegar as if they were capers and finally with the yellow flowers you can obtain very delicate sweets and an excellent honey to accompany local cheeses.

This delicious wild herb has become De product. Co. (Municipal Denomination), i.e. a municipal recognition that demonstrates the local origin of the product. During the spring, an event "At the table with the Conco dandelion" is organized with various tastings based on this incredible spontaneous herb.