Castelfranco is in the heart of the Veneto's radicchio country — the Radicchio Variegato di Castelfranco IGP is grown in the fields around town and is the most beautiful of the four Trevisan radicchios, with pale yellow leaves dappled wine-red. In winter every restaurant features it: in risotto, baked with cheese, on bruschetta, dressed simply with oil and salt.
Local cooking also leans on baccalà mantecato, bigoli con anatra (thick spaghetti with duck ragù), and the white asparagus of Bassano in spring. Wine comes mostly from the nearby Asolo-Montello DOC zone, with prosecco from the hills to the north widely available. A handful of osterie inside the walls serve the traditional dishes well; the better food is in the surrounding country at small farm-restaurants.