The name “Asiago” has been made famous all over the world by its cheese that is produced in the mountain dairies cooperative. There are several varieties of Asiago cheese: “Asiago pressato/fresco” (“pressed/young”), Asiago Mezzano (“semi-hard”), “Stravecchio” (“hard”), “Dolcezza di Asiago”, “Pennarone”, etc. just to mention the main ones.

The Altopiano's bee-keepers produce a honey with a unique taste thanks to the special mountain flowers and plants that grow on the Plateau. Pork meat is processed into a wide range of local products, eg. “speck” (bacon), “crudo” (literally “raw”, actually a seasoned pork meat sausage), “pancetta” (cured belly of pork).

Liquors such as “Kumetto”, “Amaro Asiago”, “Amaro Cimbro”, “Kranebet” and several varieties of “grappa” are produced by fermenting herbs that grow on the Plateau or aromatised with such herbs. Last, but not least: the “torta Ortigara” is a tart whose secret recipe was devised by an Asiago pastry cook.