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Radicchio rosso di Treviso
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Identity Card
Name: Radicchio rosso
Product type: Chicory
Colour and texture: Dark red leaves with crisp white ribs; Distinctive, slightly bitter flavour, similar to that of endive
Production area: Provinces of Treviso, Padua and Venice
Denomination: Protected by IGP (Indicazione Geografica Protetta - Protected Geographical Indication) status |
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There are two types of radicchio rosso di Treviso: "late" and "early", both having quite distinct characteristics. The late variety has a smaller head, with white-ribbed, dark wine-red leaves that tend to furl at the top. The ribs have a bitterish taste. Compared to late radicchio, the early variety features a more visible central vein, white in colour with fine veining into the leaves, which are larger. The head is large, elongated and quite tightly closed.
Both varieties have won over the consumer for their slightly bitter taste and for the rich variety of gastronomic delights in which they feature.
Production is restricted to a few areas in the provinces of Treviso, Padua and Venice, in accordance with traditional growing techniques which involve limited fertilizing and a density of a maximum of 6-8 plants per square metre.
The dark wine-red leaves with their distinctive white ribs which vary in contrast according to type, make them readily identifiable by consumers along shop counters. Let us not forget that to further safeguard the consumer the Consortium for the Protection of Radicchio di Treviso has been around for a few years now, and this salad vegetable has been granted the IGP mark by the European Union.In cookery we are spoilt for choice, starting from an infinite series of radicchio-based sauces.
For those who like a little bit of bitterness we recommend using radicchio along with a little classic, finely chopped onion, either with or without bacon. If, on the other hand, you prefer to add a few more ingredients, we recommend cherry tomatoes, which should be sautéed in the same pan used to soften the radicchio.
Tagliatelle which finish cooking with this sauce are very tasty indeed, but real radicchio rosso di Treviso is also excellent grilled, either as a side dish or as a main course in its own right, enhanced perhaps with a few drops of balsamic vinegar. The culinary tradition of the Veneto region is full of all sorts of ideas. Some have even used the famous radicchio for the preparation of after-dinner and digestive liqueurs.
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