Also called “Veneto’s Red Gold”, Radicchio Rosso di Treviso IGP has for centuries been a staple on the of the region’s cuisine, known for its great culinary versatility and the beauty that characterizes it. Radicchio Rosso di Treviso IGP is also called “the winter flower” precisely because the production process of bleaching is done during the winter months.
The authentic Radicchio Rosso di Treviso IGP must come from the typical area between the provinces of Treviso, Padua and Venice and must be produced according to the traditional “forcing and bleaching technique during which the bunches, after harvesting – which normally takes place at starting from early November – they are placed in tanks filled with running spring water.
After about fifteen days, the “grooming”, “washing” and “packaging” phases are carried out. Once ready, the radicchio will have its typical oval shape with a pointed end where the “shoots” meet at an apex
There are 3 versions of Radicchio Rosso di Treviso IGP
Il Tardivo, with deep red leaves and a white center, its unmistakable shape makes it extremely regal in appearance, unique in its pleasantly bitter flavour and crunchy texture. It can be served raw and used in many dished from appetizers, first courses, second courses, and finally as a side dish or base for delicious desserts
Il Precoce, requires fewer steps in the production process and has a slightly bitter taste and an average crunchy consistency.
Il variegato Castelfranco IGP is known for its expanded leaves with accentuated ribs and jagged edges. It is beautiful in shape and has splendid colours with creamy white leaves, it stands out for its sweet to pleasantly bitter taste, and is very fresh and delicate.