Radicchio Rosso di Treviso

Radicchio Rosso di Treviso IGP is a winter vegetable with an intense red color and a refined bitter taste. The "Tardivo" variety, with its long, tapered leaves that close into a delicate rosette, is the most prized and sought-after.

The "imbianchimento" (whitening) technique is the secret to its excellence: after autumn harvest, the heads are placed in tanks of fresh spring water at 11-14°C for 15-20 days, in complete darkness. This process transforms the radicchio, making it crisp, bittersweet, and a brilliant red.

In the kitchen it is incredibly versatile: grilled, in risotto, as a side dish, in salads, or as an ingredient in refined gourmet dishes.