Description
Radicchio Rosso di Treviso PGI is a fresh leafy vegetable belonging to the Silvestre variety of the Cichorium intybus L. botanic species. It is distinguished in two typologies: Tardivo (late ripening) and Precoce (early ripening).
Production Area
The production area of Radicchio Rosso di Treviso PGI is within the territory of numerous municipalities in the provinces of Treviso, Padua and Venice, in the Veneto region.
Production Method
Radicchio Rosso di Treviso PGI can be produced through seeding or transplanting. Both the Precoce and Tardivo varieties are sown directly in the field between June 1st and July 31st. In the case of transplanting, the procedure is carried out before August 31st. The early ripening variety is harvested from September; the heads are then tied together directly in the field, inhibiting the normal process of photosynthesis until the right level of ripening has been reached. The late ripening variety is harvested from November, after the plant has been exposed to at least two frosts, which promotes the red colouration. It then undergoes bleaching and forced ripening, which are indispensable for bringing out the prestigious organoleptic and aesthetic properties of the product; this only applies to the Tardivo variety. The heads are then cleaned and gathered into bunches or put into netted and/or perforated cages, which are then aligned with the ground and protected by tunnels that ensure optimum ventilation. The tunnels are then covered with dark sheets that ensure the growth of new leaves without light. The forced ripening technique utilises water at a temperature of around 11°C and involves putting the heads vertically in protected vats, immersing them up to the neck; they are left for the amount of time it takes for them to reach the right stage of ripening. During trimming, the heads are removed from the ties or cages. The deteriorated leaves are eliminated and the taproot is shortened, after which the radicchio is washed under running water.
Appearance and Flavour
Radicchio Rosso di Treviso PGI is characterised by a large and well-closed head. The leaves are deep red with a main white vein that is clearly evident. They have a slightly bitter flavour and are fairly crunchy. The Tardivo type has dense and curled round leaves which tend to close the head at the top. It has a strong wine-red colour. The flavour is pleasantly bitter and it has a crunchy consistency.
History
The origins of Radicchio Rosso di Treviso PGI are centuries-old. In fact, radicchio appeared in Italy during the XVI century, in the Province of Treviso, where it evolved from being food for the poor to a precious and refined vegetable, thanks to the special production techniques that are still used today. The unmatched quality of the product was definitively sanctioned with the organisation of the first radicchio exhibition, realised in December 1900 by agronomist Giuseppe Benzi.
Gastronomy
Radicchio Rosso di Treviso PGI can be kept in the fridge as long as the leaves are kept dry. Extremely versatile, this product can be eaten both raw and cooked and is ideal for using in numerous dishes, including the delicious Radicchio Rosso di Treviso PGI stuffed crepes. It is used as an ingredient in entrees, mixed salads, pastas, risottos and main course meat or fish dishes. It is also very tasty pan-fried or grilled.
Distinctive Features
The production of Radicchio Rosso di Treviso PGI is characterised by the bleaching and forced ripening procedures, as well as the preparation of the heads, carried out thanks to the manual techniques and skill of the producers.
