Description
Radicchio Variegato di Castelfranco PGI is a fresh leafy vegetable deriving from the Silvestre variety of the Cichorium intybus species.
Production Area
The production area of Radicchio Variegato di Castelfranco PGI is within 25 municipalities in the Province of Treviso; 20 municipalities in the Province of Padua; and eight in the Province of Venice, in the Veneto region.
Production Method
The ideal soils for the plantations are fresh, deep, well-drained, not excessively rich in nutrients (especially nitrogen) and not alkaline. Sowing takes place directly in the field between June 1st and August 15th, while transplanting takes place between June 15th and September 10th. Harvesting begins on October 1st. The maximum production per hectare of cultivated surface area must not exceed 12,000 kg (without exception). The bleaching procedure ensures the organoleptic and aesthetic properties of Radicchio Variegato di Castelfranco PGI. This procedure involves the heads being covered with a dark sheet so that new leaves can form without light. Without chlorophyll pigments, or almost, the product acquires white ribbing that forms a variation on the leaf. The forced ripening stage can be carried out in three ways: by immersing the heads vertically up to their necks in water at a minimum temperature of 11°C, where they remain until the right level of ripening has been reached; in heated environments; directly in the field, guaranteeing the right moisture level. This is followed by trimming; the deteriorated leaves are removed and the taproot is shortened in proportion to the head. The radicchio heads are then placed in large containers supplied with running water, where they are washed before being packaged.
Appearance and Flavour
When ripe, Radicchio Variegato di Castelfranco PGI has a rose-shaped head with a minimum diameter of 15 cm and a weight of no less than 100 g; it has large, delicate round-shaped leaves. The creamy white coloured leaves have a thick jagged edge, with well-distributed variegations that range from light purple to purplish-red and bright red in colour. The flavour ranges from sweet to delicately bitter.
History
The origins of Radicchio Variegato di Castelfranco PGI have always been a mystery, as there are no official documents that prove when it appeared. In the opinion of some researchers, it comes from a hybrid between the Treviso red radicchio and the broad-leaved endive, created in the XIX century. The Castelfranco variety began to spread as a winter cultivation, consumed by poor farming families as it was easy to grow in the cold weather.
Gastronomy
Radicchio Variegato di Castelfranco PGI can be kept in the fridge for several days before being eaten, but its leaves must be dry to avoid a loss of vitamins. It can be eaten either raw in mixed salads and entrees, or cooked in meat-based dishes. It is also used to make tasty desserts, such as sformato di radicchio al domino (a kind of sweet radicchio flan with ricotta, custard and chocolate).
Distinctive Features
Radicchio Variegato di Castelfranco PGI is distinguished by its elegant floral, colourful and wispy appearance, thanks to which it is commonly referred to as “the radicchio orchid” or “the flower that can be eaten”.
