Radicchio Rosso Tardivo

Radicchio Rosso di Treviso is one of the most distinctive Italian vegetables: Wine-red leaves, and bone-white ribs. It's produced only around Treviso, where the happy combination of abundant water, proper temperatures, and soil allow the farmers to apply the techniques also used to whiten Belgian Endive during the winter months, with memorable results.

There are two kinds of Radicchio Rosso di Treviso: Precoce (shown here), which has fleshy red leaves with white ribs that form a compact bunch, and Tardivo, which has much more pronounced ribs and splayed leaves. As you might guess, Precoce comes into season first, and though it is prettier to look at the Tardivo is more flavorful, with stronger bitter accents.

Both the Precoce and the Tardivo varieties of Radicchio now enjoy IGP (Indicazione Geografica Protetta) status, which means that they can only be sold as such if they are produced around Treviso, under the supervision of the Consorzio Radicchio di Treviso.

Some Italian Recipes With Radicchio Rosso:
Risotto al Radicchio Rosso
Lasagne con Ricotta e Radicchio, Lasagna with Ricotta and Radicchio
Anatra Farcita al Radicchio di Treviso, Duck Stuffed with Radicchio di Treviso
Radicchio rosso di Treviso alla Griglia, Grilled Radicchio Rosso di Treviso
More About Radicchio, and Other Recipes