The Radicchio Rosso di Treviso Precoce PGI, is the earlier variety of the Radicchio Rosso. It ripens in the field, and does not undergo the same forcing process in water as Tardivo, as the outer leaves are tied up in the field 15 to 20 days before the harvest, shielding the heart from sunlight. The Precoce has larger leaves marked by a very accentuated white rib, which branches out to the wide outer red tissue. The tuft has an elongated shape and the leaves tightly tied together.
The Radicchio Precoce is best enjoyed grilled, or sautéed with garlic and onion. It is recommended for Risotto as well.
photo credit: www.tom-moggach.com