The P.G.I. Radicchio Rosso di Treviso Tardivo is a particularly valued product, which adds pleasure to the table. Recent researches state that the plant has been cultivated in the area since the 16th century, and legend has it that in the 19th century a veteran of the Napoleonic Wars brought the technique that refined its production. The Belgian landscape architect Francesco Van den Borre, found that laying this chicory in a particular microclimate, it changed color, taste and pleasantness. For decades, the microclimate was created by dipping the roots of the radicchio plants, still green and just harvested from the fields, into leaps of sand, placed in the warmth of a shed. In the 1950s, the growers began replacing the sand with pure spring water. In our area, the water springs at the constant temperature of 12-15 °C. The mild temperature of the water allows the Radicchio to resume its growth, and the absence of light prevents it from producing chlorophyll; in 20 days, the Radicchio undergoes the transformation that makes it develops the form, crispness, colors and pleasant taste that are so appreciated.
In the local tradition, the Radicchio Rosso Tardivo can be eaten raw in salads, but it also lends itself to any number of pairings and combinations. There are thousands of recipes involving Radicchio, one being the very renowned Risotto of Radicchio; other examples include sweet preparations as tarts with Radicchio jam or Radicchio variegated ice cream.