PGI Radicchio Rosso di Treviso Tardivo

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.

PGI Radicchio Rosso di Treviso Precoce

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.

PGI Variegated Radicchio di Castelfranco

The Radicchio Variegato di Castelfranco originates as a cross between the Radicchio Rosso di Treviso and escarole. Like the Radicchio Rosso, the Variegato is dip into spring water, where it develops more consistency and sweetness of the leaves.

After the blanching period, the outer leaves are then peeled off and it is dip in mild water where it is opened like a rose, rigorously by hand.

This Radicchio can be used in many ways, for instance as a fanciful raw side dish, when one can full appreciate its crispness and sweetness, or sautéed with bacon and onion.

PGI Badoere Asparagus

The White and Green Asparagus of Badoere PGI, a vegetable of great historic value renowned in the whole world, is a plant that fits any kind of terrain.

Each area presents its own typical taste. The area around Badoere produces an asparagus of the highest quality, with an intense non-bitter taste and splendid organoleptic properties, as well as characteristics important to the diuresis.

Jar of Marinated Radicchio Tardivo

The idea of the marinated Radicchio is fruit of the meeting desire by the public authority La Strada del Radicchio between the Azienda Agricola Bellia Claudio and the I Savi restaurant, one of the best locals in the area and recommended by the best reference guides. The creativity of the chef Francesco Benetton brought to a revisiting of the Radicchio di Treviso, obtaining a tasty and refined product, which makes Radicchio available all year long as well.