Traditionally grown within the provinces of Treviso, Padua and Venice, Radicchio Rosso di Treviso refers to Italian leaf chicory of the Precoce and Tardivo varieties. This robust red-leaved vegetable is characterized by its pleasantly bitter flavor which can be quite refreshing if balanced with salty cheeses, smoky bacon or sweet balsamic vinegar.
Being extremely versatile, Treviso chicory can be enjoyed raw, grilled, braised or roasted, and it is used as an ingredient in a number of various salads, risotto and pasta dishes, as well as meat or fish based entrées.
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Risotto al radicchio rosso
Risotto al radicchio rosso is a traditional Italian risotto variety originating from Treviso and Veneto area. The dish is usually made with a combination of radicchio ... Read more
Lasagne radicchio e salsiccia
Lasagne radicchio e salsiccia is a traditional lasagna variety that's especially popular in Treviso. This strong-flavored lasagna is usually made with a combination of ... Read more
Radicchio rosso alla Trevisana
Radicchio rosso alla Trevisana is a traditional dish originating from Treviso. It's made with a few simple ingredients – the red radicchio from Treviso (radicchio ... Read more
Canederli al radicchio
Canederli al radicchio are traditional dumplings originating from Trentino-Alto Adige. These dumplings are usually made with a combination of stale bread with the crust ... Read more
Serve with
Cinghiale in dolceforte
Cinghiale in dolceforte is a traditional dish hailing from Tuscany, where it's been prepared since the 16th century. It's made with wild boar meat that's cut into pieces,... Read more
Agrodolce
Agrodolce is a traditional sauce characterized by its sweet and sour flavor coming from a combination of vinegar and sugar with the addition of wine (and sometimes, onions,... Read more
