In this chapter we discuss one of the Venetian specialties, the king of radicchi, bitter and crunchy, the Radicchio Rosso from Treviso.
Radicchio Rosso from Treviso is one of the most requested and appreciated specialties of the whole Veneto region, its pleasantly bitter and crunchy taste makes it unique. Recognized by the European Union with the PGI mark, (Protected Geographical Indication) for its quality and its typical characteristics that associate it with a specific territory.
In fact, the red chicory is grown between the provinces of Treviso, Venice and Padova and must be obtained according to the traditional technique of forcing and whitening after harvesting. Normally it takes place from November, and after the first winter frosts, it is placed in tanks of running water to bring it to the typical white and red-red colored head.
The late red radicchio, on the other hand, is much more valuable, given the more complex production process, it has longer and thinner leaves, with the central part white and the leaves of an intense purplish red color.
This typology is grown in the open field, and after taking two hoarfrosts it is collected and tied in bunches, placed in tanks of running water at a constant temperature of 12-15 degrees, for the whitening phase. A very versatile winter vegetable, it can be used for raw salads or for the preparation of cooked dishes, from the first, the second to the desserts.
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The Veneto Region, nestled in the north-east of Italy, is a mix of history and traditions and, all of it, is enriched by the liveliness of its inhabitants and by a wide range of typical products all to be savored. From the highest peaks of the Dolomites, he embraces and welcomes each visitor with brotherly warmth, accommodating him among the many lounges of his cities of art, giving him unforgettable emotions. Turning between the pages of this site, you can organize your next holidays in the Veneto region and thanks to the many photos published, everything will be very simple.
In this chapter we discuss Sport, that is, from the easiest sports activities for families to the most complex and demanding ones.
In this chapter we discuss the incredible world of Venetian cuisine, from the typical local products to the recipes typical of our mothers.
In this chapter we discuss the Nature that surrounds us, a territory rich in biodiversity and particularly fragile, therefore absolutely to be respected.
In this chapter we discuss the history which, over time, has transformed, shaped and marked the territory of the Veneto region.