In this chapter we present one of the tastiest and most characteristic recipes of the province of Treviso, radicchio with balsamic vinegar.

The recipe for Radicchio with Balsamic Vinegar is very easy to make, and will give you a really tasty dish suitable for any situation. It can be accompanied with meat-based second courses or with cheese boards.

A good combination can be white meat or sausage. I also love it as an appetizer, with a glass of prosecco or Cartizze Wine.

Radicchio with Balsamic Vinegar

The preparation is very simple, wash the late red radicchio well and cut it long into 4-5 pieces. In a large pan, brown your radicchio with a drizzle of olive oil.

Add salt and pepper to taste, and continue cooking for a few minutes, stirring occasionally. When it starts to brown, add the balsamic vinegar and complete the cooking. Just rest for a few minutes and serve your dish.

Radicchio with Balsamic Vinegar

  • Ingredients:
  • 2-3 Tufts of Radicchio
  • 3-4 Tablespoons of olive oil
  • 2-3 Teaspoons of Balsamic Vinegar
  • Salt and pepper
  • Indications:
    Execution: Easy
    Preparation: 10 minutes
    Cooking time: 10 minutes
    Doses for: 4 people


The Treviso Province

A territory rich in resources, typical products and pretty villages.


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.


In this chapter we treat My Way, a useful window to start planning and defining a nice weekend among the wonders of the Veneto region.
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