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Baked Radicchio Rosso

In this chapter we present one of the simplest and tastiest recipes of the Treviso province, the famous Baked Radicchio Rosso. The Baked Radicchio Rosso is a simple and inexpensive recipe to make, ideal for those who have little time to cook. It is a classic Treviso side dish that goes well with second courses …

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Radicchio Variegato from Castelfranco

In this chapter we discuss one of the typical products of the Veneto Region, considered a winter flower, the Radicchio Variegato from Castelfranco. The Radicchio Variegato from Castelfranco, also called “Rosa di Castelfranco” or “Flower you eat”, is one of the most noble and characteristic typical products of the Veneto Region and, thanks also to …

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Radicchio from Treviso Risotto

In this chapter we present a classic of Treviso and Italian cuisine, delicate and tasty, the Radicchio from Treviso Risotto. The Radicchio from Treviso Risotto is a classic of Italian cuisine and of the Marca Trevigiana, a simple and tasty recipe, the few ingredients used will highlight the infinite flavors of the Radicchio from Treviso. …

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Radicchio with Balsamic Vinegar

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 …

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Radicchio Rosso from Treviso

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.

Radicchio Rosso from Treviso

A red flower, fresh and delicate, its slender leaves caress you while you work it in the kitchen, when you eat it it crunches between your teeth, releasing a hint of spring water, delicately bitter, a typical expression of the Treviso rural culture.
A unique and inimitable vegetable, which differs in two types: the early red radicchio presents itself with a broad leaf and a more bitter taste, a less valuable type, grown in the open field after the summer, the tufts are tied to continue maturation and forced whitening.
Radicchio Precose Treviso

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.

Radicchio Tardivo Treviso

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.

◊ THE TERRITORY ◊

The Treviso Province

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

◊ SPECIAL CATEGORIES ◊

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.

◊ SPORTS CATEGORY ◊

In this chapter we discuss Sport, that is, from the easiest sports activities for families to the most complex and demanding ones.

◊ KITCHEN CATEGORY

In this chapter we discuss the incredible world of Venetian cuisine, from the typical local products to the recipes typical of our mothers.

◊ NATURE CATEGORY ◊

In this chapter we discuss the Nature that surrounds us, a territory rich in biodiversity and particularly fragile, therefore absolutely to be respected.

◊ HISTORY CATEGORY ◊

In this chapter we discuss the history which, over time, has transformed, shaped and marked the territory of the Veneto region.

◊ MY WAY CATEGORY ◊

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.