The Radicchio Rosso di Treviso IGP and the Radicchio Variegato di Castelfranco IGP are not merely agricultural products but masterpieces of tradition and craftsmanship, deeply rooted in the culture and landscape of Veneto.
In the heart of Veneto, spanning the provinces of Treviso, Venice, and Padua, two authentic symbols of Made in Italy are born: Radicchio Rosso di Treviso IGP and Radicchio di Castelfranco IGP. Products of a region rich in history, traditions, and natural resources, these radicchios epitomize the uniqueness of Italian agriculture and the art of transforming a simple vegetable into an outstanding delicacy.
The Radicchio Rosso di Treviso IGP is the result of a perfect balance between nature and craftsmanship. Grown exclusively in twenty-four municipalities of Veneto, where the soil and spring waters provide ideal conditions, this radicchio is distinguished by its narrow, elongated leaves, deep red in color, streaked with white veins. Its production follows a rigorous seasonal cycle. The early variety, harvested from September to March, is known for its stronger flavor and is often consumed cooked. The late variety, however, matures only with the arrival of the first autumn frosts and involves a unique process: blanching in water. The heads are harvested with their roots and immersed in tanks of flowing spring water for 10-15 days. This treatment, made possible only by the area’s abundant water resources, gives the late radicchio its crisp, compact heart, enhancing its sweetness and visual elegance.
The Variegato di Castelfranco IGP, on the other hand, is known as “the rose you can eat” due to its open shape and delicate leaves. A cross between Radicchio Rosso di Treviso IGP and endive, the Variegato is a feast for the eyes and palate: its creamy leaves, speckled with purple and light red veins, appear hand-painted. Its cultivation requires the same artisanal care as Radicchio Rosso. The heads are carefully treated to preserve their characteristic openness and also undergo the blanching process, which enhances the product’s sweetness and crunchiness. Its flavor is fresh and delicate, with sweet notes that make it perfect for salads or more elaborate dishes like risottos and sauces.
Behind every head of Radicchio, whether Rosso or Variegato tof smallfarmers, often family-run operations, passing down ancient knowledge. Every step, from sowing to harvesting, from blanching to packaging, is carried out by hand, blending tradition with innovation.
The Radicchio of Treviso is a rare product, certified by the Consorzio di Tutela del Radicchio Rosso di Treviso IGP e Variegato di Castelfranco IGP, which brings together approximately 150 producers.
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