The history and myriad facets of Radicchio Rosso di Treviso IGP, from its centuries-old origins to cultivation methods, as well as its surprising culinary and nutritional qualities, are the focus of this in-depth discussion on an Italian excellence to be safeguarded and promoted internationally.
Why is it important to increase awareness about radicchio? Radicchio Rosso di Treviso IGP is a horticultural product subject to numerous imitations, especially outside the production area. It’s crucial to communicate the value of this product and its unique characteristics to inform consumers.
Radicchio Rosso has centuries-old origins, with records of its presence in the Treviso area dating back to the 16th century, although its history is steeped in numerous legends. One prominent legend features Francesco Van den Borre, who arrived from Belgium in 1860. A specialist in park and garden design, he is believed to have introduced the whitening technique—then widely used in Belgium—to field-grown radicchio.
What makes the cultivation and marketing process of radicchio so unique? Radicchio Rosso di Treviso IGP is often considered a winter vegetable, but that’s not entirely accurate since its season spans several months. While it’s eaten from late October to March, its cultivation begins in July, with the plants remaining in the fields for 4-5 months until maturity. Afterward, they undergo a whitening process.
What are some of the most unusual aspects of radicchio? Radicchio Rosso di Treviso IGP is crafted through human intervention involving natural processes. Once harvested, it’s placed in spring water for 10-15 days. During this whitening phase, the leaves regrow thanks to the water’s mild temperature (10-12°C), developing the crisp white and red heart we all recognize.
Is there a significant connection between radicchio and sports? Absolutely. Radicchio Rosso di Treviso IGP is a healthy product, rich in minerals and vitamins, and low in calories. During its season, it is highly recommended for a balanced diet.
Not everyone knows that, like its cousin chicory, radicchio roots can also be used to make coffee. There are various experiments in this area, but what’s worth highlighting is that Radicchio Rosso di Treviso IGP can be used to create a wide range of products, including beer, spirits, jams, and baked goods.
Traveling along the route between Venice, Treviso, or Castelfranco Veneto, one encounters special signage: the Radicchio Road. Does exporting or promoting radicchio abroad pose a risk to its territorial identity? Radicchio Rosso di Treviso IGP can only be produced in 24 municipalities across the provinces of Treviso, Padua, and Venice. Exporting an IGP-branded product means also conveying the importance of the certification, which ensures a product made according to precise standards. This is the only way to maintain its strong link to the territory.
Many people don’t realize that radicchio isn’t limited to the red variety from Treviso but also includes the green or cream-yellow, red-speckled variety from Castelfranco Veneto. What are the differences, and how is it used in cooking? Radicchio Variegato di Castelfranco IGP is a cross between escarole and Radicchio Rosso di Treviso, combining the dual colors.