• Italiano
  • English
  • Deutsch
  • IL TARDIVO
    The king of winter dishes
    Radicchio Rosso di Treviso IGP - Tardivo is the king of radicchio.
    Weeks of painstaking manual labor are required for it to reach the tables of the gourmets
    who know how to make the most of it.
    Authentic Radicchio Rosso di Treviso IGP only comes from the traditional growing area in the provinces of Treviso, Padua and Venice, and must be grown using the traditional forcing and blanching method in which, after the harvest - which normally takes place in early November - the plants are placed in tanks filled with running resurgence water. After about two weeks (once the new heads have appeared), the plants are cut, washed and packaged. Once prepared, the plants typically have lanceolate- shaped leaves, with small, tightly packed heads that come to a point at the top. The leaves are deep red in color with a white rib. Its unmistakable shape gives it an extremely regal appearance, and it has a unique flavor when fully mature that is pleasantly bitter and crunchy. It is perfect for use in dishes of raw vegetables and exceptional in many other variations: appetizers, first courses, second courses, and as a side dish or as the base for delicious desserts.
    Flavor
    Dorsal ribs with a pleasingly bitterish flavor and crunchy in texture.
    Color
    Intense winy red leaf flap with secondary ribs barely hinted; dorsal rib and prime rib are white.
    Technical characteristics
    Regular sprouts, uniform and with good firmness; tight, wrapping leaves that tend to close the tuft in the apical part.
    Tuft equipped with a portion of taproot perfectly groomed and proportional, in length, to head size, however not more than 6 cm. Consorzio Tutela Radicchio Rosso di Treviso IGP e Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Territory
    The cultivation of the Tardivo Red Radicchio of Treviso PGI is possible only in 24 municipalities in the Veneto region, 17 in the province of Treviso, 5 in the province of Venice and 2 in that of Padua. The area of production, processing and packaging of the Belated Red Radicchio of Treviso includes the entire administrative territory of the municipalities listed below (as part of the provinces of Treviso, Padua and Venice). Province of Treviso: Carbonera, Casale sul Sile, Casier, Istrana, Mogliano Veneto, Morgano, Paese, Ponzano Veneto, Preganziol, Quinto di Treviso, Silea, Spresiano, Trevignano, Treviso, Vedelago, Villorba, Zero Branco. Province of Padua, Piombino Dese, Trebaseleghe. Province of Venice: Martellago, Mirano, Noale, Salzano, Scorzè. The production is then placed in a flat area of the Central Region of Veneto, characterized by hot summers and rather rigid winters that influence deeply the lifecycle of the plant. The soils are fertile and rich in water, it is in fact the area crossed by the so-called "line of springs" that divides the high from the low flat lands. Here the pure groundwater traveling downstream from the Dolomites and flowing underground beneath a gravel mattress, encountering less permeable layers such as clay, tend to rise to the surface spontaneously giving rise to different waterways. The most important is the Sile, whose wetland-cradle of an extraordinary ecosystem-is protected by the Regional Park. The abundance of pure water is a vital element in the production process of Red Radicchio of Treviso PGI. The “Strada del Radicchio Rosso di Treviso and Variegato di Castelfranco” (The Road of Treviso Red Radicchio and Castelfranco Variegated), through the association bearing the same name, is involved in promoting the radicchio territory and to have known touristic and cultural peculiarities through routes that lead to the discovery of medieval castles like those of Noale and Castelfranco Veneto, artistic works such as Giorgione, Lorenzo Lotto, Tiziano, Venetian Villas such as Palladio's Villa Elmo and art cities such as Treviso.
    Cultural notes
    The plant species named Cichorium Intybus is present since the mists of time as wild chicory, but it is the ongoing mass selection and improvement of production techniques to make the fine and famous red Radicchio of Treviso PGI. Its presence in the Venetian area could be placed already in the 16th century as evidenced by iconographic studies. In particular, a painting by Leandro Da Ponte titled "The wedding of Cana" (1579-82), representing an internal scene, it shows produce baskets including some red radicchio. The source however is lost in the past, including ancient tales, legends that blend with reality, anecdotes and traditions. Like the one about some birds that would have dropped the seed of this special chicory on the Bell Tower of the village of Dosson di Casier, locality on the outskirts of Treviso and found later by friars who would have carefully tended and cultivated it. Others believe that the technique of whitening and therefore the possibility of transforming simple bitter chicory in a tasty Radicchio derived from a precise historical fact. A nurseryman, Francesco Van De Borre, arrived from Belgium in 1870 for the creation of a landscaped garden in the Treviso “Villa Palazzi”, would have applied the whitening abilities of Belgian chicory. Many others, however, believe that the birth of the special technique of "forcing" originates from the peasants’ need to preserve the collected chicory to save it from the winter frost. Transferred to the warmth of stables, the plant, instead of completely rotting, retained hearts with a good and crunchy taste. Having available a lot of spring water, typical of Treviso, the farmers would then introduced this fundamental element in the production process. The only real historical claim however, is dated 20 December 1900 when, under the Loggia of the “Palazzo dei Trecento” in Treviso the first exhibition of the Radicchio took place thanks to the interest of Giuseppe Benzi, head of the Agrarian Association of Treviso. Even if the Red Radicchio could be cultivated as chicory since the Renaissance, it is only in the second half of the nineteenth century that, together with the vegetable, its unique manufacturing process is established. This will determine the success of the Radicchio to the point of having it enshrined as the vegetable symbol of the Treviso and Venetian territory.

    The working process

    Let us go and discover all the production phases of Red Radicchio of Treviso PGI
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    01
    Earth, time and knowledge
    02
    It all starts from the flower
    03
    Seeds are planted in the nursery
    04
    Chicory grow
    05
    The first frost in November
    06
    The harvesting
    07
    Whitening
    08
    The awakening of the plant
    09
    The cleaning part
    10
    Ready on our tables

    Why PGI

    The term Protected Geographical Indication (PGI) identifies a product protected by specific rules in the European Union and, specifically, it refers to the name of a region, a particular place or, in exceptional cases, a country, to describe an agricultural or a food related product. Originating in that region, that specific place or country, and of which a particular quality, reputation or other characteristics can be attributed to that geographical origin and the production and/or processing and/or preparation takes place in the defined geographical area.
    Marchio IGP
    Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP
    antipasto
    Steak Tartare with a Bouquet of Radicchio Rosso di Treviso, Raspberry Vinegar and Clementine Jelly
    vai alla ricetta
    antipasto
    Focaccia Made with Three Types of Radicchio
    vai alla ricetta
    dessert
    Tarts with Radicchio Rosso di Treviso Jelly, Amaretto Cookies and Cream with Radicchio Grappa
    vai alla ricetta
    primo
    Bigoli with Pumpkin Cream, Casatella DOP Trevigiana Cheese, Radicchio Rosso di Treviso IGP and Sausage
    vai alla ricetta
    antipasto
    Mixed Cheeses with Radicchio Varieties
    vai alla ricetta
    secondo
    Poached egg Baked with Cheese on Roasted Radicchio Rosso di Treviso
    vai alla ricetta
    dessert
    Ricotta Cream with Walnuts Crumble and Radicchio Rosso di Treviso with Orange Syrup in a Glass
    vai alla ricetta
    secondo
    Liver with Castellana Cheese
    vai alla ricetta
    X
    - Enter Your Location -
    - or -