Red radicchio, a typical product of the Treviso area, is known for its intense dark red colour, white streaks and an unmistakable delicately bitter taste.

Harvested during the winter months, it is rich in antioxidants, vitamins A and B and is grown in two variants, early and late.

The latter is undoubtedly the most prized and tasty chicory in the whole of the Veneto region, and there are many ways of cooking and enjoying it.

One of our favourite dishes is surely risotto with radicchio, best flavoured with Parmesan cheese, salt and pepper.

On the other hand, baked radicchio is an excellent and simple quick side dish to savour in all its goodness with meat or fish is, not to forget the raw version with cubes of orange pulp, oil, salt and vinegar.

In Treviso’s eateries and throughout our local area, you can taste radicchio in truly unique and refined recipes, so much so that we are sure you will love it too!