Do you know all the types of Radicchio Trevigiano?
The red radicchio of Treviso has two varieties: early and late. The latter, the Spadone, is considered the prince or the winter flower of Treviso. The late red radicchio of Treviso IGP is definitely the most prized and tasty chicory in all of Veneto. There are many ways to cook and enjoy it.
CULTIVATION and HARVESTING of the late red radicchio of Treviso IGP
Last January, I visited the Menegazzi Agricultural Company of Nello and Oriana in Preganziol (Treviso) via Schiavonia 90 – phone 0422 330495.
CULTIVATION
The cultivation of late radicchio Trevigiano follows the standards and takes place in the Protected Geographical Indication areas (Treviso, Padua, and Venice) to bear the IGP mark.
Production starts approximately after mid-July and ends in mid-August with:
1. the TRANSPLANTATION in open field of seedlings purchased directly from the trusted nursery (most common practice). The plants are transplanted in the ground already with the right spacing (6 plants per square meter) thanks to the use of appropriate tractor machinery – in this case, the root of the Late Radicchio will be widened
2. or the DIRECT SEEDING of expensive and small seeds* purchased from seed companies. The seeds are spread in the field 1 – 1.5 inches apart, and about 10 days after they appear, the seedlings are thinned out to 4 inches apart – in this case, the root of the Radicchio will be single and taproot.
* There are six different varieties of seeds, which differ by the sowing period. To create the seeds of late radicchio, the plants must vegetate for two years.
The plants must be watered almost daily. Hoeing is also important to remove weeds that would hinder the regular growth of radicchio and to aerate the soil around it.
HARVESTING #redradicchio #late
At the end of November, after it has undergone two frosts as required by the production protocol, it is covered to protect it from the cold and winter frost. It is advisable to harvest it on milder days or, during the colder winter days, in the early afternoon. Harvesting continues until March.
PREFORCING PHASE
Harvesting the heads is staggered, using specific machinery that cuts the root 6 inches below ground and lifts it up. Then manually, each head is freed from the outer leaves and the layer of soil left on the root. The harvested heads are tightly tied in bundles or placed in perforated crates or cages under large ventilated tunnels to protect them from the cold and rain.
Forcing Phase – BLEACHING
This is done by immersing the heads in large tanks of flowing groundwater (the Menegazzi company has a well 853 feet deep) up to the collar height (the leaves must not get wet) at a constant temperature of 52° – 59° Fahrenheit for at least 10 – 25 days, in the dark to prevent photosynthesis and allow the heads to form new leaves of an evident red color.
During the bleaching phase, the new vegetative phase, the inside of the head becomes crunchy, sweet, and tender of a beautiful white and red color without green coloration (and therefore chlorophyll) due to the lack of light. During this phase, the heart and roots grow and become white.
GROOMING PHASE – CLEANING
This is the last phase before the sale of the late red radicchio of Treviso IGP. After grooming, only the heart of this red radicchio is edible, while all the outer, damaged, and green leaves will be used to fertilize the fields.
The cleaning is done manually and consists of removing the outer and green leaves (about 70% of the plant). Then, always with clean hands, the root is trimmed and shortened (to a maximum of 2.5 inches) to remove the mud and all the external rhizomes. Then the late red radicchio IGP is placed in large tanks and washed with spring water from the Sile River. Finally, it is drained and placed in crates to be sold.
Read also:
Veneto360.land and why choose Radicchio di Treviso IGP?
Sapori e dissapori and late radicchio of Treviso IGP
To know all the costs, methodology, and studies of this special production, you can read this technical document
RECIPE for Radicchio Trevigiano in the pan
“The best and healthiest food is Treviso radicchio”
Easy and quick recipes with the late red radicchio of Treviso IGP “Spadone”:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 3People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 70.01 (Kcal)
- Carbohydrates 5.86 (g) of which sugars 0.77 (g)
- Proteins 1.86 (g)
- Fat 4.99 (g) of which saturated 0.74 (g)of which unsaturated 0.15 (g)
- Fibers 1.16 (g)
- Sodium 157.48 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Radicchio Trevigiano in the pan
- 2 heads late red radicchio of Treviso IGP (about one pound)
- to taste Extra virgin olive oil (and/or butter)
- to taste Fine salt
- 1 clove Garlic (optional)
Tools
- Knife with a smooth and sharp blade
- Pan large non-stick with lid
- Ladle large or a spatula
How to cook late Radicchio Trevigiano in the pan
First, remove the outer and dry part of the root of the late radicchio with a knife. Then cut the radicchio in half and wash it well.
In a large pan (preferably non-stick), place a drizzle of extra virgin olive oil and all the halves of the red radicchio and cook them over medium – low heat covered for about 10 minutes or until it wilts. Salt and turn (with a spatula) halfway through or several times.
If desired, towards the end of cooking, sprinkle with a little breadcrumbs and/or grated cheese, for vegans nutritional yeast flakes.
The radicchio in the pan is excellent served with a drizzle of balsamic vinegar.
STORING cooked radicchio in the pan
Once cooled, cooked radicchio in the pan can be stored in the refrigerator for up to 3 days in an airtight container. To consume it, briefly heat it in the pan or microwave, adding a drizzle of oil if needed to keep it soft and tasty.
FAQ (Frequently Asked Questions)
What variety of radicchio to use?
The recipe uses late red radicchio of Treviso IGP. In its production area (Treviso/Padua/Venice), it is cultivated according to the protocol: after transplantation or sowing, it follows regular irrigation, harvested after two frosts, and then “bleached” in the dark to obtain the characteristic white-red heart, tender and sweet.
Do you need to wash or soak it before cooking?
Yes, you need to remove the outer part of the root, cut it in half and wash it well.
If you want to reduce bitterness, you can soak it with a pinch of salt for a few minutes before cooking.Are there other ways to cook radicchio?
HERE my recipes with Treviso radicchio
It can also be:
🍀 grilled
🍀 baked au gratin, perhaps with dried fruit or orange slices, or grated cheese (or slices of mozzarella, smoked cheese)
🍀 served as a roll with ingredients like bacon, lard, or speck.
