Radicchio Rosso Tardivo

Ricette

Late Red Radicchio is a delicacy with a unique and inimitable taste. It owes its unmistakable flavour to its long history of tradition, passion and labour-intensive processes. Grown in a protected area, in perfect harmony with nature, it taps into unique resources such as the mineral-rich resurgence waters of the Sile River and a particularly fertile soil.

Water is the main element in the entire production cycle, which requires special care and attention in terms of the timing and precision of the numerous processes it involves. The cold winter temperatures give the Radicchio its typical red colour and bring the plants to maturity. Once they have been harvested and carefully stripped of their outer leaves, the plants are tied together and their taproots are immersed in the resurgence waters of the Sile River. They are left in the dark and kept at constant temperature for around twenty days, during which time the heads absorb all the properties of the resurgence water and grow new leaves.

Once the new leaves have formed the Radicchio is trimmed, washed and packaged. The final result is a compact Red Radicchio, with a typical lanceolate shape and leaves with white ribs. Late Red Radicchio has a unique, pleasingly bitter flavour and a crunchy texture; it is also appreciated for its nutritional properties.

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