IL RADICCHIO DI TREVISOIn the harsh winter Treviso born, as if by magic, the most famous and characteristic product of the Venetian countryside, the radicchio.
Between Treviso and Castelfranco, the main centers of production of chicory of Treviso, covers a green countryside dotted with important traces left by history and art, along the upper course of the river Sile. In this corner of the province runs the Strada del Radicchio, tourist route that leads the visitor to discover the typical products, monuments and the most beautiful treasures of nature.
The historical centers of the two towns, Treviso and Castelfranco, are the major artistic attraction for tourists. In the capital the water of the tributaries of the river Sile forms a maze of rivulets and alleys, the heart of the ancient city, full of sights and typical places. More impressive are the Piazza dei Signori with Palazzo dei Trecento, the Cathedral and the church of St. Nicholas, places full of history and precious works of art. In ancient market square of Castelfranco arise fine old buildings including the Academic Theatre and the eighteenth-century cathedral in which are stored the Altarpiece of Giorgione and other frescoes by Veronese.
Leaving the two cities will follow the course of the Sile, characterized by a succession of landscapes of rare beauty, where the presence of flora and fauna invite to a walk, on foot or by bicycle, in the quiet of the trails along the banks. The river Sile is a key element for the radicchio in the process of whitening achieved by immersion of the heads in its groundwater. A vegetable that looks like a flower, with its red and white veins and its particular shape that characterizes the winter production season of the province of Treviso. There are three varieties of radicchio grown in this part of Veneto, which have been certified IGP: Radicchio Rosso di Treviso Late, is the “sword”, the one most commonly associated with the typical production of Treviso, and widely used in cooking. It has a long and narrow head close and enveloping leaves of a red winey color with large dorsal rib without obvious secondary veins; the break is crisp and slightly bitter taste. It can be enjoyed in salads, with different toppings, and especially cooked: fried, grilled, boiled, in a risotto. Radicchio Rosso di Treviso Early, stands out not only because it comes on the market in advance of the late (September instead of December), but also for the large clumps with elongated leaves less fleshy flap large wrap pink dazzling, with rib white central that branches off on the flap itself. Variegated Radicchio di Castelfranco, has a totally different form, with wide open leaves and soft rococo scrolls, presents smooth and rippled leaf pages, colored with shades ranging from pale yellow to green, streaked with purple and yellow. The flavor ranges from sweet to pleasantly bitter very delicate.
Chicory Treviso are the result of the patient process of bleaching-force to which they are subjected after harvesting, which derives from research by farmers to preserve as long as possible during the winter chicory produced in the fields.