The radicchio rosso di Treviso is the king of winter meals. With its unmistakable shape and its deliciously bitter taste it is the protagonist of the Treviso culinary tradition thanks also to its amazing versatility that has transformed it into a perfect ingredient from first courses to desserts.
Origins and curiosities of the Radicchio Rosso di Treviso, between history and myth.
Its origin is lost in the mists of time and very uncertain. In the 16th century, in the area around Treviso, in particular in the hamlet of Dosson, the radicchio was cultivated by the poorest farmers and also used as feed for animals, thanks to its easy availability. One of the many legends about it say that during a cold winter, a farmer brought home field radicchi, forgetting them in a corner of the house. Many days later, someone from his family found them, took out a seedling and, removing the now broken leaves, discovered that the radicchio had a precious heart.
The long refining techniques and the high esteem he was held to by illustrious gastronomy and great chefs made it, over time, a very valuable vegetable.
The harvesting of the Radicchio Rosso di Treviso.
The cultivation technique of the radicchio is very particular and laborious. After harvesting, the radicchio heads are placed in crates and then in special tanks for bleaching which consists in putting them under running water at all times for about fifteen days. After this period, they are cleaned of the external leaves that are naturally rotted and only the sprouted heart is preserved, a real delicacy for many winter recipes, including the classic risotto at the Radicchio Tardivo in Treviso.
Characteristics and benefits of the Radicchio di Treviso
Radicchio is a real blend of beneficial characteristics and therapeutic benefits. This vegetable has a high concentration of vitamin A, iron and vitamin C and is an ally for liver health and in case of diabetes. The Radicchio Rosso di Treviso is also recommended for those suffering from insomnia because it helps to relax the nervous system and facilitates digestion. Among its qualities we also find a large amount of minerals such as magnesium, potassium and calcium that regulate blood pressure and strengthen the bones.
Cycling on the roads of the Radicchio Rosso di Treviso.
The area where the radicchio is grown winds through the countryside and old farmhouses, cycling itineraries worth discovering on a mountain bike and suitable to the whole family. The route is always flat and runs accompanied by the silence of nature, between stretches of tarmac and dirt roads, underlining once again how winter provides a magical opportunity to pedal and to discover ancient traditions and unique landscapes.
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