Radicchio Rosso di Treviso Igp
The Radicchio Rosso di Treviso is a traditional product, an expression of the rural culture of this particular area; historical documentations prove that it has been present in gastronomic traditions for centuries and that it has been passed on from generation through generation. The forcing technique necessary to obtain the end product was used for the first time in the middle of the 16th century. The seeds of the red chicory of Treviso and of the Variegato di Castelfranco went in orbit on the Space shuttle for the mission STS-95 of 1998, part of the SEM project of NASA, with the aim of experimenting the effects of microgravity. The research will come to an end in 2004. The Radicchio Rosso is produced in two typologies: premature and tardy.
Consumption
Chicory has depurative, diuretic, tonic and laxative properties; it helps digestion, the hepatic functions and stimulates the secretion of bile; it is also well tolerated by all stomachs. When bought, the leaves must not be dried or too wet: the vitamin content depends on its minor or major freshness. It can be served either fresh or boiled: mixed with salads, with olive oil, pepper and salt, with rice or it can be grilled or fried.
Identification
The seal of the controlling consortium of Radicchio Rosso di Treviso Igp
The seal of the controlling consortium distinguishes the authentic radicchio rosso di Treviso Igp. It bears: - the name and the image of the product, which differ according to the late or precocious - the blue community mark - the logo of the controlling organisation CSQA.
I.D. card
- Type
- Vegetable
- Description
- The tardy Radicchio Rosso presents regular and uniform seeds; closed leaves which tend to close the tuft in the upper part. The leaves are intense red and the taste is a bit sour and cracking. The tufts have a minimum weight of 100gr and their length is 15-25cm. The premature Radicchio has a voluminous and elongated tuft; and is closed, with leaves which are characterised by a principle white nerve from which the red colour emerges. The leaves are slightly sour in taste and are also cracking. The tufts have a minimum weight of 150 gr and a length of 18-25cm
- Characteristics
- The Radicchio Rosso di Treviso is characterised by a delicate taste, which is slightly sweet and by a consistent crackling
- Area of production
- The area of production extends in 17 districts of the province of Treviso, 2 in the province of Padova and 5 in the province of Venice
- Selling period
- Premature: September ' November; Tardy: December - April
- Normative references
- European registration with regulation (CE) n. 1263/96 issued on GUCE L163/96 of 2nd July 1996
