The late variety of the red radicchio plant is the king of radicchio. Crisp with a slight aftertaste of bitterness and cool spring water. The time to harvest is the month of November when the open fields have frosted over at least twice. That is when it mysteriously begins to turn white.
Perhaps it is the limpid mineral spring water (10-12°C) that arouses it from its torpor. Quite unlike any other in the plant kingdom, it sprouts an edible flower. To warrant the Protected Geographical Designation logo, its name becomes: Red Radicchio from Treviso (late variety) – PGI.
It is protected by the Consortium. It must come from the local areas lying in the provinces of Treviso, Padua and Venice and be grown according to crop-management regulations. It is marvellous eaten raw in salads, but can also be used for a whole variety of other ways - for starters, pasta or rich dishes, main courses with meat or fish, as a side vegetable or even as a base for some delicious desserts.