Red Radicchio of Treviso

Red Radicchio of  Treviso

It is original Radicchio di Treviso only if it has the IGP guarantee seal of the Protection Consortium. The seal shows the production batch which guarantees the origin and the possibility of tracing the entire production history.

A certifying body checks and certifies that the quality of the product complies with the precise rules of the production specification. The indication Treviso or Castelfranco Veneto is authorized only for certified radicchio grown in the protected area (55 municipalities in the Provinces of Treviso, Padua and Venice).

The production area of ​​Red Radicchio, processing and packaging:

Province of Treviso: Breda di Piave, Carbonera, Casale sul Sile, Casier, Castelfranco Veneto, Castle of Godego, Istrana, Loria, Maserada sul Piave, Mogliano Veneto, Monastier, Morgano, Paese, Ponzano Veneto, Preganzial, Quinto di Treviso, Resana , Riese Pio X, Roncade, San Biagio di Collalta, Silea, Spresiano, Trevignano, Treviso, Vadelago, Villorba, Zenson di Piave, Zero Branco.

Province of Padua: Borgoricco, Camposanpiero, Loreggia, Massanzago, Piombino Dese, Trebaseleghe.

Province of Venice: Martellago, Mirano, Noale, Salzano, Santa Maria di Sala, Scorzè, Spinea.

Consumer characteristics:

Appearance: voluminous, elongated, tightly closed head, accompanied by a modest portion of the root.

Color: leaves characterized by a very accentuated main vein, white in color that branches out into many small pinnacles in the intense red of the remarkably developed leaf limb.

Taste: leaves with a slightly bitter flavor and a medium crunchy consistency.

Size: (of the tufts) minimum weight 150 g, length of the tufts (without root) 15-25 cm. The maximum unit weight of the heads that make up the finished product cannot exceed (excluding any tolerance) 0.500 kg. The harvesting operations for the early Treviso red radicchio take place starting from September 1st.

The cultivation of radicchio

Cultivation method Radicchio Rosso di Treviso PGI

The production of early and late Treviso Radicchio Rosso begins, indifferently, with sowing or transplanting.

The sowing operations, in the open field, must be carried out within the period between 1st June and 31st July of each year.

In case of transplant, this must be done by August 31 of each year.

The harvesting operations for the late Treviso Red Radicchio are carried out starting from November 1st and in any case after the crop has undergone at least two frost, to favor the red color of the plant.

The harvesting operations for the early Treviso Red Radicchio take place starting from September 1st.

The operations of cultivation, bleaching, forcing and the acquisition of the characteristics provided for the release for consumption of the radicchio intended for use by the I.G.P. “Radicchio Rosso di Treviso”, including packaging, must be made exclusively in the administrative territory of the municipalities established.

Red Radicchio of Treviso Late PGI

The Late Treviso Red Radicchio is the progenitor of all other types of radicchio and certainly the most prized. The harvest begins after November 1st, followed by three phases: the “Pre-forcing”, which involves the formation of bunches of 25-30 plants arranged on two furrows. The second phase, on the other hand, is the “Forcing-bleaching”, during which the bunches are placed in tanks filled with running water. After 20 days, the finishing phase will begin, with the pruning of the radicchio bunches in heated rooms. Once this operation is also completed, the bunches are untied and the plants are groomed. The Late Red Radicchio has regular, uniform and compact shoots. The white dorsal rib is rather large and the leaf flap has an intense vinous red color. The taste is pleasantly bitter, the coast is crunchy and the leaves are tasty and fleshy.

Radicchio marked with the “Treviso Rosso Tardivo” PGI must have the following characteristics:

Appearance: regular, uniform shoots with good compactness; tight, enveloping leaves that tend to close the head in the apical part, head equipped with a portion of perfectly cleaned taproot and length proportional to the size of the head, in any case not exceeding 6 cm.

Color: intense vinous red leaf flap with just hinted secondary veins; dorsal rib (main rib) completely white

Taste: dorsal rib with a pleasantly bitter flavor and crunchy in consistency.

Caliber: (of the tufts) minimum weight 100g., Minimum diameter at the collar 3cm, length (without tap) 15-25 cm.

Early Red Radicchio of Treviso PGI

The Treviso Early Treviso Radicchio must be sown by July. Unlike the Tardivo, its maturation is reached in the field.La raccolta si effettua a partire dal primo settembre e, a questo punto, comincia anche la commercializzazione del prodotto. Il Radicchio Rosso Precoce presenta un cespo voluminoso, allungato e ben chiuso. La nervatura principale è bianca e si dirama in numerose penninervie nel rosso intenso del lembo fogliare. Ha un sapore gradevolmente amarognolo ed una consistenza mediamente croccante.

Il Radicchio contraddistinto dall’IGP “Treviso Rosso Precoce” deve presentare le seguenti caratteristiche.

Aspetto: cespo voluminoso, ben chiuso, corredato da modesta porzione di radice.

Colore: foglie caratterizzate da una nervatura principale molto accentuata di colore bianco che si dirama in molte piccole penninervie nel rosso intenso del lembo fogliare notevolmente sviluppato.

Sapore: foglie dal sapore leggermente amarognolo e di consistenza mediamente croccante.

Calibro: (dei cespi) peso minimo 150g., lunghezza del cespo (senza radice) 18-25 cm

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