Radicchio Rosso di Treviso

Radicchio Rosso di Treviso is a PGI-protected chicory produced in two distinct types — tardivo (late-growing) and precoce (early-growing) — grown, blanched, forced, and packaged within a defined area of the Treviso province. The tardivo type undergoes a mandatory forcing and blanching process using spring water, which develops its characteristic red colouring and reduces fibrous consistency.

About this designation

Registered as a PGI under file number PGI-IT-1514, Radicchio Rosso di Treviso received EU protection on 2 July 1996 and is listed in eAmbrosia under identifier EUGI00000013392. The specification covers two types: tardivo (late-growing) and precoce (early-growing). Both require fresh, deep, well-drained and non-alkaline soils, with planting density not exceeding 8 plants per square metre. Maximum production per hectare is set at 7,000 kg for the tardivo type and 9,000 kg for the precoce type. Maximum unit head weight may not exceed 0.4 kg for tardivo and 0.5 kg for precoce. Outdoor sowing must take place between 1 June and 31 July; transplanting of seedlings must be completed by 31 August. Tardivo harvesting is carried out after 1 November and only after the crop has been exposed to frost at least twice. Precoce harvesting is carried out after 1 September. The tardivo type undergoes a mandatory forcing and blanching stage using spring water at a temperature of around 11 degrees Celsius, immersing the heads vertically up to the stem. All growing, blanching, forcing, and packaging must take place within the defined geographical area. Containers must bear the wording Radicchio Rosso di Treviso PGI together with the specification tardivo or precoce, and must carry the designated red-on-white logo. The inspection body is CSQA S.r.l. Certificazioni, based in Thiene. The applicant group is the Consorzio tutela Radicchio Rosso di Treviso IGP e Radicchio Variegato di Castelfranco IGP.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 2 July 1996 under file number PGI-IT-1514, eAmbrosia identifier EUGI00000013392.
• Tardivo harvesting may not begin before 1 November and requires prior exposure to frost at least twice.
• Forcing and blanching of the tardivo type uses spring water at around 11 degrees Celsius; the specification states this stage is essential and irreplaceable.
• All containers must carry a sealed cover preventing removal of contents without breaking the seal, and must display the type as either tardivo or precoce.

Tasting notes

Veneto radicchio from Treviso area, two iconic types: Precoce (early, October-November, broader head) and Tardivo (late, December-March, distinctive narrow elongated leaves with white ribs and dark-red tips). Tardivo undergoes "imbianchimento" (water-darkness blanching) producing premium product. Bittersweet complex flavor, crisp tender texture; among Italy's most prized winter vegetables.

HoReCa use

Risotto al radicchio, grilled with olive oil and salt, in salads with Gorgonzola and walnuts, in pasta with sausage and cream, and raw thinly sliced; classically paired with Recioto and Amarone wines.

Packaging

• crate-5kg
• single-head-300-500g
• retail-tray-500g
• gift-pack-Tardivo-1kg

Seasonality