Late Red Radicchio from Treviso (Cichorium intybus)

Radicchio Rosso from Treviso  (Cichorium intybus): this late variety  from Trevigiano holds famous organoleptic characteristics. The beautiful red leaves, close with the first drop of temperatures and create a tight head. The stalks are fleshy and crunchy, the taste is bitter and rich in nuances. Easy to cultivate and undemanding for soil, however, it requires a constant water supply, avoiding water stagnation, as well as good soil processing. It is very resistant to cold and can be harvested in the middle of winter. It is sown from April to September and, like the other chicory, it is biennial and it's necessary to wait the following spring to reproduce the seeds. A word of advice, let the best plants reach full maturity. To improve the produce, a "bleaching" process is necessary, as explained below.