L ‘Europe has launched the campaign “Europe signature products of its territories” directed at promoting some horticultural excellence DOP IGP of Italy, France and Spain. For France we find the Kiwi de l’Adour, the Asparagus Sables des Landes, the Périgord Strawberry and Plum d’Agen; for Spain the Kaki Ribera del Xùquerper; for Italy the Pear of Emilia-Romagna, the Peaches and Nectarines of Romagna and Radicchio di Treviso.

Veneto is the largest producer of radicchio, and it is in this area that are cultivated varieties 5 DOP IGP radicchio precoce, the red chicory, radicchio Castelfranco variegated, Radicchio di Verona, Radicchio di Chioggia red and white .

Immediately outside Castelfranco, direction of Treviso we find the  Strada del Radicchio in the Sile Natural Parc . This is the area where they produce the Radicchio Rosso Tardivo di Treviso.

Only after seeing the places, people and their hands to work, listened to their knowledge, their passion and their experiences, you can begin to understand the value of each “flower” di Radicchio Rosso di Treviso IGP Tardivo.

The production area has its fundamental importance, both for the particular constant climate, not too cold with only a few nights of below freezing temperatures, both for the shape of the land, the basic requirements to get the DOP. For the strong bond with the land, the radicchio was the first product to which has been combined the name of the production area.

Radicchio Rosso di Treviso that are ordered in the box _ at the market is the result of years of careful seed selection, a natural fertilization of the earth and light tillage, (the soil should always maintain its nature, otherwise it becomes ideal environment for parasites) and a particular and long processing. The precious seeds are sprouting around the middle of July, and then distribute the seedlings into the ground at a distance of 60 cm from each other. Radicchio will begin to accrue from the end of October to the end of January.

This is the moment in which it is collected with all its root, clean the soil of and tied in big bunches, which can be kept even three months before moving to the next stage.

The bunches of radishes are then put into pools for Imbiamchimento, (technique used already to the 800), taking the roots immersed in the precious and pure spring waters, coming from underground from the nearby calcareous mountains, which from a depth of 200 meters reach the surface at a temperature of about 12º C. it is here that in 15/20 days there is a transformation that gives life to the flower of radicchio tardivo.

Deletes all the outer leaves and clean the roots with sharp knives.

At this point the Radicchio Rosso di Treviso, is washed in large basins always with fresh water from underground and tidied up in boxes, ready to be sold to consumers more careful.

All these stages of processing and the careful techniques used have given the brand IGP to the Radicchio Rosso Trevigiano Tardivo, not at all the products to get the IGP should be closely linked to the area of origin and present with well-defined characteristics and guaranteed.

di Matteo Casadio