Rosso di treviso Precoce Radicchio

Treviso Precoce (precoce means early) is the upstart younger sibling to Treviso Tardivo. Whereas, Tardivo requires the ‘imbianchiamento’ or bleaching to achieve its final form, Treviso Precoce does not need to be stored in darkness to develop its deep red leaves and thick, white mid-rib. Treviso Precoce forms a dense, football shaped head in the field. The heads have wine-red leaves and a thick, crunchy white center rib.

Of all the red varieties of radicchio, Treviso Precoce is among the least bitter, second only to Treviso Tardivo. After going through a few frosts, some might even describe the leaves as bitter-sweet. The leaf part retaining bitter characteristics, but the rib developing a pleasant sweetness that offsets the bitter compounds in the leaf.

When to Find: November - January

Varieties: Bottiglione, SM 4.12

Chef Tim Wastell’s Tasting Notes:

“Treviso’s unique (and very functional) shape, mildly bittersweet flavor, and crisp, resilient texture make it an ideal choice for a wide range of raw and cooked applications.”

“When used raw, Treviso’s shape lends itself very well to shredded or slaw type salads, and it plays well against firm textured ingredients such as shaved raw winter squash, celeriac, and beets. Other successful uses included cutting the heads equatorially into rings for chopped style salads and using the whole leaves as boats for handheld appetizers of crudite plates.”

“Treviso’s pervasive sweetness is magnified in cooked applications, and its high moisture content makes high heat scenarios such as wood burning ovens or very hot broilers both forgiving and preferred. Quartered horizontally with the stem intact, it’s hard to find a more durable or delicious roasted chicory.”

“Slower methods, often rightfully overlooked or lost on more delicate chicories, are another encouraged possibility for Treviso. Browning cut sides in olive oil then braising with balsamic vinegar and toasted  walnuts, or slowly caramelizing Treviso with red onion into a “jam” are both rewarding and delicious cold weather kitchen activities. Treviso is an antipasti component waiting to happen.”