Description
PGI Treviso radicchio has long, narrow leaves with a crunchy white rib. The early variety arrives in autumn; the late one, the most prized, in midwinter, after being forced in running water, which makes it crunchier and less bitter.
It is delicious grilled, sautéed, blanched in water and vinegar, raw in salads and in winter panzanella.
It is delicious grilled, sautéed, blanched in water and vinegar, raw in salads and in winter panzanella.
