Radicchio di Treviso (EACH)-Vegetables-radicchio
  • Radicchio di Treviso (EACH)-Vegetables-radicchio

Fresh Radicchio "Treviso" (Unit)


The most popular Radicchio in Italy, it has longer leaves and a slightly milder, nutty taste than its wine-red counterparts.

Treviso radicchio is a milder variety of radicchio, an Italian red, slightly bitter lettuce. Treviso radicchio has long, delicate magenta leaves, creamy white veins and a delicate crinkled texture. Treviso is the land of top quality radicchio in Italy, producing the classic, tall Italian Radicchio di Treviso. A unique and incomparable product, it has crisp, sturdy leaves and an earthy bitter taste, that’s almost slightly nutty. Cooking Radicchio brings out the vegetable's natural sweetness but it can also be served fresh. It can be chopped and sautéed or halved and grilled. Fresh leaves are sturdy enough to be used whole as a cup or wrap. In Italy, Radicchio is classically added to risottos and tomato sauces or simply grilled and dressed in olive oil. The bitter flavour pairs well with sweet sour, fatty and salty accompaniments such as citrus, pear, pomegranate, tomato, balsamic vinegar, walnuts, anchovies, cream based dressings and sauces, candied pecans, salted meats such as bacon and salami, black pepper and provolone, parmesan and gorgonzola cheeses.



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Ingredients: Radicchio di Treviso. Each unit may weight between 250 and 350 grams.


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