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# 70 •OCTOBER 19 , 2015
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ITALIAN FLAVORS:
Castelfranco’S
Radicchio Variegato
By Consorzio Tutela del Radicchio Rosso di Treviso e Variegato di Castelfranco with MiPAAF
The “rose that you eat” appeared towards the end of
the 19th century as a cross
between Treviso red radicchio and endive (escarole): its shape is reminiscent
of a head of lettuce but its
characteristics are typical
of chicory. Thanks to continuous improvements by
skilled horticulturists and
two centuries of seed selection, today the product
is one of the most sought
after in the fruit and vegetable sector.
winters of the plains, led
peasant families to spend
The appearance of the first many hours in the barn.
variegated, which takes its
name from the town of Ca- Here, they kept chicory
stelfranco Veneto, where it harvested from the field
was first produced, is clo- under the straw mattressely linked to the peasant ses to protect it from the
culture of central Veneto. frost. The needs of conserThe rural life and harsh vation led to the discovery
of a forcing technique: the
hearts of the plants left in
the dark under tarps and
straw, turned white due to
the loss of chlorophyll and
acquired a taste that was
incredibly better than the
bitter chicory and a delicious crispness.
WE THE ITALIANS | 15
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