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Treviso: A More Delicate Radicchio

Treviso adds vivid color and a juicy crunch to salads

Fine Cooking Issue 76
Photo: Scott Phillips
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If your market has an especially good produce section, then you may have encountered a vegetable that looks like a head of romaine lettuce crossed with a radicchio. This isn’t a new hybrid; it’s a variety of radicchio that’s long been popular in Italy. Radicchio rosso di Treviso, commonly known as Treviso in the U.S., has elongated, variegated red leaves that taste more delicate and less bitter than the more familiar ball-shaped Radicchio rosso di Chioggia. Raw Treviso adds vivid color and a juicy crunch to salads, but this vegetable also stands up well to cooking. It’s particularly tasty when halved lengthwise and grilled or broiled until slightly softened and lightly charred, and then garnished with olive oil, balsamic vinegar, and shavings of Parmigiano Reggiano. For a real treat, wrap the halves in thinly sliced pancetta or bacon before grilling. Try substituting Treviso in recipes that call for radicchio, such as Radicchio, Endive & Grapefruit Salad, or even endive.


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