Radicchio Rosso di Treviso |
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Brief
History: of uncertain origin, the radicchio is in Italy in the
sixteenth century in the province of Treviso, but if they have reliable
information only from the second half of the 800. His
consecration came to work agronomist Joseph Benzi, who gave life to the
1st exhibition of radicchio December 20, 1900, in the central loggia in
Piazza dei Signori in Treviso.
Production area: the territory of the provinces of Treviso, Padua and Venice.
Brief History: of uncertain origin, the radicchio is in Italy in the sixteenth century in the province of Treviso, but if they have reliable information only from the second half of the 800. His consecration came to work agronomist Joseph Benzi, who gave life to the 1st exhibition of radicchio December 20, 1900, in the central loggia in Piazza dei Signori in Treviso. Description: There are two varieties of radicchio: - Radicchio Rosso di Treviso (early) - Radicchio Rosso di Treviso (late) The early red radicchio has a massive clump, elongated, tightly closed, accompanied by a modest portion of the roots, leaves, characterized by a very strong white main veins branching into numerous penninervie in deep red leaf blade development. Has slightly bitter flavor and a crunchy texture on average. The clumps have a weight min. of 150 g., length (without root) of 18-25 cm. The late red radicchio any shoots regular, uniform and compact, tight and wrapping leaves, clumps together with a piece of toilet and fully tap-root length proportional to the size of the asset, but not more than 6 cm. Has an intense vinous red leaf blade with secondary veins just mentioned, the main rib is completely white. It is crunchy in texture and flavor is pleasantly bitter, the heads have a weight min. 100 g, diameter min. collar 3 cm., length (without taproot) 15-25 cm. Method of production: the early red radicchio, similar to that late, must be sown in the month of July, while the transplant must take place within the month of August. The collection is made from 1 September. The process of post-harvest processing of this variety of radish is also divided into a series of stages. In the first, the heads are released from the eventual tying and outer leaves no minimum requirements are removed. Then you make the collar and toilettatura taproot. In a second step, the radicchio is placed in large containers filled with water, washed and leaves no quality requirements have been eliminated. At this point the radicchio is ready to be packed in sealed containers of wood, plastic or cardboard 30x50 cm. for a weight of 5 kg. or other material for a maximum weight of 2 kg. Website: http://www.radicchioditreviso.it/ |