Radicchio di Treviso: How to make it at home
DIY TREVIGIAN RADICCHIO
One of the typical winter vegetables is radicchio, there are many different varieties, but our absolute favorite is Radicchio Rosso di Treviso . It has a beautiful intense dark red Christmas color and white streaks, is characterized by a fresh and crunchy consistency and has a delicate and bitterish, unmistakable taste! Here at CasaGIN we like challenges and we have tried to grow the Tardiva variant , the most valuable but also the most complex in terms of production process, in our garden !
We will now tell you about the steps we followed and some secrets of the trade ! It all starts with the preparation of the soil which must be done with organic fertilizer during the winter, to ensure that everything is ready for cultivation in spring.
In the month of July the radicchio is sown in a seedbed, after about a month from sowing when the shoot is about 8 - 10 cm high it must be thinned out and lightened and in the following months kept clean of weeds.
In November it is harvested with the whole root, rinsed and cleaned and is soaked in bunches. The tanks in which it is placed must have a constant exchange of water (never stagnant), this is essential to give the sprout the opportunity to regenerate. The radicchio must remain immersed in water for approximately 15, 20 days. The water temperature must be around 12, 15 degrees centigrade. In contact with water, the radicchio roots create cuttings which give life to a new shoot inside the plant: the late radicchio .
After 15-20 days, the radicchio bunches are harvested, the old leaves removed and the roots cleaned. Inside you will find the new sprout that has developed in the water ready to be eaten!
We have thought of 4 simple and very quick recipes, discover them here !
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