LOCAL PRODUCTS
THE TREVISO RADICCHIO
Winter is in the air: the chicory that had grown during the summer now stops vegetating. It is the time to reap the fruits of the hard work. Once the root is cut in depth, the heads are left without earth and more or less cleaned of their external leaves damaged by the frost. The heads, tied into bunches, are preserved and protected in open furrows on the ground.
Bit by bit, according to needs, the chicory is picked and put into special tanks, covered and with very little light, with its roots emerged in the water of the Sile. This is the important whitening phase: the slow run of the warm water stimulates the recovery of each root. In this way new and coloured leaves with a characteristic flavour are developed, enhancing the dishes of Treviso throughout winter.
