Treviso
Inventory, 8 lbs : 1.00
This item was last sold on : 03/13/10
Seasons/Availability
Available year round, Treviso's peak season is November through March.
Description/Taste
Showing off sleek spear-shaped closely wrapped white and carmine red leaves, treviso, pronounced trah-VEE-zo, is a mild variety of radicchio that ranges in size from a small Belgian endive to a large head of romaine lettuce. Its elongated leaves distinguish this radicchio variety from verona or round-shaped radicchio. Treviso's sturdy crispness offers a delightful earthy faintly bitter edge. American chefs absolutely adore this gorgeous, fun-to-work-with rich-colored chicory.
Nutritional Value
Nutritious treviso is an excellent source of vitamin A, potassium, calcium, plus provides a very good source of vitamin C. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
For exceptional side dishes, pair treviso with wild or cultivated mushrooms and green or yellow bell peppers. Even those curious and rather mysterious little anchovies love to be in the company of this tangy vegetable. Briefly sauté leaves; season as desired. Its texture and spunky personality are perfect in soups. Cut in quarters or halves; brush with butter; grill, bake or sauté until just tender; accent with garlic or fresh herbs. Its firm leaves make attractive and festive bowls for dips. Wrap savory salads and fillings in the sturdy leaves. To prepare, cut the base; remove white central core. Separate the leaves; trim as necessary. Rinse; pat dry. To store, loosely wrap in plastic; refrigerate. Use within one week for optimum quality.
Ethnic/Cultural Info
It is believed to have been one of the "bitter herbs" consumed by the children of Israel during the Passover before their hasty exodus from Egypt.
Geography/History
Native to the Veneto region of northern Italy, the towns of Treviso, Verona, Chioggia and Castelfranco have each developed their own distinct variety of this vegetable. Properly known as radicchio rosso di Treviso, it is considered to be the best of the varieties. Radicchio rosso di Verona, a fuller type of radicchio, was developed from rosso di Treviso. Treviso grows in the United States, Chile and Italy.
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