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This item was last sold on : 02/04/23
Treviso, pronounced trah-VEE-zo, is an elongated relative of radicchio, ranging in size from a Belgian endive to a large head of romaine lettuce and producing sleek spear-shaped closely wrapped green and red leaves. Treviso has a distinctively complex, slightly bitter and earthy flavor.
Available year-round, Treviso's peak season is November through March.
Bill Coleman carried his treviso seeds home directly from northern Italy. He has been planting them and harvesting them for several years now at his family's farm near Santa Barbara.
This somewhat bitter green should be paired with pungent and sweet companions such as blue cheese and a sweet fig glaze. You can control the intensity of the leaves' flavor by soaking them prior to use. Saute, roast or grill and finish with a hint of citrus.
Properly known as radicchio rosso di Treviso, it is 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 leefy green.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Treviso. One is easiest, three is harder.