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RED RADICCHIO
The red radicchio or (chickory salad) also
known as "the edible flower" especially
in the Spadone di Treviso and Rosa di Castelfranco
variants, is perhaps the epitome of know-how
and patience expressed by the farmers of
Veneto who began developing radicchio from
a spontaneous species of chickory common
to all of Eurasia up to the border regions
of Baluchistan.
foto Orio-Frassetto
Its beauty, its crispy consistency and
unique slightly-sour taste have given it
innumerable applications in ways: it may
be eaten raw, seasoned ina several ways
or in salads, fried, grilled, in risottos
and soups, wrapped around various stuffings
or as a filling in itself, it may also be
used in sweet pies and ice creams, to distil
grappa. In the meantime every chef in Veneto
is still coming up with new ways to use
radicchio in Veneto recepies.
TASTING TREVISO: ITS WINES
Wine making has always been central to
Treviso's culture. Testimony to this are
several ancient documents, frescoes and
paintings besides the existence of two wine
roads, the White Wine road - north of Valdobbiadene
and Conegliano and the Red Wine road - south
east of Roncade, San Polo di Piave and Cimadolmo.
Between the two, in the middle of Treviso
territory, there is also the Montello Hill-Wine
road.
Prosecco is undoubtedly the region's most
famous wine, with its Cartizze 8'oiuyhvariant:
but also Grey and White Pinot, Chardonnay,
Verduzzo, Tocai and, among the red wines
we must notforget Merlot, Cabarnet Raboso
and…
(from Lucia Benedetti's guide to the city
of Treviso).
SAVOURING THE MARCA: ITS SEASONAL PRODUCE
The cuisine of Treviso is driver by a continuous
flow of seasonal produce. In late May, in
Spring, the previous year's wines are uncorked
and tasted at the various festivals around
the Province - from Prosecco Spring to Wine
in the Villa.
foto Orio-Frassetto
The period coincides with asparagus season
in Cimadolmo and Badoere. In the hill region,
between Asolo and Maser, this follows Cherry
season to go on to the pre-alps where the
alpine huts present their assortments of
cheeses, the most famous being the Morlacco.
Among other famous cheeses are the Casatella
and the formaggio imbriago (drunken cheese)
which is seasoned in wine must In Summer
there are also festivals to celebrate the
production of peppers.
These come to an end in autumn with festivals
dedicated to chestnuts and mushrooms and
once again to commemorate the Prosecco wine
of Valdobbiadene.
Winter's most famous and typical produce
is Treviso's red radicchio in its various
early-season, late-season and Castelfranco
variants. (Lucia Benedetti, guide to the
City of Treviso).
(Lucia Benedetti, guida della città
di Treviso) |
