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Product Quantity Price
Rossa di Treviso Tardiva- Candy Stick Chicory (35 seeds) (JS241) $5.00
Packaging Type: NA

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Rossa di Treviso Tardiva- Candy Stick Chicory

         
 
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Italy is the land of Chicory, there are hundreds of old heirloom varieties. Some of the most famous are grown in the fertile plains near Treviso in North Central Italy. Rossa di treviso Tardiva is one of the premier heirloom varieties grown by farmers in that region. It is a very special variety that commands a high price. It is used many "gourmet" dishes and has a taste all its own. Joe was told that it is really a sweet variety-- supposedly meaning that it has little to no bitterness. This is a late maturing variety that likes cool weather to be its best. In Italy they were harvesting it in January. It will grow to perfection in a place with a long season that gets gradually cooler rather than bitter cold. It probably is a good late/summer fall crop for milder regions. It won't thrive in the hot desert or places, and it cannot mature in places that get too cold too quick in the fall.

 
Rossa di Treviso Tardiva- Candy Stick Chicory
Overall Rating:
         
5.0
 
 
Number of Reviews: 1
Easy to Grow 0.0
EarlyMaturity 0.0

100.0% would recommend this item to a friend.

 
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10 out of 10 people found the following review helpful:

Nickname:
Laelia
Location:
Firenze, SC
Date:
September 8, 2014
          5.0
 
Radicchio Tardivo di Treviso
Easy to Grow 0.0
EarlyMaturity 0.0
 

What are the pros? Best tasting radicchio

What are the cons? Should be more widely known!

Review:

I'm italian and I'm very glad to see that our traditional vegetables are offered also in the US. Unfortunately, I've seen no reviews so far, so I'm here to talk about the fabolous "Radicchio Tardivo di Treviso", literally "Late chicory from Treviso". This chicory is well suited either for chicory lovers and for who, like me, think that chicory is usually too bitter. This variety has just a little bitter hint, but it's very very good and pairs nicely with the wonderful caramelised taste that it gets while cooking. This one, cooked in a little olive oil and simmered with some balsamic vinegar until all is caramelised is a true winter treat. It is also wonderful brushed with olive oil and lightly grilled, or even raw, in salad or in "pinzimonio" (dipped in olive oil, salt and pepper mixture) or "bagna cauda" (butter, anchovies, garlic & milk sauce), like we are used to in Italy, along with other winter vegs. The root is edible too and sweet. Please gift yourself with this wonder of Italy!

Would you recommend this product to a friend? Yes

Was this review helpful? Yes  No
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