The Prosecco Hills of Conegliano and Valdobbiadene, a UNESCO World Heritage Site since 2019, are one of Veneto's most sought-after destinations. Amidst breathtaking views and historic villages, thousands of tourists arrive every year in search of an authentic experience, which inevitably involves our food and wine excellence.
At La Corte di Marga, we believe that sustainable tourism also means supporting the local economy, encouraging our guests to truly experience the area and discover its authentic flavours. One of the absolute treasures of our winter season is undoubtedly the PGI Radicchio Rosso di Treviso. But for non-experts, a doubt often arises before shopping at local markets: what is the difference between the early and late varieties? And how can we make the best of them in the kitchen?
Here is everything you need to know to turn your shopping into a gourmet experience to enjoy right in our accommodation.
Early and Late: the differences to know
Red Treviso Radicchio PGI it comes in two distinct variants, each with its own visual and flavour characteristics:
- The Early One: It has a bulky, compact and closed head. The leaves are broad, deep red, with a very pronounced white central vein. On the palate it is crunchy but with a distinct bitter note, ideal for grilled dishes or those with a more rustic and robust flavour.
- The Tardivo: It is the finest, most elegant and unmistakable, visually resembling an open flower. The leaves are lanceolate, narrow and with the tip curved inwards. The red coloring is limited to the tip, whilst the thick white central midrib dominates. The flavor is much sweeter and more delicate than the early variety, with an extraordinary crunchiness and a just perceptible bitter aftertaste.
The manufacturing processes: the secret of water and darkness
What makes Radicchio di Treviso unique, especially the Tardivo variety, is its incredible processing method, which follows strict regulations and ancient agricultural expertise.
- The processing of the Precoce variety: It is harvested from September onwards. Its distinctive colour is due to tying in the field: the outer leaves are tied together so that the heart remains in the dark. This lack of light inhibits chlorophyll photosynthesis, keeping the ribs white and making the red pigment stand out to the maximum.
- The blanching of the Tardivo: The magic of Tardivo happens in the coldest months. Harvesting strictly begins only after the fields have experienced at least two frosts. The heads are extracted whole (including the taproot) and immersed in large tanks of spring water at a constant temperature (around 11°C) for 15-20 days, in complete darkness. The tepid water revives the plant, which produces a new heart; but the absence of light keeps it white, sweet and crunchy. Finally comes manual trimming, where the outer leaves are meticulously discarded and the root is peeled.
Recipes and sommelier pairings with wines from the Marca Trevigiana
As true wine lovers, food and wine pairing according to the principles of sensory analysis is the best way to enhance every dish:
- Risotto with Late Radicchio and Casatella Trevigiana DOP
- The Dish: Sweetness of the rice and Casatella Trevigiana PDO, combined with the richness of the creaming and the delicate bitter note of the Tardivo.
- The Pairing: Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry. The bubbles and fresh acidity cleanse the richness of the cheese, while the slight residual sugar of the Extra Dry softens the bitter element of the radicchio in perfect contrast.
- Grilled Early Radicchio with Treviso Sopressa and Drunken Cheese
- The Dish: High unctuousness and fatness of the Sopressa Trevigiana, savoury quality and aromatic nature of the Formaggio Inbriago, with the bitter and smoky note of the grilled Precoce.
- The Pairing: Piave Malanotte DOCG. The prominent tannic structure of Raboso and its marked acidity effectively counterbalance the greasiness of the sopressa and the richness of the cheese aged in grape pomace, while supporting the distinct bitterness of the grilled radicchio.
- Raw Tardivo chicory salad with Grandi Fiumi walnuts and Morlacco del Grappa cheese
- The Dish: Fresh dish featuring the distinct savouriness of Formaggio Morlacco del Grappa, the aromatic persistence and fatty tendency of the walnut, and the crispness of raw radicchio.
- The Pairing: Colli di Conegliano Bianco DOCG (or Manzoni Bianco). A full-bodied white, smooth and with a good sapidity, capable of matching the intensity of the Morlacco and the oiliness of the walnut without overpowering the delicacy of the raw Tardivo.
Your oasis of peace in Miane
If you are looking for a place where authenticity meets respect for the environment and absolute relaxation, The Court of Marga It is your ideal retreat. Forget the hectic pace and come and experience the authentic beauty of the Prosecco Hills at a slow pace, completely switching off.
Frequently Asked Questions about Treviso Radicchio
When is the best time to eat Tardivo Radicchio? The optimal period runs from late November (after the first frosts) until the end of late March. It is during these cold months that the product, thanks to the technique of water-blanching in spring water, reaches its maximum sweetness.
How do you recognise genuine PGI Radicchio di Treviso? The original product is always packaged and sealed with the official mark of the Protection Consortium, which certifies not only the geographical area of production, but also the rigorous manual processing method.
Can you eat the radicchio root as well? Absolutely yes! The root of Late Radicchio (the taproot), which is carefully peeled and cleaned during the trimming phase, is considered a true delicacy, and is extremely flavoursome whether eaten raw or cut into julienne strips and sautéed in a pan.
👉 Do you want to discover these hills at your own pace? Book your stay at La Corte di Marga, in Miane.
