Radicchio di Treviso Tardivo

Radicchio di Treviso Tardivo recipe videos

Radicchio di Treviso Tardivo is a prized Italian chicory variety from the Veneto region, known for its elongated, deep-red leaves with white ribs. It is most traditionally prepared by braising, which mellows its natural bitterness into a sweet, complex flavor, often with ingredients like butter, vinegar, broth, and sometimes pancetta or cheese.

🍽️ Nutrition at a glance

This dish is very low in carbohydrates, fat, and protein, making it a light, nutrient-dense side. It is an excellent source of vitamins K and C, antioxidants, and dietary fiber, with a rough calorie count of about 50-80 per serving depending on preparation.

Nutrition breakdown

Calories	35 kcal
Protein	2.5 g
Carbs	6 g
Fat	0.5 g
Fiber	3 g
Sugar	2.5 g
Sodium	30 mg
Vitamin K	250 mcg
Vitamin A	3500 IU
Vitamin C	12 mg
Folate	120 mcg
Potassium	350 mg
Calcium	50 mg
Magnesium	20 mg
Manganese	0.3 mg

Per 1 cup (170 g), braised · estimated, varies by recipe

💡 What's interesting

Culturally, this radicchio is a protected PGI (Protected Geographical Indication) product, with its unique bitterness and color developed through a specialized forced-cultivation process called 'imbianchimento' (whitening) in the dark. Nutritionally, its bitter compounds are believed to aid digestion and stimulate appetite.