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Radicchio (Cichorium intybus) has many beneficial features; it is low in calories and a good source of vitamins, as well as an excellent source of fibre, like all leafy vegetables.
In Veneto, it is usually enjoyed in winter, right after germination, when it is more tender, and sweet.
“Radicchio Bianco” (“White Radicchio”) has been grown in the Bassano area since the XIX century and apparently comes from a local variety of radicchio “Variegato di Castelfranco”.
Its cultivation is favoured by the local mild, ventilated and dry microclimate, which hinders the formation of moulds and rot; in fact, this typical climate is never too cold and doesn’t feature the frosts followed by a daytime thaw which, instead, affect the surrounding plains.

White Radicchio is sown from mid-July to early September, in seedbeds or in the open, and covered with non-woven fabric to protect it from humidity, light, cold and the birds.
After 30 days, it is transplanted into previously fertilized and weeded soils.

The harvest is done manually and takes place from early November to late March. The collected seedlings are separated from the oldest leaves and stored in containers with the roots immersed in water. They stay there for a week, for bleaching in the warmth and the dark, then they’re ready to be eaten, tender and sweet.

This post is also available in: Italiano (Italian)