Long Red Radicchio

The tapered elegance of Veneto: long leaves, white central rib, deep burgundy color

Radicchio from the Treviso tradition, crunchy and slightly bitter, ideal for grilled salads

Long Red Radicchio: Authenticity and Artisanal Flavor

Il Long Red Radicchio It is one of the most popular varieties noble and elegant of the large family of Italian radicchio: tapered and slender heads of elongated shape, with bright white central rib and by deep burgundy leaves with purple hues. The consistency is crunchy and juicy, the characteristic flavor bitter but elegant, never aggressive, which mellows considerably with cooking, transforming into a delicately caramelized note. A variety of Venetian origin that stands out for its slender shape compared to Radicchio Rosso Tondo (Chioggia variety) and which brings to the table all the elegance of the horticultural tradition of the Tri-Veneto region.
 
 
 

The roots of this Radicchio go back to the Veneto region in the 15th century.

Il chicory (Cichorium intybus there. foliosum) belongs to the large family of chicory, cultivated by humanity since theclassical antiquity - Already Pliny the Elder of Naturalis Historia he described its digestive properties. But it is in the 15th century Veneto that the red radicchio has found its noblest selection: the farmers of the countryside of Treviso developed the technique of the “bleaching” (o “forcing”) — a refined agronomic process which, through the conservation of the harvested plants in dark and humid environments, induces the production of new tender leaves with an intense red colour, devoid of chlorophyll. long variety —famous as “Treviso Red Radicchio” in its traditional early and late form — was codified in the nineteenth century by the Belgian botanist Francis Van den Borre, who applied the blanching technique used in Belgium for endives. A story of botanical exchange between Veneto and Flanders that gave rise to one of the most renowned Italian fruit and vegetable specialties in the world.
 
 
 

Choosing Radicchio Rosso Lungo means choosing the liver in good shape

Red Radicchio is a wellness center thanks to its unique phytochemical composition. The characteristic bitter taste it is due to lettuce e lactucopicrin — bitter principles of chicory with proven action hepatoprotective, collagogue (promotes the production and flow of bile) and digestiveThe red color is very rich in anthocyanins antioxidants (in particular cyanidin-3-glucoside), similar to those of blueberries and pomegranate. It also provides inulin — a prebiotic fiber that is valuable for the intestinal microbiota, naturally abundant in chicory — Vitamin K, Vitamin C, folate, Potassium, Magnesium e Iron. With just 23 kcal per 100g and beyond the 93% of water, is one of the most low-calorie and purifying vegetables in the Mediterranean diet. Naturally Vegan e gluten free.
 
 
 

How to Best Use: Long Red Radicchio

• GRILLED OR GRILLED: A CLASSIC OF VENETIAN CUISINE
  The most used iconic of the Radicchio Rosso Lungo is the cooking on the hot grill or griddleCut the head into four wedges lengthwise, keeping the leaves attached to the core. Season with extra virgin olive oil and salt, and cook for 3-4 minutes per side over high heat. The bitter flavor mellows with caramelized and smoky notes. Serve with a drizzle of Balsamic Vinegar of Modena PGI Gold Series raw and a pinch of pepper. For a gourmet version, add flakes of Organic Parmigiano Reggiano DOP 24 months or a few cubes of Tuscia Stretched Bacon sautéed: a side dish or appetizer from a great chef.
• RADICCHIO RISOTTO: THE FLAGSHIP FIRST COURSE OF THE TRIVENETIO REGION
  Il risotto with red radicchio It is one of the most loved first courses of Venetian cuisine: chop the radicchio, fry it with an onion and a knob of butter, add the Organic Carnaroli DOP Rice from Baraggia Toast it, deglaze with a glass of red wine, and cook with broth, adding it little by little. For the final creaming, add a generous handful of grated Parmesan and a spoonful of mascarpone. For a more sophisticated twist, add some crispy pancetta halfway through cooking, or replace the mascarpone with gorgonzola: the sweet-and-sour combination is worthy of a fine restaurant. Pair with a glass of Veneto Cabernet.
• RAW IN SIGNATURE SALADS AND COLD GOURMET DISHES
  When raw, Radicchio Rosso Lungo expresses all its flavour. crunchiness and bitter freshness. Cut it into julienne strips and mix it into sweet-and-sour salads: try it with Organic Sorrento Walnuts, grains of Organic pomegranate, ripe pear flakes and slices of Raw Mountain Ham from Tuscia for a signature salad. Dress with extra virgin olive oil, Green Balsamic Vinegar of Modena PGI and a splash of Pressed raw wildflower honey from the Treja Valley: the perfect bittersweet. Also splendid in winter salad with oranges, fennel, and black olives — an Italian twist on a Sicilian classic.

Ingredients

Fresh, seasonal, organically grown Radicchio Rosso Lungo.
 
 
 

Food container

Store in the refrigerator at +4°C / +8°C in the vegetable drawer, wrapped in a damp cloth or in a perforated paper bag, and consume preferably within 5 days from deliveryThe softened outer leaves can be removed without any problems: the heart of the head will last longer. Wash before use, immersing the heads in cold water for a few minutes to remove any soil residue. white part of the central coast It's the sweetest and crispiest: don't discard it, it's the most prized part of the variety. For longer preservation, it can be briefly blanched and frozen for cooking (risotto, fillings).
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: 96 kJ / 23 kcal
• Fat: 0,3 g (of which saturated fatty acids: 0,07 g)
• Carbohydrates: 4,5 g (of which sugars: 0,6 g)
• Fiber: 0,9 g
• Protein: 1,4 g
• Salt: 0,05 g

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