Top 4 Local Vegetables
in the Province of Treviso

Traditionally grown within the provinces of Treviso, Padua and Venice, Radicchio Rosso di Treviso refers to Italian leaf chicory of the Precoce and Tardivo varieties. This robust red-leaved vegetable is characterized by its pleasantly bitter flavor which can be quite refreshing if balanced with salty cheeses, smoky bacon or sweet balsamic vinegar. Being extremely versatile, Treviso chicory can be enjoyed raw, grilled, braised or roasted, and it is used as an ingredient in a number of various salads, risotto and pasta dishes, as well as meat or fish based entrées.Expand

Created in the 17th century by crossing Radicchio di Treviso and escarole, the variegated Radicchio di Castelfranco Veneto is a type of Italian leaf chicory grown within the provinces of Treviso, Padua and Venice. Thanks to its peculiar shape and blanched yellow leaves covered in red flecks, Radicchio di Castelfranco is often nicknamed 'orchid lettuce'or 'winter rose'. Undeniably the most prized variety of chicory, Castelfranco grows in autumn and is very sensitive to cold winter weather. The flavor of its tender leaves ranges from sweet to pleasantly bitter which makes this versatile leaf vegetable used in a wide variety of dishes, from salads to desserts such as Sformato di Radicchio al Domino, a type of sweet flan made with ricotta, custard and chocolate.Expand

Traditionally cultivated in the provinces of Padua, Treviso and Venice, the white and green asparagus of Badoere are available in following varieties: Eros, Dariana, Thielim, Zeno, Avalim and Grolim. While the white asparagus has a bittersweet flavor and a mild aroma of ripe wheat, the green ones have a pronounced fruity to herbal aroma and quite a strong, sweet flavor lacking the typical bitter aftertaste. Apart from its typical use in various risottos and pasta dishes, the freshly fragrant Asparago di Badoere is best enjoyed steam cooked and, combined with hard boiled eggs seasoned only with olive oil, salt and pepper, it makes for a wonderful salad.Expand

The white asparagus of Cimadolmo is traditionally grown in the Veneto's province of Treviso where is thrives in the humid climate of the Piave River valley. Amazingly tender, this asparagus is a great source of protein, it is rich in essential minerals and vitamins and has a particularly delicate flavor. Steam cooked, seasoned and drizzled with olive oil, Asparago Bianco di Cimadolmo makes for a delicious side dish, but it can also be enjoyed in a number of different risottos, pastas, and frittatas.Expand