Radicchio Trevisano Tardivo alla Griglia con Aceto Balsamico
Treviso, Veneto
Radicchio Tardivo di Treviso IGP — the 'black diamond of Treviso' — is the most prized chicory in the world: long, narrow heads with white ribs and dark burgundy leaves, harvested in the frost and blanched (covered to exclude light) for 15 days in running spring water to reduce bitterness and develop sweetness. Halved or left whole, grilled over charcoal until the leaves char and crisp while the rib remains firm, then dressed with aged Balsamico Tradizionale di Modena and a thread of olive oil. The bitterness-sweetness contrast after grilling is one of the great flavour experiences in Italian cuisine.