Radicchio Rosso di Treviso Tardivo in Padella
Veneto — Treviso e Sile river valley
The late-season Treviso radicchio — a variety whose cultivation requires a precise forcing process (submerging the root crown in running water in January) that bleaches the outer leaves and concentrates the bitterness and sweetness simultaneously. Cooked in a hot pan with olive oil, salt, and a splash of Prosecco until the outer leaves are charred and the inner heart remains raw-crisp. The contrast between the charred bitter exterior and the sweet, crunchy interior is the entire point.