he history of Radicchio Variegato di Castelfranco is inextricably bound up with the evolution of rural traditions in its zone of production. For centuries, Radicchio Variegato di Castelfranco was a staple of the poor who used it in local recipes which have been passed down us. The traditional process that this leaf-vegetable undergoes after it is picked may be divided into the several stages listed below:
Preforcing In this first phase, the plants are picked, cleaned and placed in plastic boxes with wire grille bottoms.
Forcing-blanching This is an essential and indispensable operation which enhances the organoleptic and aesthetic qualities and market value of Radicchio Variegato di Castelfranco. The roots are replanted in a dark environment to allow them to produce new leaves, but the absence of light deprives the plant of all or almost all its chlorophyll pigments, and this
brings out the intense red of the leaf which also loses its fibrous texture, becomes crunchy and pleasantly bitter in taste.
Trimming In the next and final phase, the leaves that have deteriorated or are unsuitable are stripped away until a sprout with the desired properties is left. The tap root is cut and scraped so that it is proportionate to the size of the tuft of leaves. This final phase must be carried out just before the vegetable is consumed. Once the operation is complete, the Radicchio is placed in capacious containers where it is washed in running water before packaging.
Radicchio Variegato di Castelfranco has creamy-white leaves shot through with veins varying in colour from light purple to wine-red and distributed uniformly on the surface of the leaf. The central leaves of Radicchio Variegato di Castelfranco do not fold in on themselves but rather remain erect or else lean away from one another to form the rose-shape cluster that distinguishes this type of Radicchio. The end product has a delicate and slightly sweet taste and a crunchy texture. The close association of Radicchio Variegato di Castelfranco with its current area of production is attested by the history, evolution and centuries-old tradition of farmers and growers in this area. The soils, the climatic conditions of the area and the temperature of the waters from the underlying strata contribute to the uniqueness of the product. The growing areas encompasses numerous town
districts in the provinces of Treviso, Padua and Venice.
