ROSSA DI VERONA RADICCHIO I CHICORY

Radicchio rossa di Verona has a rich history that reflects the evolution of agriculture and gastronomy in Italy, particularly in the Verona region. Here is a more detailed look at its history:

• Origins
  Antiquity: The roots of chicory date back to ancient times, where it was cultivated by the Greeks and Romans for its medicinal and culinary properties. Varieties of chicory were already used in monastery gardens in the Middle Ages.

Regional Development: Radicchio as we know it today was developed mainly in the Veneto region, where the climate and soil are particularly suitable for its cultivation. Radicchio rossa di Verona emerged over the centuries, adapting to local conditions and farming methods.

• Evolution and Selection
  16th Century: The first mentions of radicchio in culinary texts date from this period, when it began to be appreciated for its distinct flavor and bright color.
• Cultivation Techniques: Over time, specific techniques have been developed to improve the quality of radicchio, including blanching, which involves covering the leaves to reduce their exposure to light. This results in lighter, less bitter leaves, while accentuating their crunchy texture.
• Recognition and Designation
  DOP (Protected Designation of Origin): In 1996, Radicchio rossa di Verona received DOP certification, guaranteeing that it is grown using traditional methods in specific areas of Verona. This protects not only the product, but also the know-how of local farmers.
• Evolution of reputation: Over time, radicchio has become a symbol of Venetian and Italian cuisine. It is now recognized not only in Italy, but also internationally, and is an integral part of many traditional dishes.
• Culinary Use
  Italian Cuisine: Radicchio rossa di Verona is used in a variety of recipes, from fresh salads to cooked dishes. Its slightly bitter flavor balances the other ingredients, making it a valuable addition to many dishes.
• Derived products: In addition to being consumed fresh, it is also used in derivative products such as sauces, jams, and even cooked dishes, showing its versatility in gastronomy.

Radicchio rossa di Verona has several medicinal properties and health benefits, thanks to its nutritional composition. Here are some of its properties:

• 1. Rich in Antioxidants Radicchio is a great source of antioxidants, especially anthocyanins, which give it its red color. These compounds help neutralize free radicals in the body, reducing the risk of chronic diseases and premature aging.
• 2. Digestive Properties Radicchio is rich in fiber, which promotes digestive health. It helps regulate intestinal transit and can help prevent constipation.
• 3. Anti-inflammatory Effect Compounds present in radicchio, such as vitamin K and flavonoids, have anti-inflammatory properties that can help reduce inflammation in the body.
• 4. Liver Support Radicchio is considered a detoxifying food, promoting liver health. It stimulates the production of bile, which is essential for the digestion of fats and the elimination of toxins.
• 5. Rich in Vitamins and Minerals It is a good source of vitamins (A, C, K) and minerals (potassium, calcium), essential for the proper functioning of the immune system, bone health and blood pressure regulation.
• 6. Diuretic Properties Radicchio has diuretic effects, which can help eliminate toxins and reduce water retention.
• 7. Weight Control Potential With its low calorie content and high fiber content, radicchio can be an excellent food for those looking to control their weight, as it provides a feeling of satiety.

Radicchio rossa di Verona is not only a tasty vegetable, but it also offers many health benefits. Incorporating this vegetable into your diet can contribute to a healthy and balanced lifestyle.

Red radicchio from Verona is a versatile ingredient in Italian cuisine, prized for its slightly bitter flavor and crunchy texture. Here are some traditional ways to cook it:

• 1. Salad
  Ingredients: Radicchio, olive oil, balsamic vinegar, salt, pepper, and optionally other vegetables such as carrots or walnuts.
  Method:
  Wash and cut the radicchio into pieces.
  Toss with a drizzle of olive oil and balsamic vinegar.
  Season with salt and pepper. Add walnuts for crunch.
• 2. Grilled radicchio
  Ingredients: Radicchio, olive oil, salt, pepper, and optionally Parmesan cheese.
  Method:
  Cut the radicchio into quarters and brush with olive oil.
  Add salt and pepper to taste.
  Grill on a barbecue or in a grill pan until lightly charred.
  Serve hot, garnished with Parmesan shavings if desired.
• 3. Radicchio Risotto
  Ingredients: Arborio rice, vegetable stock, onion, white wine, radicchio, Parmesan, butter.
  Method:
  Sauté a chopped onion in olive oil.
  Add the rice and cook until translucent.
  Deglaze with white wine and let evaporate.
  Gradually stir in the hot stock, stirring regularly.
  When the rice is almost cooked, add the chopped radicchio and cook until tender.
  Finish with Parmesan and a knob of butter for a creamy risotto.
• 4. Radicchio Pasta
  Ingredients: Pasta, radicchio, cream, garlic, Parmesan, walnuts.
  Method:
  Cook the pasta according to the instructions.
  In a frying pan, brown garlic in olive oil, add chopped radicchio and cook until soft.
  Add cream and simmer for a few minutes.
  Mix cooked pasta with sauce, add parmesan and walnuts.
• 5. Radicchio tart
  Ingredients: Shortcrust pastry, radicchio, ricotta, eggs, parmesan, spices.
  Method:
  Preheat oven to 180°C.
  Brown radicchio in a frying pan until soft.
  Mix with ricotta, eggs, parmesan, and season.
  Spread the dough in a tart tin, pour in the mixture and bake for 30-35 minutes, until golden brown. Red radicchio from Verona can be used in many recipes, from simple salads to more elaborate dishes. Its bitter taste pairs well with rich ingredients like cheese, cream, and nuts, providing a nice complexity to dishes.

Growing tip:

• Disease monitoring:
  Regularly inspect your plants for signs of disease or pests. Remove diseased leaves immediately to prevent spread.
• Staggered harvest:
  To enjoy the harvest throughout the season, stagger sowing every three weeks.
• Harvest:Harvest the radicchio when it is firm. If you leave it too long, it can start to flower and lose its taste.
• Use of leftovers:

After harvesting, do not throw away the roots. They can be composted or used to enrich the soil.
These tips will help you optimize the cultivation of your Verona red radicchio and get the most out of it!

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate

• Species: Cichorium intybus var. radicchio
• Sowing: Early April-May (consecutive sowing every 3 weeks and in August and October in an outdoor greenhouse or cold frame greenhouse to have this vegetable during the winter with garden cover in the greenhouse)
• Seeds: 3 seeds per cell or pot in April and put in the ground around mid-May. From mid-May, put the seeds directly in the ground. A little growing tip, put garlic, onions, shallots or leeks between each plant, this will prevent you from having diseases:)
• Sowing depth: 0.5 – 1 cm
• Germination time: 7-15 days
• Soil: Poor, humus-rich, loose and drained
• Location|Location: Sun and tolerates shade and cold very well
• Spacing between plants: 30-45 cm
• Height at maturity 35-45cm
• Maturity| : 55-85 days
• Seed per envelope: +/- 150

Our seeds are guaranteed for the year of purchase