December 20, 1900 marks the date of Treviso's very first annual event dedicated to the red chicory plant held under the Loggia di Piazza dei Signori. Winner of the first radicchio fair was Antonio De Pieri, a tenant farmer on the De Reali di Dosson estate who came to be considered the official father of Radicchio Rosso by popular consensus. Each year, from that day on, growers from the surrounding countryside gather for the fair and for a few hours the Loggia has every appearance of a vibrant winter garden.

The characteristically small heads of Radicchio Rosso Tardivo of Treviso, sometimes sold as Treviso, have slender, lightly-veined leaves the color of red wine. on bright white central arteries. Radicchio is a healthy food despite it's bitter taste, rich in minerals and purifying qualities. Its cultivation requires its share of manual labor however, from planting in July to the harvest season from the end of November to March.

There are many stories circulated among the farmers of Dosson, the plant's traditional home. Some tell of how long ago, birds dropped the first seeds of this strange plant on local fields; others will tell you that friars in days gone by gathered and preserved seeds taken from plants growing wild alongside ditches and kitchen gardens. Considerable time passed before someone hit upon the idea the plant could be transformed into a crunchy delight by means of bleaching.
The plant's origins may be hopelessly tangled with local legend, but one thing is certain: radicchio is now famous throughout Italy and in many parts of the world thanks to its unique taste and its decorative, flower-like appearance. It has been given a registered P.G.I. (protected geographic indication) certification by the European Union.

RECIPE:

Radicchio Risotto

Serves 4
3/4 C. Arborio rice
3 heads Radicchio Rosso di Treviso, sliced into strips
3 crumbled pork sausages
1 onion, diced
1 clove garlic, minced
1/4 C. butter (scant)
½ C. extra virgin olive oil
4 T. grated Parmesan or Grana Padana cheese
1/2 - 1 C. dry, white wine
4 C. meat broth
Salt, pepper

Preparation:
First brown the onion olive oil in a skillet, followed by the minced garlic. Add the radicchio and sausage and cook for 3 minutes before adding the rice; stir. Pour in the white wine. Stir constantly while adding the broth a bit at a time. Let liquid evaporate before adding more. After about 45 minutes, add the salt and pepper, butter and cheese. The risotto should be creamy, add more broth if necessary. Keep in mind that by American standards, the finished risotto may seem undercooked.