Treviso is a mild variety of radicchio and features a narrower and pointier leaf than its round cousin Chioggia.

A Milder Radicchio
Radicchio di Treviso comes from the Italian region of Veneto. Its elongated leaves are similar to romaine lettuce or overgrown Belgian endive. Treviso is a milder form of radicchio and is prized in salads and side dishes. When it comes to adaptability, many restaurateurs in Italy feature grilled Treviso on their menus and serve it as an alternative to steak!

Preparation:
Because of its adaptable shape and mild flavor Treviso is truly the Italian vegetable that cooks! Cut in half through the core, brush lightly with olive oil and grill until tender for a tasty side dish. Quarter the Treviso and bake with olive oil and Parmesan cheese and you have a delicious gratin. As with all radicchio you can control the intensity of its flavor by soaking the leaves before you use them.

Purchasing:
Radicchio is sold by weight. For radicchio, size is a measurement of freshness. A small dry head of radicchio has had a long hard life: it's small because the outer layers of leaves have been trimmed away to keep it looking good. Royal Rose Radicchio is a big, firm head with dark leaves, bright white ribs and a fresh texture.

Availability: Royal Rose Treviso is available year-round.

Nutrition: A 1 cup (shredded) serving of Radicchio has 9.2 calories. It is high in magnesium, potassium, and has 10.8 I.U. of vitamin A. It is 70% carbohydrate with just a small amount of protein and just a trace of fat.