Crunchy and tasty,
the grilled Radicchio rosso di Treviso in oil by Nonno Andrea
is an exquisite starter dish. It is important to distinguish between the various types of vegetables packed in oil. Forget about the jars that you find in the supermarket, which taste like nothing and try the real sensory experience of nature packed in a jar. The Treviso radicchio in oil is a phenomenal side dish for grilled meat, thanks to its smoky scent
imparted by the grill; it is also perfect as filling for sandwiches along with some cured cold cuts, such as the Trentino speck.
The Treviso radicchio is cultivated according to the principles of biodynamic agriculture in the fields of Nonno Andrea farm, located in Villorba in the province of Treviso. The cultivation of this vegetable - which today is valuable and renowned all over the world, actually began in the 16th
century, when in the region of Veneto the radicchio was still considered a peasant low-quality food.
Nonno Andrea divides its delicious Treviso radicchio tufts by eight, slightly grills them and packs them in oil.
The radicchio rosso keeps its crunchiness and its typical slight bitter taste does not overpower the overall flavour. The grilled radicchio in oil has a sweet, slightly sour taste with a slight scent of black pepper.
It goes perfectly with: