Radicchio from Castelfranco (Chicorium intybus)

Radicchio from Castelfranco (Chicorium intybus): this ancient variety, tasty and beautiful, comes from the pleasant town of Castelfranco in Veneto. It was selected at the end of the 19th century and taken care of by the hard-working Venetians which led up to the current variety. It has great organoleptic characteristics and it's easy to cultivate but, there IS a but, to obtain a truly exceptional product it is necessary to resort to bleaching. To be sown from spring to autumn. After about two months the head is ready for bleaching. Although very common, its organoleptic characteristics are much better. Quote from the website of the municipality of Castelfranco : "The splendid colours, the shape that looks just like an open rose, its delicate taste and beautiful appearance cause it to be one of the most admired radicchio. Its slightly curled leaves have variegated red stripes distributed in a balanced way over the whole surface, the veins range from vinous red to light purple. The taste varies from slightly sweet to bitterish but at the same time it remains delicate. The radicchio from Castelfranco is the prince of white radicchi, it was branded I.G.P. (Protected Geographical Indication) in 1996".

http://www.castelfrancoveneto.it/radicchio-variegato-di-castelfranco/

Bleaching the Radicchio from Castelfranco :

As mentioned about the Radicchio Trevigiano and Scarola ("parents" of this variety), the bleaching technique improves the organoleptic and aesthetic qualities of the harvest. Whereas it can be skipped in the Scarole, it is necessary in this Radicchio. You can apply the technique as in the other two varieties but as this variety is bigger, we propose further steps. After about two months from transplant, when the head is well formed, it should be picked up by removing the root and leaving about 10 cm of taproot. The heads should be placed in a container (big enough), one next to the other so that they support each other. Then water should be aded (bath, or a bathtub will be fine) until it reaches the root collar only (about 10 cm of water). It should then be covered to shield it from light. After about 10/25 days the product will be ready. The water should be at about 10°C and should be changed at least every two days. Meanwhile the Raddichio will grow multicoloured, develop a delicate taste and tender texture. When ready it is only necessary to remove the outer leaves and to get an Italian excellence.