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Typical Products

RADICCHIO OF CHIOGGIA I.G.P.


DESCRIPTION:

RADICCHIO DI CHIOGGIA I.G.P.Radicchio di Chioggia (in the dialect of Chioggia “radicio de ciosa”) has large, rounded red leaves of varying intensity and a sweet or slightly bitter taste, which form a spherical heart, sometimes flattened at the top which recalls exactly the shape of the rose, from which the name Rosa di Chioggia derives.
The midrib of the leaves is white while the secondary ribs are more evident. The Radicchio of Chioggia IGP, ripe and ready for sale and consumption must be free from blemishes, burnt patches or from attacks of rodents, cleaned, trimmed, look fresh, free from abnormal external moisture, free from extraneous smells or tastes.
In its two varieties: early (April-July) and late (September-March), depending on the time of harvest, it is farmed with plants of the Asteraceae family, genre Cichorium, intybus, sylvan variety.


PRODUCTION AREA:

The production area of late variety Chioggia radicchio falls within the provinces of Venice, Padua, Rovigo, and particularly in the territory of the following communes: Cavarzere, Chioggia and Cona, in the province of Venice; Correzzola and Codevigo in the province of Padua and Ariano Polesine, Loreo, Porto Viro, Rosolina and Taglio di Po in the province of Rovigo.

The early variety of Chioggia radicchio is produced inside the coastal communes of Chioggia and Rosolina, where the special conditions of the soil and climate exalt its characteristics.


BIOLOGY, ECOLOGY AND HISTORY:

Historians believe that radicchio has oriental origins and was introduced into the Republic of Venice towards the end of the fifteenth century to be cultivated later in the XVI century, initially in the province of Treviso.
The varieties of Radicchio cultivated today, derive from spontaneous hybrids, natural selection and mass selection by the farmers with significant morphological differences. Publications from the 30s document the cultivation of the varieties of radicchio, deriving from the Red variety of Treviso, after selection and experimenting carried out by producers of the coastal areas of the Veneto in lagoon plots between the provinces of Venice and Rovigo. The Chioggia radicchio gained commercial importance towards the mid XIX century and from the 60s onwards, spread to Abruzzo, Emilia-Romagna, Lombardia, Marche and Puglia.


SEASONALITY:

The radicchio, Cichorium intybus, is a herbaceous plant belonging to the Composite family. There are several cultivars which enable harvest and consumption almost throughout the year.


USEFUL TO KNOW:

Where new land has been brought from the Alps by the Po and its affluents and from the high plains of the Paduan valley, uniting the characteristics of the East to the peculiarities of the West, the sandstone of the high mountains to the morainic hills and flood-plains, where this melting-pot stirred slowly by the Po, meets the placid Atlantic, incorporating fossil dunes, here, a benign Nature makes the radicchio of Chioggia I.G.P. grow more tasty than anywhere else in the world. The peculiarity of this vegetable lies in the substances which give it its deep red colours: anthocyanins which are included in the phitochemical group and when ingested have protective properties. In the plant these chemicals absorb ultraviolet rays which are damaging to the genetic material and protein of the plant cell. By eating radicchio, one obtains a similar protective function within the human body, warding off the free radicals and oxidising agents responsible for cell ageing. The characteristic bitter taste is due to guaianolides. These molecules have anti-inflamatory, vasoprotective and colouring properties and as a consequence are also depurative and hepatoprotective. These properties can be very useful especially after diets which are rich in fat. The radicchio di Chioggia IGP is a good anti-oxidant and has positive effects on the memory.
The culinary uses of this product are infinite. It may be used raw or cooked: one may make salads, crudités, risottos or one may grill or sauté or use as a base for many other dishes.
If consumed raw, in a salad, it provides the most vitamins, cooked in a variety of ways, it satisfies the most demanding palate.
It is a vegetable with high water content, low in calories (about 12 kcal per 100 grams), rich in protein, potassium, phosphorous and calcium. Its rich in fibre, vitamins and minerals: when purchased, the leaves must not be wilted or too wet; in fact, the vitamin content depends on the freshness of the product.


LEGISLATION:

The term Protected Geographical Indication IGP, indicates a mark of origin attributed to agricultural and food products for their quality or features derived from the territory of production. The radicchio of Chioggia IGP is produced in the specific areas of the provinces of Padua, Rovigo and Venice. The producers who adhere to the consortium follow strict regulations established for production. The respect of these regulations is monitored by the control body CSQA of Thiene (VI).
The mark of the protection consortium is a guarantee of authenticity of the radicchio of Chioggia IGP and shows the name and image of the product, the blue European Community mark and the logo of the control body.


MARKET OF REFERENCE:

Fruit and Vegetable Market of Rosolina
Via Po Brondolo, 43 - 45010 Rosolina (RO)
Tel. 0426 664029 - 0426 340261
Wholesale and retail: from Monday to Friday - morning and afternoon




Gastronomy:

GRILLED RADICCHIO

Method
Cut radicchio into halves or thirds and grill on a barbeque or on an electric grill for 6 minutes, brushing with some oil and seasoning with salt and pepper. Pay attention not to blacken and burn as this is damaging to health.



SAUCE FOR STARTERS

Method
Soften half an onion in a little oil and add very finely chopped radicchio. Cook on a high heat for 6-10 minutes stirring constantly. Season when cooked. Ideal for pasta, risottos and lasagne.



PAN-BRAISED RADICCHIO

Method
Cut about 2 centimetres off the top part of a compact head of radicchio, wash thoroughly and drain. Put the radicchio root side down and cut side up, into a stainless steel pan or non-stick pan. Cover with a lid and leave to cook very gently for 15 minutes, add a cheese slice on each head of radicchio, turn up the heat and evaporate any liquid in the pan. A cheap, tasty and appetising dish for a light meal.



EELS WITH RADICCHIO OF CHIOGGIA ON CREAMED BLACK-EYED BEANS

Radicchi e anguillaIngredients (for 10 servings)
Po Delta eels 2000 gr., black-eyed beans 500 gr., radicchio of Chioggia 400 gr., ricotta cheese 300gr., salt 3 gr., one egg, red wine 100 gr., onion 100 gr., celery 60 gr., carrots 60 gr., olive oil 100 gr., butter 50 gr.

Method
For the eels
Peel and fillet the eels, flatten slightly using greaseproof paper, season with salt and pepper, place fillets tightly side by side on some cling film, put stuffing in the centre, roll tightly, wrap in aluminium foil and cook in fish stock for 15 minutes.

For the creamed black-eyed beans
Soak beans for 12 hours in cold water. Fry chopped onion, carrot and celery in oil, add the beans and water to cover and cook until done. Blend and then pass through a fine sieve to remove skins, emulsion with oil.

For the stuffing
Fry a little chopped onion in butter, add very finely sliced radicchio of Chioggia, season and add red wine and braise. Cool, add ricotta and whole egg, mix well.

Presentation of dish  
Serve creamed beans on a warmed plate, place eels on top, garnish with pieces of eel dried in the oven.

Wine matching
Lessini Durello Spumante metodo classico DOC




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