Radicchio Rosso di Treviso (Treviso red chicory)

From Cookipedia

Radicchio Rosso di Treviso

IGP Radicchio Rosso di Treviso covers a small area in northeastern Italy, just north of the city of Venice.

This area is characterised by a warm temperate climate with ample amounts of annual precipitation. This provides the ideal conditions for the production of chicory, which can be adapted to a wide range of weather conditions, but tends to do best in warm climates.

There are two types of IGP Radicchio Rosso di Treviso – early and late. The early chicory is harvested after 1 September, while for the late-growing ones the harvesting starts from 1 November. The chicory is planted at a maximum density of 8 plants per square meter. The maximum permitted yield per hectare is 7 tons for the late variety and 9 tons for the early variety.

When released for consumption, the chicory must be fully ripe. It should have dark, wine-red leaves and white dorsal ribs. The heads have to weigh at least 100 grams and have a diameter at the neck of 3 centimetres and a length of 12-25 centimetres.

Reference: Eat Globe