Late autumn lunch

Eating seasonally means preparing and cooking fresh ingredients at the height of their flavor! Being at this particular moment in Italy we wanted to present for you an ingredient that comes from Treviso: Radicchio di Treviso, an Italian vegetable with Protected Geographical Indication.

The harvest period of the late type of thi radicchio is generally from November to December where the flavor mellows considerably after the cold weather sets in. The Radicchio Tardivo fillets have a crunchy texture and a bittersweet taste.

One of the best way to cook this vegetable and bring out all its flavors is Radicchio di Treviso in saor! A sweet and sour dish that recalls an ancient typical Venetian preparation. To accompany this plate we chose the famous Focaccia Genovese, another delicacy from Liguria, some of our favorite Cheese, honey and walnuts!

Great to enjoy as a late autumn lunch before starting the rush of the holidays and Christmas food preparations!

A simple dish with delicious flavors!