#APRAZKA Radicchio Rosso di Treviso is a type of chicory that is well-known for its vibrant red leaves and distinctive bitter flavor. The leaves are dark red with white veins, giving it a striking appearance. The leaves are typically arranged in a tight, upright head. Known for its bitter taste, which is often described as "amarognolo" in Italian. This bitterness can be balanced with cooking or pairing with other ingredients. There are two main types - Precoce (early) and Tardivo (late). The Tardivo variety is considered more prized due to its more complex production process. Grown primarily in the Veneto region of Italy, particularly around Treviso. The Tardivo variety undergoes a process called "imbianchimento" where the plants are tied and placed in water to develop their color and reduce bitterness. Origination: Europe Historic Uses: Edible, Culinary, Ornamental Height: Up to 5Ft in flower Hardiness: USDA 4-9 Flower Color: Blue Maturity: ~90 Days from transplanting