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Typical Italian products: Radicchio Rosso di Treviso PGI

Typical Italian products: Radicchio Rosso di Treviso PGI


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History and production area

CE recognition: EC Reg. N.1263 / 96.

The red chicory of Treviso IGP, a traditional expression of the rural culture of the Treviso area, is a chicory that derives from the botanical species Cichorium Intybus L. and among the horticultural productions it is classified, together with the Variegated Radicchio of Castelfranco Veneto, among the chicory to be forced and to be whitened.
Of uncertain origin, radicchio appears in Italy in the 16th century in the province of Treviso, near Dosson, where from poor people's food, thanks to special techniques (forcing, bleaching, conditioning) it became the most valuable and sought after of the vegetables that grow in the cold season . Nonetheless, there is sure information and documented only from the second half of the 19th century.
His consecration takes place by the Lombard agronomist Giuseppe Benzi who, who moved to Treviso in 1876 as a teacher and became head of the Associazione Agraria Trevigiana, gave birth to the first Radicchio Exhibition on 20 December 1900, in the Loggia of Piazza dei Signori in Treviso.
In a newspaper article of the 1900s, the radicchio is described as follows: “… modest at first, almost fearful of bad reception, he did not leave the province except to remind his friend of the happy days… and the homeland nest… and the young core: it comes out today in quintals, in wagons, whole avagons, penetrates all Italian regions, crosses the sea and arrives in America; cross the Alps to reach the heart of Europe ".
The seeds of the Treviso red chicory and the Castelfranco variegate also went into orbit on the Shuttle in the 1998 STS-95 mission, as part of the NASA SEM project, aimed at testing the effects of microgravity on seeds and plants.
The production area extends to 17 municipalities in the province of Treviso, 2 in the province of Padua and 5 in the province of Venice.

Features

The red radicchio di Treviso PGI has an elongated head and is produced early and late. The first is characterized by its voluminous and well-closed head. The leaves are of an intense red color with a very accentuated main rib of white color. They have a slightly bitter taste and a medium crunchy consistency.
The second shows tight, enveloping leaves that tend to close the head in the apical part. For this reason the leaves have an intense vinous red color, a pleasantly bitter taste and a crunchy consistency.

Radicchio Rosso di Treviso Tardivo PGI (www.radicchioditreviso.it)

Some useful data

Production specification - Radicchio Rosso di Treviso PGI

Article 1
Name.
The protected geographical indication "Radicchio Rosso di Treviso" - indicated below with the abbreviation I.G.P. - is reserved, in the horticultural sector, for late and early red chicory which meets the conditions and requirements established in this production specification.

Article 2
Application
They are entitled to be qualified with the I.G.P. in question, the production of red radicchio exclusively produced, transformed and packaged within the territories of the provinces of Treviso, Padua and Venice specified below, by tenants of suitable land annually invested in this cultivation.

Article 3
Production area
1) The production, transformation and packaging area of ​​the late-type Radicchio Rosso di Treviso includes, within the provinces of Treviso, Padua and Venice, the entire administrative territory of the municipalities listed below.
Province of Treviso: Carbonera, Casale sul Sile, Casier, Istrana, Mogliano Veneto, Morgano, Paese, Ponzano Veneto, Preganziol, Quinto di Treviso, Silea, Spresiano, Trevignano, Treviso, Vedelago, Villorba, Zero Branco.
Province of Padua: Piombino Dese, Trebaseleghe.
Province of Venice: Martellago, Mirano, Noale, Salzano, Scorzè.
2) The area of ​​production, transformation and packaging of early type Radicchio Rosso di Treviso includes, within the provinces of Treviso, Padua and Venice, the entire administrative territory of the municipalities listed below.
Province of Treviso: Breda di Piave, Carbonera, Casale sul Sile, Casier, Castelfranco Veneto, Castello di Godego, Istrana, Loria, Maserada sul Piave, Mogliano Veneto, Monastier, Morgano, Paese, Ponzano Veneto, Preganziol, Quinto di Treviso, Resana , Riese Pio X, Roncade, San Biagio di Callalta, Silea, Spresiano, Trevignano, Treviso, Vedelago, Villorba, Zenson di Piave, Zero Branco.
Province of Padua: Borgoricco, Camposanpiero, Loreggia, Massanzago, Piombino Dese, Trebaseleghe.
Province of Venice: Martellago, Mirano, Noale, Salzano, Santa Maria di Sala, Scorzè, Spinea.

Article 4
Environmental characteristics
Crops destined for the production of I.G.P. "Radicchio Rosso di Treviso" must consist of plants of the composite family - genus cichorium - sylvatic variety, which includes late or early types.
The planting conditions and the cultivation operations of the plots destined for the production of the I.G.P. "Treviso" must be the traditional ones of the area and in any case suitable for giving the tufts the specific characteristics.
For the production of "Radicchio Rosso di Treviso" of the late and early type, fresh, deep, well-drained soils, not excessively rich in nutrients, especially nitrogen, and with a non-alkaline reaction, are to be considered suitable. In particular, the cultivation areas with clayey-sandy soils of ancient flooding in a decalcified state and with a climatic situation characterized by sufficiently rainy summers and with maximum contained temperatures, dry autumns, winters that turn early to cold and with minimum temperatures down to minus 10 degrees Celsius.
For late and early «Radicchio Rosso di Treviso» the planting density, at the end of the sowing or transplanting operations and subsequent thinning of the seedlings, must not exceed 8 plants per square meter.
For the purpose of qualifying the product with the I.G.P. «Radicchio Rosso di Treviso» the maximum production per hectare of cultivated area must not exceed (excluding any tolerance) the following limits:
1) late 7.000 kg / Ha;
2) early 9,000 kg / Ha.

The maximum unit weight of the tufts that make up the finished product cannot exceed (excluding any tolerance) the following limits:
1) late 0.400 kg;
2) early 0.500 kg.

Article 5
Cultivation method
The production of early and late Radicchio Rosso di Treviso begins indifferently with sowing or transplanting. The sowing operations, in the open field, must be carried out within the period between 1 June and 31 July of each year.
In the event of a transplant, this must be done by August 31 of each year.
1) The harvesting operations for late Treviso red chicory are carried out starting from 1 November and in any case after the cultivation has undergone at least two frost, to favor the red coloring of the plant.
2) Harvesting operations for early Treviso red chicory are carried out from 1st September.
The cultivation, bleaching, forcing and acquisition of the characteristics envisaged for the release for consumption of the radicchio destined for the use of the I.G.P. «Radicchio Rosso di Treviso», including packaging, must be carried out exclusively in the administrative territory of the municipalities indicated in art. 3.
The radicchi marketed before the acquisition of the characteristics provided in the following art. 6 outside the production area definitively lose the right to boast the I.G.P. and any geographical reference.
The bleaching, forcing and preparation of the tufts for packaging takes place through successive processing stages for each of the two types of radicchio indicated in art. 1.

1) Late red radicchio di Treviso.
The traditional post-harvest production process of the product is divided into the phases described below.

Pre-forcing phase.
For this first phase, the plants harvested with part of the root system are cleaned from the outermost leaves and from the soil that may have remained adherent to the root.
Then the tufts are collected in bunches or placed in netted or perforated cages.
In both cases the collar of the individual plants must be at the same height.
The bunches or cages filled with the tufts, lined up on the ground, are protected with tunnels in order to prevent them from getting wet in the event of atmospheric precipitation or the melting of frost at night. The tunnels must guarantee maximum ventilation of the tufts.
This last phase can also be carried out by placing said bunches or cages in conditioned rooms.

Forcing phase - bleaching.
Forcing - bleaching is the fundamental and irreplaceable operation which allows to enhance the organoleptic, product and aesthetic qualities of late Radicchio Rosso di Treviso. It is made by placing the tufts in conditions to form new leaves which, in the absence of light, are devoid or almost of chlorophyll pigments, highlight the intense red coloring of the leaf blade, lose the fibrous consistency, take on crispness and a pleasantly bitter taste.
The late Radicchio Rosso di Treviso is forced by using groundwater, which in the area is particularly suitable for the bleaching of these products. The tufts are placed vertically in large protected tanks and immersed up to the collar for the time necessary to reach the right degree of ripeness marked by the characteristics indicated in the following art. 6.

Cleaning phase.
Follow the cleaning operations with which the tufts are freed from the ties or cages, the deteriorated leaves or without the minimum requirements are removed until a bud with its expected characteristics is obtained, the taproot is cut and peeled in proportion to the head size.
The cleaning operation must be carried out immediately before placing the product in the distribution chain. Once the dressing is finished, the radicchio is placed in large containers with running water to be washed and packaged.

2) Early red radicchio di Treviso.

Binding phase.
In this phase the tufts, in the open field, are tied in order to inhibit the normal process of photosynthesis, for the time necessary to reach the right degree of maturation marked by the characteristics indicated in the following art. 6.

Cleaning phase.
In the first phase, after the harvest, the tufts released by the binding are peeled from the external leaves that do not meet the minimum requirements and then the collar and taproot are cleaned. The radicchio is then placed in large containers filled with running water to be washed. Any leaves without quality requirements are eliminated and packaging is started.

Article 6.
Consumer characteristics
When released for consumption, the radicchio marked by the I.G.P. «Radicchio Rosso di Treviso» must have the following characteristics.

1) Late red radicchio di Treviso.
a) Appearance: regular, uniform shoots with good compactness; tight, enveloping leaves that tend to close the head in the apical part; head accompanied by a portion of tap root perfectly washed and of length proportional to the size of the head, however not exceeding 6 cm.
b) Color: intense vinous red leaf flap with secondary veins barely mentioned; dorsal rib (main rib) white.
c) Taste: dorsal rib with a pleasantly bitter and crunchy flavor.
d) Caliber: (of tufts) minimum weight 100 g, minimum diameter at the collar 3 cm, length (without taproot) 12-25 cm.
The product profile of late Radicchio Rosso di Treviso is defined as follows: perfect degree of ripeness; marked red-bright coloring of the leaf flap; main rib white; good consistency of the head; medium-large size; uniformity in the size and length of the tufts; precise - refined - smudge-free cleaning; taproot proportionate to the head and no longer than 6 cm.

2) Early red radicchio di Treviso.
a) Appearance: voluminous, elongated, tightly closed head, accompanied by a modest portion of the root.
b) Color: leaves characterized by a very accentuated main vein, white in color which branches out in many small penninervias in the intense red of the notably developed leaf flap.
c) Taste: leaves with a slightly bitter taste and medium crunchy consistency.
d) Caliber: (of tufts) minimum weight 150 g, length of tufts (without root) 15-25 cm.
The product profile of early Treviso red chicory is defined as follows: perfect degree of ripeness; bright red coloring of the leaf edge interrupted by fine white veins; good consistency of the head; medium-large size; uniformity in the size of the tufts; precise - refined - smudge-free cleaning; taproot proportionate to the head and not longer than 4 cm.

Article 7
Traceability and control
In order to control the production, transformation and packaging phases of the I.G.P. «Radicchio Rosso di Treviso» are activated at the Authorized Body pursuant to art. 10 of the reg. (EEC) 2081/92, the lists of producers and packers who intend to use the I.G.P. for the relative types of radicchio.
The producers of radicchio, who conduct in any capacity a fund with a minimum surface of 1,500 m2 falling within the area delimited by the I.G.P. in question, destined for the cultivation of late and / or early «Radicchio Rosso di Treviso».
The producers for the purpose of using the I.G.P. «Radicchio Rosso di Treviso», are required to register for each production campaign on the aforementioned list, annually declaring the types and areas cultivated.
The registration request must be submitted to the authorized control body by May 31 of each year in the manner provided in the control plan.
The packers are obliged to send the declaration of the packaged annual production broken down according to the types used to the authorized control body.
The registration of individual producers and packers in the list is valid for one year and is renewable.
The control for the application of this production specification is carried out by a control structure in compliance with the provisions of art. (EEC) 2081/92.

Article 8.
Production report
The beginning of the operations of each collection round must be progressively noted, by the tenant, in a specific company file.
The tenant reports to the Body indicated in the previous article the quantities of finished product ready for sale to the market, obtained from the production round.
The tenant will simultaneously indicate this quantity on the company card, noting the delivery date to the packer, except in the case in which he directly carries out the packaging operations.

Article 9.
Designation and presentation
To release the radicchio which bears the I.G.P. «Radicchio Rosso di Treviso» must be packed: a) in suitable basic containers of 30X50 or 30X40 cm and for a maximum capacity of 5 kg of product;
b) in suitable containers with a base size of 40X60 cm and for a maximum capacity of 7.5 kg of product;
c) in suitable containers of different sizes as long as they do not exceed 2 kg in weight.
A sealing cover must be affixed to each container to prevent the contents from being extracted without breaking the seal.
The words «Radicchio Rosso di Treviso» I.G.P. must be indicated on the containers themselves in printing of the same size. accompanied by the specification "late" or "early". The same elements must also be indicated on the same containers to identify: name or company name and address or location of the individual and / or associated producer and / or packager; net weight at the origin, as well as any complementary and accessory indications that are not laudatory and are not suitable for misleading the consumer about the nature and characteristics of the product.
Furthermore, the identification logo of the I.G.P., attached to this specification, of which it is an integral part, using the shapes, colors and dimensions or the indicated ratios, must always be affixed to each container and / or the sealing cover; also specifying the "early" or "late" type in accordance with the attached model.
The red logo on a white background is made up of a stylized composition of radicchi above which the word "Radicchio Rosso di Treviso I.G.P." stands out, all framed by a red border.
Character type: Rockwell condensed.
Logo color: Red = 100% Magenta - Yellow 80% - Cyan 30%.
The "early" or "late" indication is affixed in white characters on a red background next to the photographic reproduction of the correspondent "Radicchio Rosso di Treviso".
Furthermore, the logo may also be inserted - by the person in charge - in the appropriate seal.
Any other indication other than the «Radicchio Rosso di Treviso I.G.P.» it must be significantly smaller in size.


Video: Radicchio Rosso di Treviso: come si produce (July 2022).


Comments:

  1. Mazshura

    Something like this is not obtained

  2. Cuyler

    I don’t drink. Not at all. So it doesn’t matter :)

  3. Amiti

    It agree, very useful piece

  4. Bayley

    You are not the expert?

  5. Cha'akmongwi

    Yes they did



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