Radicchio Rosso Sott'Olio

Trevigiano red radicchio in oil in Italian history and culinary traditions

Trevigiano red radicchio in oil is a food with a unique flavour and an ancient culinary tradition. This variety of radicchio has been cultivated for centuries in the countryside of the province of Treviso, becoming a fundamental ingredient of Italian cuisine. The history of red radicchio Trevigiano in oil is linked to the culture and traditions of the Veneto region, where this vegetable is still cultivated with care and attention. Thanks to its long preservation in oil, Treviso red radicchio can be enjoyed all year round, making it a versatile and popular ingredient in the preparation of many typical Italian dishes.

Tasty versatility: how to use Trevigiano red radicchio in oil in the kitchen

Trevigiano Red Radicchio in Oil is a versatile ingredient that can be used in many recipes. Thanks to its crunchy texture and strong flavour, red radicchio in oil is perfect for use in salads, hors d'oeuvres and side dishes. For example, you can use it in a salad with cherry tomatoes, olives and mozzarella, or as an ingredient in a bruschetta starter. Red radicchio in oil can also be used to add flavour to pasta dishes, risottos or soups. Its versatility in the kitchen makes it a popular ingredient for professional chefs and gourmets.

What are the health benefits of Trevigiano Red Radicchio?

Red radicchio Trevigiano in oil is a food rich in nutrients and health benefits. Thanks to its preservation in oil, red radicchio preserves its active ingredients, including

• antioxidants
• vitamins and minerals
• vitamin C, which helps strengthen the immune system and counteract the effects of free radicals. In addition
• vitamin K, which is useful for healthy bones, and potassium, which contributes to the proper functioning of the heart and nervous system.

Thanks to these properties, Trevigiano Red Radicchio in Oil is a food that you should include in your diet to maintain your body's well-being.