Radicchio di Treviso by R.Borgacci

What's this

What is Treviso radicchio?

The Treviso radicchio - also known as the late Treviso - is a red-colored vegetable, elongated and typically "a bud" - therefore different from the Verona radicchio, which appears as a closed head, despite the tapered line - bitter taste and characteristic taste.

From a botanical point of view, Treviso radicchio is a leafy plant belonging to the Asteraceae (Compositae) family, Cichorioideae subfamily, Cichorium genus and intybus species.

The radicchio of Treviso enjoys the recognition of PGI - Protected Geographical Indication. The cultivation area includes several municipalities in the provinces of Treviso, Padua and Venice. The late one has a wider production area than the early one.

The radicchio of Treviso contains significant quantities of both vitamin A, or rather equivalent retinol (especially carotenoids), and vitamin C (ascorbic acid); therefore it is inserted in both the last fundamental food groups - VI and VII. Treviso radicchio also contains a lot of water, dietary fibers, minerals - especially potassium and magnesium - and polyphenols - with particular reference to anthocyanins.

The radicchio of Treviso can be eaten raw in salads and cooked, especially sautéed, stewed, baked, etc.

Nutritional Properties

Nutritional properties of Treviso radicchio

The radicchio of Treviso belongs to the VI and VII fundamental group of foods - vegetables rich in vitamin C and vitamin A or RAE.

It has a very low caloric intake, since all three energy macronutrients are present in small quantities. Carbohydrates tend to be soluble, simple - made up of fructose. Fatty acids should be largely unsaturated and proteins of low biological value.

Treviso radicchio contains dietary fiber, most of which are soluble. There are plant steroid molecules, called phytosterols, with metabolic action opposite to cholesterol. These plant sterols belong to the broadest set of polyphenols, many others of which - especially anthocyanins - are also well present in the Treviso radicchio. It does not contain lactose, gluten or histamine. The contribution of purines is very low.

The radicchio of Treviso has an excellent concentration of vitamin C or ascorbic acid and retinol equivalent (RAE), in particular beta carotene. The average intake of potassium and magnesium is remarkable.

Diet

Treviso radicchio in the diet

The radicchio di Treviso is a food that lends itself to all nutritional regimes. The abundance of fibers and water and the low energy and fat density make it suitable for the slimming diet which, besides being hypocaloric, must be normolipidic - in compliance with the principle of nutritional balance.

Like all vegetables, Treviso radicchio is not a good source of high biological value proteins. The quantity of essential amino acids and their proportion is in fact very different from the human protein model. Fatty acids, although predominantly unsaturated, being present in small quantities do not have a significant impact on the metabolism.

The abundance of fibers gives the Treviso radicchio many beneficial properties for the body. Associated with the right amount of water, they increase the sense of satiety by increasing the volume of the meal in the stomach - a very useful feature in the slimming diet. Especially the soluble ones, create a gel that modulates the nutritional absorption through two mechanisms: they reduce the speed of absorption of glucides, decreasing the insulin glycemic index of the meal, they hinder the absorption and reabsorption of fats, especially cholesterol and bile juices - rich in endogenous cholesterol. The radicchio di Treviso is suitable for food therapy against hypercholesterolemia - to which polyphenols contribute - type 2 diabetes mellitus and hypertriglyceridemia. The fibers contained in it improve intestinal transit, preventing / treating constipation and related disorders such as hemorrhoids, anal fissures, tendency to anal prolapse, etc .; at the same time, by optimizing the expulsion of toxins and other waste, they act as a protective factor towards some cancers of the colon. The fibers also nourish the intestinal bacterial flora - acting as a prebiotic - which also contributes to maintaining the health of the intestine.

The radicchio of Treviso has no contraindications for the diet of lactose intolerant, celiac and histamine intolerant. The low presence of purines makes it suitable for the nutritional regime against hyperuricemia and gout.

Vitamin C is a powerful antioxidant, as well as a precursor of collagen, an essential element of the immune system etc. Carotenoids, in addition to having an antioxidant function, can be recombined in the body to form vitamin A, which is necessary for visual function, for cell differentiation, to maintain reproductive function, etc. Polyphenols are the third antioxidant agent of Treviso radicchio. The high concentration of molecules equipped with this function makes this vegetable suitable for fighting the oxidative stress of the body, acting preventively against tumors and hindering the onset of metabolic pathologies.

The wealth of water and potassium is considered a preventive aspect primary arterial hypertension, especially sodium-sensitive - potassium acts metabolically in contrast to sodium and water increases diuresis, favoring the elimination of the unwanted ion. Furthermore, these are two nutritional factors largely eliminated with sweating, greater in hot climates and in sports. Potassium and magnesium are alkalizing minerals that, when lacking in the body, can give rise to muscle cramps. The nutritional action of iron and calcium contained in the radicchio of Treviso is marginal.

Recall that, in the diet of the expectant mother, raw radicchio di Treviso must be washed thoroughly and possibly in a solution with disinfectants, to reduce the risk of infection or infestation with bacteria or parasites that are dangerous for a successful pregnancy.

Kitchen

Cook the Treviso radicchio - Treviso radicchio in the kitchen

Treviso radicchio can be eaten raw or cooked. In the first case, the preparation is identical to that of all leafy vegetables; often, radicchio is just one of several ingredients used for mixed salads.

The radicchio of Treviso is very suitable for quick cooking in a pan or for stewing, with oil, salt, lemon / wine / balsamic vinegar and garlic; many enrich it with pancetta or speck or diced lard or strips. It is also used as an ingredient for a wide variety of sauces - for example flavored bechamel. Many appreciate it on the grill or in the oven.

Botany

Botanical notes on Treviso radicchio

The radicchio of Treviso belongs to the Asteraceae (Compositae) family, Subfamily Cichorioideae, Genus Cichorium and intybus species. It represents one of the two fundamental species with which the hybrid intybus X endivia - progenitor of many contemporary varieties such as all variegates, Chioggia radicchio, etc., was differentiated at the beginning of the 20th century. It differs in early, with wider leaves and a bitter taste, and late, with thinner and more delicate leaves.