Radicchio variety

Treviso Radicchio

Treviso produces upright elongated heads rather than round ones, with crisp leaves and strong visual appeal. It is often grilled or used in cooked dishes as well as salads.

About Treviso

Treviso, also called Rosso di Treviso, is an elongated radicchio that grows more like a red romaine or Belgian endive than a round head, with tapered burgundy leaves and prominent white midribs. Traditional early and late tardivo types exist, and the late type is often forced and blanched to produce its signature curled, tender leaves. Its flavor is bitter but refined, and it holds up well to grilling.

Growing Treviso Radicchio

Sow in summer for a fall harvest and space plants about 8 to 10 inches apart in rich, evenly moist soil. The late tardivo type is typically lifted after frost and blanched in the dark to develop its curled crimson-and-white leaves. Harvest when the upright heads feel firm, and watch for rot along the ribs during wet autumn weather.

Other radicchio varieties

Variety characteristics are general guidance for US home gardens; performance varies by climate, soil, and season. Seed and plant availability differs by supplier. Page updated Aug 4, 2026.