日本語版

Radicchio Rosso di Treviso precoce

ingredient / ingredient-radicchio-treviso-precoce

トレヴィーゾ・プレコーチェ / Cichorium intybus L. var. silvestre

Radicchio Rosso di Treviso precoce is an early type with tightly formed bright red leaves and white veins.

Photographs (captions in Japanese)

畑に並ぶ、緑の外葉に包まれた赤紫色のラディッキオの株

ファイル名・説明文とも「Radicchio Treviso precoce」と明記された、結球した早生タイプのラディッキオ・ディ・トレヴィーゾの畑の写真。

写っているもの: Cichorium intybus L. var. silvestre部位・状態: 結球した株(畑)

写真: Goldlocki／ CC BY-SA 3.0／ 原画像／ 台帳の原画像

写真の範囲と来歴

被写体の確認: 原典の記載による同定。

掲載画像: リサイズ・トリミング・色調変更なし。Wikimedia Commons のオリジナル画像をそのまま使用。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。

On this page (9 sections)
  1. Overview
  2. Sources for this overview (3)
  3. Topic hubs
  4. Other names
  5. Follow the connections
  6. Related entries (10)
  7. Composition and content (2)
  8. Sensory (1)
  9. How processing and cooking change it (1)
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Reading the bitterness

The EU geographical-indication (PGI) specification positions precoce among the 2 types of Radicchio Rosso di Treviso as an early type with tightly formed bright red leaves and white veins. The same document only stipulates that there are 2 types, precoce and tardivo; it does not state the bitterness intensity specific to precoce.

The original production specification (disciplinare) describes precoce leaves as 『sapore leggermente amarognolo e di consistenza mediamente croccante(軽い苦味を帯び、中程度のパリッとした食感)』 (in translation: "slightly bitter in flavor and moderately crisp in texture"). This differs in intensity wording from the known tardivo description 『gradevolmente amarognolo(心地よく、いくらか苦い)』 (in translation: "pleasantly somewhat bitter"), but this is a difference in wording in a specification document, not a measured comparison by a trained sensory panel.

According to the original production specification (Articolo 5), precoce is described as being blanched through a process called 『legatura』 (in translation: "tying"), in which the heads are tied while growing in the field to inhibit photosynthesis. This differs from the forcing and blanching by water immersion used by tardivo and should not be confused with it. The existing English summary of the EU Official Journal does not state this distinction between process names; this distinction was newly confirmed here in the Italian original provision.

Sources for this overview

  1. Single document: Radicchio Rosso di Treviso PGI

    European Commission / 2020 / government document / full text checked

    Checked for this overview: The specification of the precoce/tardivo division and confirmation that bitterness intensity is not stated.

  2. Disciplinare di produzione - Radicchio Rosso di Treviso IGP

    / 1996 / other / full text checked

    Checked for this overview: The original provision describing precoce bitterness and texture.

  3. Disciplinare di produzione - Radicchio Rosso di Treviso IGP

    / / other / full text checked

    Checked for this overview: The original provision describing the precoce legatura process.

Other names: precoce (it)

Follow the connections

Radicchio Rosso di Treviso precoce →is subtype of→ Radicchio Rosso di Treviso

Radicchio Rosso di Treviso precoce →— sensory attribute→ bitterness →can be measured separately …→ astringency

Radicchio Rosso di Treviso precoce →is processed by→ radicchio legatura (leaf-tying)

Structured claims — open a section to read each claim's confidence, evidence and limits

Composition and content (2)

Radicchio Rosso di Treviso precoce is_subtype_of Radicchio Rosso di Trevisosupported

Scope: The precoce category under the EU specification.

Note: No specific bitterness intensity is inferred from this part of the specification.

Specifies that Radicchio Rosso di Treviso has 2 types, precoce and tardivo.
Limitations: Does not give the bitterness intensity specific to precoce.
Source: Single document: Radicchio Rosso di Treviso PGI (European Commission, 2020) · full text checked
Show dataingredient-radicchio-treviso-precoce —is_subtype_of→ ingredient-radicchio-treviso
claim: clm-treviso-precoce-type / type: taxonomy / updated: 2026-08-31
Radicchio Rosso di Treviso precoce — composition: Total amount of 8 sesquiterpene lactones: 189.71 ug/g (highest among the 4 cultivars surveyed), of which lactucopicrin was 99.36 ug/gsupported

Scope: Quantification by Orbitrap-HRMS/MS-MS (part of a comparison among cultivars)

Note: Confirmed at the abstract level. The precoce type, a cultivar that undergoes tying, showed a higher total SL amount than the tardivo type, which undergoes forcing (blanching) by water immersion in the dark. This does not attribute the difference simply to the process -- confounding by cultivar, growing region, harvest timing, and the like is possible.

Reports Treviso Precoce's total sesquiterpene lactone amount as 189.71 ug/g, with lactucopicrin at 99.36 ug/g.
Limitations: The full text was not checked; these are abstract-level figures. The sample's dry-weight notation and the number of replicates are unconfirmed. This study is a compositional quantification and did not perform sensory evaluation, so the connection to bitterness perception is unconfirmed.
Source: Profiling chicory sesquiterpene lactones by high resolution mass spectrometry (Graziani G; Ferracane R; Sambo P; Santagata S; Nicoletto C; Fogliano V, 2015) · abstract checked
Show dataingredient-radicchio-treviso-precoce —has_composition→ "Total amount of 8 sesquiterpene lactones: 189.71 ug/g (highest among the 4 cultivars surveyed), of which lactucopicrin was 99.36 ug/g"
claim: clm-w37c-treviso-precoce-total-sl / type: composition / updated: 2026-09-02

Sensory (1)

Radicchio Rosso di Treviso precoce — sensory attribute: bitternesssupported

Scope: The sensory description of the precoce type in the original Italian-language disciplinare (Art. 6, comma 2, lettera c)

"Sapore: foglie di sapore leggermente amarognolo e di consistenza mediamente croccante" (in translation: "the leaves have a lightly bitter taste and a moderately crunchy texture"). The precoce type does not undergo forzatura-imbianchimento, only the legatura process (suppressing photosynthesis by tying the leaves).
Limitations: A description in the specification document, not a measurement by a sensory panel. The difference in intensity wording from tardivo (leggermente vs. gradevolmente) is a difference in the specification documents' own wording, not a measured comparison of intensity.
Source: Disciplinare di produzione - Radicchio Rosso di Treviso IGP (1996) · full text checked
Show dataingredient-radicchio-treviso-precoce —has_sensory_attribute→ sensation-bitter
claim: clm-treviso-precoce-bitter-it / type: sensory / updated: 2026-09-01

How processing and cooking change it (1)

Radicchio Rosso di Treviso precoce is processed by radicchio legatura (leaf-tying)supported

Scope: The precoce process in the Italian original disciplinare (Articolo 5).

Note: Unlike the tardivo forcing and blanching by water immersion, precoce is blanched by tying (legatura) in the field to inhibit photosynthesis. The existing English EU Official Journal summary does not state the distinction between process names; this distinction was newly confirmed in the Italian provision.

"In questa fase i cespi, in pieno campo, vengono legati al fine di inibire il normale processo di fotosintesi, per il tempo necessario al raggiungimento del giusto grado di maturazione" (verbatim). Precoce undergoes the field tying process 『legatura』 (in translation: "tying") to inhibit photosynthesis.
Limitations: It is a separate process from tardivo water immersion and should not be generalized or confused with it.
Source: Disciplinare di produzione - Radicchio Rosso di Treviso IGP · full text checked
Show dataingredient-radicchio-treviso-precoce —is_processed_by→ process-radicchio-legatura
claim: clm-w25-treviso-precoce-legatura / type: processing / updated: 2026-09-01

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