This special radicchio is a delicacy of winter. Grown out in Hayshaker's field since the summer, dug up with root intact and forced to grow new, tender leaves in cool dark room. The new growth is cut out and sold as "treviso tardivo" or late treviso type. It is the most tender, sweet and least bitter of all chicories.

Traditionally served on top of risotto in northern Italy. Can also be eaten raw in a salad, sandwich or as a juicy snack.