Rossa Di Treviso Precoce

Family: Asteraceae Vegetable

Silken, ruby-tinged heads unfurl with a crisp snap and a pleasantly bittersweet depth that lingers like fine red wine on the palate.

Rossa Di Treviso Precoce forms compact, elongated rosettes with tightly layered leaves—deep maroon ribs fading to lighter rose on the surface—so each bite feels cool, fresh, and wonderfully textured. Ideal for fresh salads and elegant braises, this early radicchio also shines in warm sauces and quick pickling for gardeners who want color and character on the table sooner.

Light: Full SunMaturity: 70 DaysHabit: Rosette

Botanical illustration of Rossa Di Treviso Precoce

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Rossa Di Treviso Precoce has a tighter, more crisp-leaning structure than many radicchios, so it holds up under a quick heat without turning to mush. Use fats (olive oil/butter) and sharp acids (balsamic or lemon) to round the bitterness into something wine-smooth and clean.

Best Uses

shaved or chunked raw salad, dressed lightly so the bitterness stays bright
quick-braise in butter to soften the ribs while keeping edges snappy
warm sauté just until wilted for a caramelized-bitter finish
fast pickling for ruby color and clean tang

Flavor Profile

cool, crisp bite pleasantly bittersweet, winey edge tightly layered leaves with a satisfying crunch

Kitchen Pairings

Parmigiano-Reggiano balsamic vinegar olive oil walnuts goat cheese lemon

Frequently Asked Questions

What is a common disease problem for Cichorium intybus (Rossa di Treviso Precoce), and how can I stop it?

One of the most common issues is leaf/root rots from consistently wet soil, especially in cool, damp weather. Improve drainage before planting and water only at the soil line; remove and discard any plants with collapsing leaves to prevent spread. If you see rapid, wet rotting, reduce watering immediately and avoid overhead watering for the rest of the crop cycle.

How often should I water Rossa di Treviso Precoce during its main growing phase?

During the 60–70 day grow-out, keep the top 1–2 inches of soil evenly moist but not soggy—aim for watering when the surface starts to dry out. In full sun, this often means about 1 inch per week total (split into 1–3 waterings), but adjust to rainfall and fast-drying soils. Consistent moisture helps form tight heads; let the soil dry slightly between waterings to reduce rot risk.

How do I know when Rossa di Treviso Precoce is ready to harvest?

Harvest at about 70 days from sowing/field establishment when heads are clearly formed and compact, with leaves still crisp and sturdy. You should see the characteristic red-green coloration and tight inner structure typical of Treviso-style chicory. If you wait too long after heads fully size up, leaves can become more bitter and less crisp.