Radicio verdon da cortel

Radicio verdon da cortel (green cutting radicchio) is an indigenous variety of the Veneto peasant tradition, so called because its leaves were harvested by hand “da cortèl,” that is, with a knife. It is a green-leafed, tender, small radicchio with a slightly bitter taste that grows wild or is cultivated in family gardens. It is one of the first spring vegetables and is used in salads, omelets, soups and pies. Its short cycle and scalar harvesting make it ideal for self-production and short supply chain. Today, verdon is a symbol of poor and genuine cuisine, deeply linked to seasonality and respect for the earth. It has been reevaluated by movements for agricultural biodiversity and appears in farmers’ markets and stores that promote local products. It is highly valued for its crisp texture and delicate, refreshing flavor.